Best Kid Pleasing Chicken Spaghetti Recipes

KID-PLEASING SPAGHETTI

Kid-Pleasing Spaghetti image

I wish I could claim credit for this recipe...but I've only helped make it for Farm Bureau suppers. With a cheese sauce and beef spaghetti layers, it has real kid appeal.-Vera Chalfant, Parker City, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
2-1/2 cups spaghetti sauce
8 ounces spaghetti, cooked and drained
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese

Steps:

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Cover and simmer for 10 minutes. Stir in spaghetti; set aside. , In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheddar cheese and Parmesan cheese until melted. , Place half of the spaghetti mixture in a greased 13x9-in. baking dish. Top with cheese sauce and the remaining spaghetti mixture. Sprinkle with remaining cheddar cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 374 calories, Fat 19g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 667mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

KID PLEASING CHICKEN & SPAGHETTI

Kid Pleasing Chicken & Spaghetti image

My mother-in-law gave me this recipe shortly after her son and I were married, almost 37 years ago. Back then, making it was definitely a labor of love because it took a LONG time! Now, with all those wonderful, convenient canned chicken products and frozen, chopped veggies, it's a really quick, hearty meal! My little...

Provided by Mary Ann Thompson

Categories Pasta

Time 35m

Number Of Ingredients 9

Ingredients

1 large chicken, boiled and bones removed (or just buy already cooked, canned chicken : ))
1 1/2 stick butter, melted for sauteeing vegetables
1 bunch celery, chopped
1 large onion, chopped
3 large bell peppers, chopped
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 pkg (12 oz.) spaghetti, cooked according to pkg. directions
grated cheese, your choice

Steps:

1. Before giving the original directions, let me give you my updated directions...SIMPLIFY!!! I buy the LARGE canned chicken breast at Sam's Club for my chicken! I also buy chopped, frozen peppers and onion. I really like to get the 3 pepper blend (green, yellow and red peppers) with onion and only chop the fresh celery. You could also get the "seasoning blend" that has green pepper, onion and celery all mixed. I just like the extra color of the yellow and red! I also cook the spaghetti in chicken broth instead of water. My family loves cheese and I usually get a cheese blend of shredded cheese for the top. The Mexican jalapeno blend adds just a little "kick" to the dish!
2. If you are going with the original recipe, boil the chicken in a large pot until cooked through. Remove chicken from pot (reserve stock to cook spaghetti in, if desired). Cool chicken then remove skin and bones. Chop meat.
3. Chop all veggies. Place in large pan and sautee in butter until tender and onions are transparent.
4. Stir cream of chicken and cream of mushroom soup into vegetables, mixing well.
5. While veggies are sauteeing, cook spaghetti according to package direction, using chicken stock if desired in place of water.
6. When veggies are done, stir in chicken, making sure it is well distributed throughout the vegetables.
7. Drain the cooked spaghetti and mix well into chicken/veggies.
8. Pour enite mixture into a buttered 11x17 casserole dish. Top with grated cheese. Bake at 350 degrees until cheese melts and dish is thoroughly heated through.