Best Country Chicken Spaghetti Recipes

COUNTRY CHICKEN SPAGHETTI

Steps:

• Cut chicken breast into 1 inch pieces and sprinkle with salt. Dredge in flour. Brown chicken pieces in melted butter in a dutch oven. Remove and set aside.
• In same saucepan, saute onion, celery and garlic. Add chicken pieces, carrots, sliced squash, tomato sauce, diced tomatoes, sugar and 1 1/2 cups of water.
• Cover and simmer on low heat for 30 to 40 minutes. In another saucepan boil spaghetti noodles in salted water until done. Drain.
• Serve chicken and vegetable mixture over spaghetti noodles. Serve with crusty bread.
• Enjoy!

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
• Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
• Bake at 350°F for 15 to 20 minutes or until cheese melts.

ULTIMATE CHICKEN SPAGHETTI

Steps:

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).