Chicken Casserole: Chicken Spaghetti Recipes by Mona M

posted by Mona M 05-25-102 10:29 PM

Chicken Spaghetti

1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic finely chopped
2 Tbsp oil
1 Tbsp chili powder
2 tsp. salt (to taste)
1 can cream of mushroom soup
1 can tomato soup
1 4-oz. can sliced mushrooms
1 large fryer boiled and deboned
1 8-oz. package spaghetti
Grated cheese
chicken broth or water -- up to 2 cups

Sauté celery, onion, green pepper, and garlic in oil. Add seasonings, soups and mushrooms. Simmer 20 minutes.

Meanwhile, cook spaghetti in chicken broth (from boiling the chicken) or water until just tender. Mix the sauce, spaghetti, diced chicken, and 1 to 2 cups chicken broth or water.

Put in large (9" x 13") casserole and cover with grated cheese. Cover with foil. Bake at 350F for 45 minutes to 1 hour. Uncover casserole for last 15 minutes to allow cheese to brown slightly. Abput Site

Chicken Spaghetti

Recipe By : Fluor Daniel
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 3/4 oz) Can Cream Of Mushroom Soup
1 (10 3/4 oz) Can Cream Of Chicken Soup
5 Chicken Breast -- skin removed
1 Pkg Spaghetti
8 Oz Cheddar Cheese -- Grated
Salt And Pepper -- To taste
Garlic -- to taste
1 (10 oz) Can Rotel Tomatoes Either Mild Or Hot

Boil chicken. Remove from water and set aside to cool so that you can remove it from bone.

Cook Spaghetti in Chicken broth, drain.

In Large casserole dish mix all ingredients using only 1/2 cheese. Take rest of cheese and sprinkle on top. Bake in oven at 350 till heated through and cheese is melted on top.

Serving Ideas : Good served with Salad and Garlic Bread

NOTES : Can mix night before and put in Refrigerator cook the next day.

Chicken Spaghetti
Categories: Poultry, Pasta
Yield: 6 Servings

1 md Onion, chopped
1 sm Green bell pepper, chopped
1 (14 1/4 oz) can chicken broth
1 (14 1/4 oz.) can Italian-style - stewed tomatoes
1 (6 oz.) can Italian style -tomato paste
1 (16 oz) package Velveeta -processed cheese spread, -cut up
12 oz Uncooked spaghetti, cooked
3 c Chopped cooked chicken

Saute onion and bell pepper in a Dutch oven coated with cooking spray over medium-high heat 3 to 4
minutes. Stir in broth, tomatoes, and tomato paste. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread; cook 1 minute or until cheese spread is melted. Stir in pasta and chicken; cook 2 to 3 minutes or until thoroughly heated. Yield: 6-8 servings. Typed in MMFormat by

Source: Southern Living Magazine.

Chicken Spaghetti

1 1/2 lb. cooked chicken, deboned
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 (10 3/4 oz) can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Cook spaghetti according to package directions. Place the cooked spaghetti in the bottom of a 13x9x2 inch pan. Cut chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell's golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts.


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