Best Janaes Chicken Spaghetti Casserole Recipes

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
• Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
• Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
• Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

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.

JANAE'S CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 450°F. In one pot, pour a can of chicken broth & boil. Add spaghetti noodles and cook per package. Once the noodles are cooked, ladle a cup of the broth into a glass measuring cup (or some type of container that can handle hot liquid). In another pot, boil the chicken pieces in the remaining can of chicken broth and cook until done. Once the chicken is boiled, you may drain that broth.
• While everything is boiling, pour the soups, Ro*Tel (with juice), chilies and 2 cups of cheese into a large bowl and begin mixing by hand. Once the noodles are cooked, add them in as well. Once the chicken is cooked you may add the chunks how they are or shred them a little & then stir them in. Once you mix everything in as best as you can, you will add the broth you set aside & this will make it "pourable".
• Pour the mixture into a 9 x 13 pan, and top with the remaining 2 cups of cheese. Bake until the cheese begins to brown.

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.