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Baked Chicken Spaghetti Recipe Request
Posted on 2/5/21 at 10:53 am
Posted on 2/5/21 at 10:53 am
I have looked and found many different versions.
Can I please get some help here. Thanks to all!
The chicken is smoked leg quarters that I pulled if that makes any difference.
Can I please get some help here. Thanks to all!
The chicken is smoked leg quarters that I pulled if that makes any difference.
3
Posted on 2/5/21 at 11:03 am to TTU97NI
This is a pretty basic recipe. Nothing crazy, but very good. I'd look for a sub for the cream of chicken soup for something better. Condensed soup is fine, but I prefer alternatives if available.
1 16 oz spaghetti noodles box
2 cups cooked chicken diced
2 (10 ounce) cans cream of chicken soup undiluted
1 cup salsa
1 cup sour cream
2 cups Mexican cheese blend divided
1 tsp taco seasoning
chopped cilantro
INSTRUCTIONS
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain.
Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
Pour into a 9x13 sprayed baking dish.
Top with 1/2 cup cheese and chopped cilantro.
Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
1 16 oz spaghetti noodles box
2 cups cooked chicken diced
2 (10 ounce) cans cream of chicken soup undiluted
1 cup salsa
1 cup sour cream
2 cups Mexican cheese blend divided
1 tsp taco seasoning
chopped cilantro
INSTRUCTIONS
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain.
Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
Pour into a 9x13 sprayed baking dish.
Top with 1/2 cup cheese and chopped cilantro.
Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
This post was edited on 2/5/21 at 11:05 am
Posted on 2/5/21 at 11:25 am to TTU97NI
Our version
Chicken Spaghetti
Ingredients:
- 2 cups cooked chicken Dark and White, shredded or chunked
- 1 pound spaghetti, broken into 2-inch pieces
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup green bell pepper, diced
- 1/4 cup diced red bell pepper, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans cream of mushroom soup
- 1 medium onion, diced
Options:
- 1 small jar pimentos, diced
- 1 can Rotel brand tomato
- 1/2 cup white mushrooms, sautéed in butter
- Green onions, diced for serving
Directions:
- Preheat the oven to 350 degrees F.
- Start with 2 cups shredded chicken. Use mixed dark and white with pieces sized to your preference.
- Cook the spaghetti to not quite al-dente, then combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, salt, pepper cayenne. Add other optional ingredients as desired.
- Stir in 1 cup of chicken cooking broth, adding additional, if needed to make a thick mixture.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese.
- Bake in a 350 preheated oven until bubbly, about 45 minutes. If the cheese on top starts to get too dark while cooking, cover with foil.
- If making ahead, cover and refrigerate up to 2 days.
- If freezing, bag for freezer and freeze up to 6 months.
Chicken Spaghetti
Ingredients:
- 2 cups cooked chicken Dark and White, shredded or chunked
- 1 pound spaghetti, broken into 2-inch pieces
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup green bell pepper, diced
- 1/4 cup diced red bell pepper, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans cream of mushroom soup
- 1 medium onion, diced
Options:
- 1 small jar pimentos, diced
- 1 can Rotel brand tomato
- 1/2 cup white mushrooms, sautéed in butter
- Green onions, diced for serving
Directions:
- Preheat the oven to 350 degrees F.
- Start with 2 cups shredded chicken. Use mixed dark and white with pieces sized to your preference.
- Cook the spaghetti to not quite al-dente, then combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, salt, pepper cayenne. Add other optional ingredients as desired.
- Stir in 1 cup of chicken cooking broth, adding additional, if needed to make a thick mixture.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese.
- Bake in a 350 preheated oven until bubbly, about 45 minutes. If the cheese on top starts to get too dark while cooking, cover with foil.
- If making ahead, cover and refrigerate up to 2 days.
- If freezing, bag for freezer and freeze up to 6 months.
This post was edited on 2/5/21 at 11:31 am
Posted on 2/5/21 at 12:58 pm to MeridianDog
thank you for this!!
Posted on 2/5/21 at 2:58 pm to Soul Gleaux
Chicken Tetrazzini
Ingredients:
- 1 1/2 pounds chicken
- 2 cups chicken broth
- black pepper
- 2 stalks celery, chopped
- 1 green bell pepper, diced
- 2 onions, diced
- 3 cloves garlic, minced
- 1 medium jar Pimento
- 8 ounces white mushrooms, sliced
- 1/2 stick of butter
- 16 ounces pasta - vermicelli water and salt to boil
- 12 ounces sharp cheddar cheese
- 1/4 cup brown sugar
- 1 can tomatoes, diced or crushed
- 3 Tablespoons Poppy Seeds (to taste)
- salt and black pepper, to taste.
Directions:
- Cook the chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth. When cooked, remove from broth and shred or cut into 1/2- inch pieces. Set aside.
- Chop onions and peppers. Mince garlic. Sauté in half stick of butter.
- When the vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
- After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken, and cheese. Add to a Pam sprayed casserole dish.
- Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.
It is ready to eat. Serve with buttered French bread. A glass of wine would be nice, too.
Ingredients:
- 1 1/2 pounds chicken
- 2 cups chicken broth
- black pepper
- 2 stalks celery, chopped
- 1 green bell pepper, diced
- 2 onions, diced
- 3 cloves garlic, minced
- 1 medium jar Pimento
- 8 ounces white mushrooms, sliced
- 1/2 stick of butter
- 16 ounces pasta - vermicelli water and salt to boil
- 12 ounces sharp cheddar cheese
- 1/4 cup brown sugar
- 1 can tomatoes, diced or crushed
- 3 Tablespoons Poppy Seeds (to taste)
- salt and black pepper, to taste.
Directions:
- Cook the chicken, with two stalks celery and two teaspoons black pepper in two cups chicken broth. When cooked, remove from broth and shred or cut into 1/2- inch pieces. Set aside.
- Chop onions and peppers. Mince garlic. Sauté in half stick of butter.
- When the vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
- After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken, and cheese. Add to a Pam sprayed casserole dish.
- Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes.
It is ready to eat. Serve with buttered French bread. A glass of wine would be nice, too.
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