My Ultimate Chicken Spaghetti Recipe | This casserole recipe is amazing!
Today I will show one of my favorite ways to make chicken spaghetti. This chicken pasta bake is so versatile and makes a hearty dinner.
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INGREDIENTS
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9x13-inch baking dish
1 1/2 lbs cooked chicken
1 lb spaghetti pasta
12 oz shredded cheddar cheese
1 1/2 Tbsp cooking oil
1 small onion
2 small carrots
1 celery stick
2 cloves garlic
4 Tbsp unsalted butter
6 Tbsp all-purpose flour
1 Tbsp Montreal chicken seasoning
1/2 tsp smoked paprika
14.5 oz chicken broth
8 oz half & half
salt and pepper to taste
garnish with fresh parsley
How To Make Chicken Spaghetti
Easy Chicken Recipes
Casserole Recipe
Chicken Spaghetti
Chicken Spaghetti
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MONTEREY CHICKEN & SPAGHETTI CASSEROLE, Easy Dinner Idea
MONTEREY CHICKEN & SPAGHETTI CASSEROLE, Easy Dinner Idea
Today's Recipe:
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Creamy Southern Chicken Spaghetti with Rotel | Comfort Food | Restless Chipotle
The creamiest cheesy chicken spaghetti recipe ever with just the right amount of spicy Rotel tomatoes!
It's a great way to use up leftover chicken, too!
This easy casserole is ready in just 30 minutes and can be assembled a day or two ahead of time, or frozen for up to 3 months, and baked when you're ready to eat.
It's a must at potlucks - great way to feed a crowd or a hungry family for cheap!
Get the printable recipe, slow cooker instructions, nutrition information, tips, and more on Restless Chipotle -
1.5 pounds boneless chicken breast, or more if desired cooked and shredded or cubed
16 ounces spaghetti, broken in 2-inch pieces
29 ounces cream of chicken soup, (2 - 14.5-ounce cans condensed)
10 ounces diced tomatoes & green chiles (I use Rotel tomatoes)
6 ounces cream cheese (I use Philadelphia brand - and recommend it)
3 cups Cheddar cheese, shredded from a block - divided use (12 ounces total)
¼ cup heavy cream, you can use milk if you prefer
1 cup bell peppers and onions mixed
Instructions
Cook the chicken breast if it's raw then dice or shred it and set aside - or used cooked rotisserie chicken.
If using fresh onions and peppers saute them in a little butter until soft.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
Stir the cooked chicken into the cheese mixture.
Stir the pasta, onions and peppers into the chicken and cheese mixture.
Spoon into a greased 13x9-inch casserole dish.
Top with remaining 1 cup cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate a day or two until ready to bake.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
Remove from the oven.
Let stand for about 5 minutes for the cheese to settle then serve hot.
Seasoned Salt Recipe -
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13x9-inch pan with cover
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Creamy Chicken Spaghetti | Now This Is Some Good Eatin'! | This Is Delicious! | #EasyPeasyGood
Heyyyyyy Errrrrrbody!!!????
Today I made this Creamy Chicken Spaghetti!!! Honey this is some good eatin' and it's absolutely delicious!!! You've gotta try this easy, peasy, good recipe!!! #CreamyChickenSpaghetti #EasyPeasyGood #ItsDelicious
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked on 325 degrees for about 25 minutes just to slowly melt the cheese on top.
INGREDIENTS I USED:
3 lbs Boneless Skinless Chicken Thighs
2 Cans Cream of Chicken with Herbs
1 lb Thin Spaghetti
1 Can Rotel Mild Tomatoes w/Green Chilies
Montreal Chicken Seasoning
Black Pepper
Garlic
Made Chicken Broth using Better than Bouillion Roasted Chicken
1/2 Large Onion
Spinach
8 oz. Sharp Cheddar Cheese
8 oz. Colby Jack Cheese
4 oz. Mozzarella Cheese
Parmesan Cheese
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Chicken Spaghetti-Easy-Tasty-So good! Crowd Pleaser!
A cheesy crowd pleaser! It is perfect for family gatherings and potlucks!
INGREDIENTS:
1.5 pounds chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper and garlic powder, to taste
DIRECTIONS:
Boil chicken in a large pot of water. When chicken is done, remove from pot, shered and set aside. Put spaghetti in boiling water cook for 9 to 13 minutes, When done, drain water.
To a microwaveable bowl, add soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste and microwave until cheese is melted, about 9 minutes. Remove from microwave, mix, spaghetti, chicken and cheese mixture together and ENJOY!