CHICKEN SPAGHETTI BAKE
A cheesy baked blend of chicken and spaghetti.
Provided by melissa
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
- Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 718.7 calories, Carbohydrate 47.8 g, Cholesterol 143.8 mg, Fat 34.4 g, Fiber 1.8 g, Protein 51.5 g, SaturatedFat 16.1 g, Sodium 1510 mg, Sugar 2.6 g
CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)
Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
- Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
- Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
- Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
- Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
- Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
- Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
- Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
SPAGHETTI SQUASH CHICKEN SPAGHETTI BAKE
Use spaghetti squash instead of pasta to make a yummy version of chicken spaghetti that the whole family loves!
Provided by Marilyn Gann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake squash in the preheated oven until easily pierced with a knife, about 1 hour and 15 minutes. Remove from oven and let cool until easily handled. Scrape insides of squash into spaghetti strands with a fork and place into a large bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place chicken on a broiler pan sprayed with non-stick cooking spray (spray only where chicken will be placed). Brush chicken with 1 tablespoon melted butter and season with salt and pepper.
- Broil on high for 4 minutes. Remove broil pan from oven, turn chicken over, brush with remaining 1 tablespoon butter and season with salt and pepper. Return to broiler for about 3 more minutes. Remove from oven and allow to cool. Set the oven to 350 degrees F (175 degrees C).
- Pour condensed cream of chicken soup and chicken noodle soup into the bowl with the spaghetti squash strands. Add mozzarella cheese and Colby-Jack cheese and mix everything to combine. Dice cooked chicken and fold in.
- Spray a 9x13-inch baking dish with cooking spray and spoon in spaghetti squash mixture.
- Bake in the preheated oven until lightly browned and cheese is melted, about 45 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 11.5 g, Cholesterol 52.1 mg, Fat 12.3 g, Protein 17 g, SaturatedFat 6.2 g, Sodium 671.2 mg, Sugar 0.4 g
CHEESY CRACK CHICKEN SPAGHETTI BAKE RECIPE
Provided by á-2385
Number Of Ingredients 9
Steps:
- 1 Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside. 2 Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper. 3. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits. 4. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through
CHEEZY CHICKEN SPAGHETTI BAKE
This is very good served with garlic bread.
Provided by Dianne VanHuss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 4
Number Of Ingredients 5
Steps:
- Boil spaghetti as directed on package. Drain.
- Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces.
- Melt processed cheese spread in a microwave oven as directed on jar.
- Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil.
- Bake at 425 degrees F (220 degrees C) for 25 minutes.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 59 g, Cholesterol 126.7 mg, Fat 26.1 g, Fiber 1.8 g, Protein 48.2 g, SaturatedFat 13 g, Sodium 2097.3 mg, Sugar 7 g
CHICKEN SPAGHETTI BAKE - SANDRA LEE
This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe.
Provided by Kim D.
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook spaghetti according to package directions and drain.
- While spaghetti is cooking, heat oil in a non-stick skillet.
- Add onions and garlic to the skillet and saute until onion is tender.
- Add Velveeta, celery soup, and simmer until cheese is melted.
- Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
- Heat until heated through.
- Spray a 9X13-inch baking dish with non-stick cooking spray.
- Pour spaghetti mixture into prepared baking dish.
- Sprinkle shredded cheese on top.
- Bake for about 20-25 minutes until cheese is melted and begins to bubble.
Nutrition Facts : Calories 580, Fat 27.1, SaturatedFat 15.8, Cholesterol 85.1, Sodium 1345.6, Carbohydrate 53.4, Fiber 0.4, Sugar 5.6, Protein 31.3
CAJUN CHICKEN SPAGHETTI SQUASH BAKE RECIPE
Provided by á-46412
Number Of Ingredients 14
Steps:
- Roast the squash : Preheat oven 350. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub 1/2 tablespoon of olive oil on each half and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in the oven, flesh side up, and roast for 30 minutes. Let the squash cool. Cook the chicken: While the squash is roasting, toss the chicken breast cubes in 1 tablespoon cajun seasoning until evenly coated. Add 1 tablespoon olive oil to a very large saute pan or skillet ( oven safe ) over medium high heat. Once heated, add in the chicken and saute 5 - 7 minutes, flipping to brown all sides. Don't crowd the pan, do in 2 batches if needed..Transfer to a plate. Cook the veggies: To the same pan, add the onion and sprinkle with 1/2 teaspoon salt. Saute the onions for about 2 minutes until softened. Add the garlic and saute another minute. Add the bell peppers, 1 teaspoon cajun seasoning, and saute for 2 - 3 minutes until softened. Then add in the diced tomatoes and cream cheese ( I did not use this ) Stir gently until combined. Take the mixture off the heat and set aside. Add in the spaghetti squash: When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the pan and toss to combine. Place the skillet in the oven, Bake for 20 minutes until edges are slightly crispy. Garnish with fresh chopped parsley and parmesan cheese. NOTE: Halved this recipe for me.
CREAMY CAJUN CHICKEN SPAGHETTI BAKE RECIPE - (4.5/5)
Provided by á-41226
Number Of Ingredients 10
Steps:
- Mix... chicken, spaghetti, celery, onion, yellow and red peppers in a bowl. Whisk... together soup, broth and seasoning in a separate bowl. Add chicken mixture to soup mixture. Spread the mixture into a lightly greased 13'x 9' baking pan, sprinkle cheese over top. Cover with aluminum foil coated with non-stick vegetable spray. Bake...at 350 degrees for 45 minutes. uncover and bake for 10 more minutes.
SPAGHETTI CHICKEN BAKE
Leftover chicken and her grandmother's treasured recipe add up to a delectable, down-home supper that heats up chilly nights in Stafford, Texas for Joyce Fogelman. TIP: Serve with an easy salad of tossed greens or a loaf of crusty French bread.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper., Drain spaghetti; stir into chicken mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 423 calories, Fat 12g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1073mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
PESTO CHICKEN SPAGHETTI SQUASH BAKE
A creative and healthy alternative to baked ziti or lasagna! Enjoy all the flavors of Italian night without the guilt.
Provided by Love Sweat Mangia!
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h47m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
- Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
- Season chicken breasts with salt, black pepper, oregano, and garlic powder.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
- Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
- Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
- Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 11.2 g, Cholesterol 93.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 6.7 g, Sodium 520.3 mg, Sugar 1.7 g
CREAMY TURKEY (OR CHICKEN) SPAGHETTI BAKE
This is a wonderful dish to use up any leftover turkey or chicken! The complete casserole may be prepared and refrigerated up to 1 day before baking, or you may freeze the prepared casserole to bake another time. If desired you can top the casserole with just the shredded cheese in place of the breadcrumbs. You will love this tetrazzini!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
- Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
- Add in the flour and cook for about 3 minutes over low heat.
- Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
- Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
- Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
- Set oven to 350 degrees.
- Butter a 3-quart casserole dish (or larger).
- Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
- Transfer the mixture to prepared casserole dish.
- Sprinkle with the shredded cheese.
- In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
- Drizzle the melted butter over the crumbs.
- Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.
Nutrition Facts : Calories 1359.2, Fat 67.4, SaturatedFat 38.9, Cholesterol 248.7, Sodium 1601.4, Carbohydrate 109.6, Fiber 8.4, Sugar 10.3, Protein 75.7
CHICKEN SPAGHETTI BAKE
This casserole is always a hit at church and anywhere else I serve it. For variety, I sometimes substitute different cheeses, spiral pasta or cooked turkey for the chicken.-Renee Quintero, Mission, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3 casseroles (10-12 servings each).
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside. , Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup., Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce. , Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 385mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
SPAGHETTI SQUASH CHICKEN BAKE
We love spaghetti squash! It's so simple and filling not to mention a great alternative to pasta. The possibilities are endless with this!
Provided by Catherine Cantrell
Categories Chicken
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Pre heat oven to 375. Cut you squash in half long ways. Scoop out all the seeds and strings like you would a pumpkin. Lay open side down on a cookie sheet. Cook for 45 minutes.
- 2. While this is cooking place your butter (2T) in a skillet along with the onion, tomato sauce and garlic. Once the onion is soft place your spinach into this and mix well letting the spinach wilt down.
- 3. Once your squash is out of the oven scrape out each bowl into your 9x13 pan. Pour your tomato mixture over your squash stirring to combine. Top this with 1.5 cups of your mozzarella. Bake until cheese is melted.
- 4. While your cheese is melting place your frozen chicken into skillet with butter (1T) until heated through. Breaking up the strips to bite size pieces. Pour the strips over the top of your casserole and top with remaining cheese. Sprinkle with Parmesan cheese, parsley for flare and bake until melted.
ROTISSERIE CHICKEN SPAGHETTI BAKE
Delicious rotisserie chicken spaghetti bake.
Provided by Cynthia_033
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h35m
Yield 10
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons butter in a large, heavy skillet over medium-high heat until foaming subsides. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute until mushrooms turn golden and no liquid remains, about 8 minutes. Remove from the heat and set aside.
- Move an oven rack to the middle position and preheat to 350 degrees F (175 degrees C). Butter a shallow 3-quart glass or ceramic baking dish.
- Melt remaining 3 tablespoons butter in a heavy, 2- to 3-quart saucepan over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add stock in a fast stream, whisking constantly, and bring to a boil over medium heat. Reduce heat and simmer, whisking occasionally, until thick and smooth, about 5 minutes. Add cream and vermouth, and season with salt and pepper. Simmer over low heat, whisking occasionally, for 10 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 well.
- Toss drained spaghetti, mushrooms, and 1/2 of the white sauce together in a large bowl, then transfer to the prepared baking dish. Make a depression in the center of the noodles.
- Stir together chicken and remaining sauce in the empty bowl, then spoon into the center of the noodles. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.8 g, Cholesterol 124.7 mg, Fat 29.6 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 489.9 mg, Sugar 1.8 g
SPICY CHICKEN SPAGHETTI BAKE
This was a spaghetti bake recipe that my friend Gina gave to us. My husband and I then spiced it up a little. (ok alot) don't attempt to eat it if you don't like spicy foods!
Provided by Mayniac May Family
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- cook chicken in jalapeno juice.
- cook linguine to directions on the box.
- mix all ingredients together and bake around 50 minutes at 375 degrees, until bubbling.
Nutrition Facts : Calories 1177.2, Fat 27.8, SaturatedFat 6.5, Cholesterol 57.4, Sodium 3134.1, Carbohydrate 184.7, Fiber 10.9, Sugar 36, Protein 48.5
CHICKEN SPAGHETTI BAKE
Use your leftover cooked spaghetti to prepare this Chicken Spaghetti Bake. Our Chicken Spaghetti Bake is a cheesy, saucy, chicken-studded dish that you'll want to make all the time.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Toss spaghetti with VELVEETA, chicken and pasta sauce; spoon into 9-inch pie plate sprayed with cooking spray. Press gently onto bottom of pie plate with back of spoon.
- Sprinkle with Parmesan.
- Bake 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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