Chicken Spaghetti Food

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CHICKEN SPAGHETTI



Chicken Spaghetti image

Make and share this Chicken Spaghetti recipe from Food.com.

Provided by KelBel

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
1/2 cup half-and-half or 1/2 cup light cream
1/2 cup sour cream
1 cup parmesan cheese, grated
1/4 cup dry white wine, apple juice or 1/4 cup white grape juice
1 -2 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dry mustard
salt and pepper, to taste
3 cups cooked chicken breasts, cubed
8 ounces cooked spaghetti
2 teaspoons paprika
extra parmesan cheese
chopped fresh parsley

Steps:

  • Melt butter in a saucepan and add flour stirring constantly.
  • When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
  • Stir over medium heat until mixture again starts to thicken.
  • Add chicken and spaghetti noodles and stir well.
  • Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
  • Bake for 30 minutes at 350°.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 436.2, Fat 24.7, SaturatedFat 13.1, Cholesterol 111.2, Sodium 480.3, Carbohydrate 18.9, Fiber 1.1, Sugar 1.4, Protein 31.8

CHICKEN SPAGHETTI



Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

1 whole chicken, cut up, or 8 chicken thighs
1 pound thin spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 1/2 cups grated sharp Cheddar
1/4 cup finely diced green bell peppers
1/4 cup finely diced red bell peppers
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
  • Preheat the oven to 350 degrees F.
  • Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
  • Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)

CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

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).

CHICKEN SPAGHETTI



Chicken Spaghetti image

My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P

Provided by ragingtexan

Categories     One Dish Meal

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 8

3 stalks celery, chopped
1/2 medium yellow onion, chopped
1 (14 1/2 ounce) can diced tomatoes (Ro-tel tomatoes, preferably)
1 (10 3/4 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
3 medium boneless skinless chicken breasts
1/2 lb Velveeta cheese, cubed
3 tablespoons extra virgin olive oil
1/2 lb spaghettini

Steps:

  • First, place the chicken breasts in a pot with enough water to cover them.
  • Boil the chicken until completely cooked.
  • Remove from heat, pour chicken stock into a bowl and set aside for later.
  • Set chicken breasts aside to cool and chop the vegetables.
  • By the time you're finished chopping, the chicken should be cool enough to pull apart.
  • Separate it all into small pieces and set aside for later.
  • Warm the olive oil in a large saucepan over medium heat.
  • Add the celery and onion and sauté until onions are clear.
  • Then, add the soup and diced tomatoes, and mix together.
  • Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
  • Let that simmer for around 15 minutes.
  • Then add the 1/2 pound of cubed Velveeta.
  • Let that dissolve into the mixture, and then add your chicken pieces.
  • You might have some left over, depending on how meaty you prefer your sauce.
  • Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
  • Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
  • Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
  • Drain your spaghetti, and add the sauce to the pasta.
  • Mix thoroughly and serve immediately.
  • The sauce is very versatile and can be used on any sort of pasta.
  • A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.

Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5

CHICKEN SPAGHETTI



Chicken Spaghetti image

Simple but delicious meal! Serve with a salad and good crusty bread.

Provided by Kimber

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h50m

Yield 7

Number Of Ingredients 6

1 (8 ounce) package spaghetti
2 cups boneless chicken breast half, cooked and diced
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed cream of mushroom soup
½ green bell pepper, diced
1 ½ cups shredded, processed American cheese

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 28.6 g, Cholesterol 52.8 mg, Fat 13.6 g, Fiber 1.4 g, Protein 21.4 g, SaturatedFat 6.3 g, Sodium 670.7 mg, Sugar 2.3 g

EASY CHICKEN SPAGHETTI CASSEROLE



Easy Chicken Spaghetti Casserole image

A simple, yet tasty family dinner recipe to try and spice up your normal spaghetti recipe. Our easy chicken spaghetti casserole is so delicious and creamy and even filled with veggies!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

2 cups chicken (diced)
1 pound spaghetti noodles (uncooked)
2 10.5 ounce cans 98% Fat Free Cream of Chicken Soup
3 cups grated cheddar cheese (divided)
1 14.5 ounce can diced tomatoes
1/4 cup onion (diced)
1/4 cup green pepper (diced)
1 teaspoon seasoned salt
dash cayenne pepper
1 14.5 ounce can chicken broth

Steps:

  • Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
  • Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
  • Now slowly add chicken broth and continue stirring.
  • Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
  • Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.

Nutrition Facts : Calories 413 kcal, Carbohydrate 44 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 569 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN SPAGHETTI SUPPER



Chicken Spaghetti Supper image

Instead of chicken breasts, try cut-up chicken or even browned turkey in her main dish. it's also interesting to try different types of pasta or to substitute rice for the spaghetti.-Carolene Esayenko, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips
3 tablespoons canola oil, divided
1/2 cup julienned green pepper
1/2 cup sliced onion
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 cups cooked spaghetti

Steps:

  • In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm; , In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.

Nutrition Facts : Calories 260 calories, Fat 8g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 932mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

CHICKEN SPAGHETTI



Chicken Spaghetti image

"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 4

1 package (7 ounces) thin spaghetti
1 pound process American cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
4 cups cubed cooked chicken

Steps:

  • Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

Nutrition Facts : Calories 555 calories, Fat 26g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 1171mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 46g protein.

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