How To make Chicken Spaghetti
12 oz Spaghetti; cooked and still
-warm 1 T Unsalted butter
2 T Bacon drippings
1 lg Onion; chopped
3 Celery ribs; chopped
1 Green bell pepper; chopped
1 c Mushrooms (about 10-12 med.)
-minced 3 Cloves garlic; minced
1 ts Worcestershire sauce
2 ts Chili powder
1 T All-purpose flour
1 1/2 c Beer or chicken stock;
-unsalted 3 Ripe tomatoes; preferably
Roma or another Italian -plum variety 1/4 c Chili sauce
3/4 c Half and half
2 T Parsley; minced
2 c Cooked chicken; diced or
-shredded 1/2 c Pimento-stuffed green olives
-sliced 2 c Medium cheddar cheese;
-grated (about 8 oz) Preheat the oven to 350 degrees F. Grease a large baking dish. In a bowl, toss the spaghetti with the butter, and set it aside. Warm the bacon drippings in a skillet over medium heat. Cook the onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce, and chili powder together until the vegetables are well softened, about 15 minutes; cover the skillet if the mixture appears to be getting dry. Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce. Bring the mixture to a boil, reduce the heat to a simmer, and cook the sauce for 30 minutes, until it has thickened slightly and reduced a bit. Remove the pan from the heat, and stir in the half and half and parsley. Pour the sauce over the spaghetti and toss well. Layer half the spaghetti and sauce mixture in the baking dish. Top with half each of the chicken, olives, and cheese. Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese. (The casserole can be assembled ahead to this point, covered, and refrigerated, overnight. Remove it from the refrigerator 30 minutes before baking it.) Bake the casserole 25 minutes or until the cheese melts and the sauce bubbles heartily around the edges. Serve the casserole hot. Serves 6.
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 How To Make Delicious Cheesy Chicken Spaghetti 
How To Make Delicious Cheesy Chicken Spaghetti
Hello everyone welcome to my channel today I share with you how I love to make Delicious Cheesy Chicken Spaghetti that taste so good this are so much fun to make and the recipe is super simple and I know for a fact that you will love this recipe if you want to learn how to cook I got you check out my playlist I teach in detail with every video I make until the the next Video God Bless Goodnight
Ingredients
 Chicken
2 Bags Colby Jack Shredded Cheese
 Velveeta Original 8 oz Cheese Block
Green Bell Pepper
 Onion
2 Cans Cream Of Chicken
 2 Cans Rotel
Diced Jalapeños optional 
 1 1/2 lbs Thin Cut Spaghetti Noodles
Salt, Black Pepper Garlic Powder, Parsley Flakes 
Texas Toast  step by step tutorial God bless enjoy????
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CROCK-POT CHICKEN SPAGHETTI RECIPE
I love an easy dinner. This Crockpot Chicken Spaghetti recipe falls perfectly into that category! It's basically a dump and go meal. It's kid approved, so it makes for an ideal weeknight dinner.
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Chicken Spaghetti - Food Wishes - Chicken Pasta Sauce Recipe
Learn how to make Chicken Spaghetti! If you like chicken, and you like spaghetti, you are going to LOVE chicken spaghetti. Check out this recipe for the other red meat sauce. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Chicken Spaghetti recipe!
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CHICKEN NOODLES RECIPE | CHICKEN CHOW MEIN RECIPE | CHICKEN FRIED NOODLES RECIPE
Chicken Noodles | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe | Chicken Chowmein | Chow Mein Recipe | Easy Chicken Chowmein Recipe | Best Chicken Chow Mein Recipe
Ingredients for Chicken Noodles:
- Boneless chicken, cut into thin 2” strips- 250 gms
To be marinated with:
- Salt-1/4 tsp
- Pepper powder- 1/4 tsp
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Baking soda- 1/4 tsp
- Noodles, 150 gms pack , sufficient for 2 persons
- Garlic, fine sliced- 5 cloves
- Spring onion/scallions, whites- 2 tbsp
- Spring onion/scallions, greens- 2 tbsp
- Shredded cabbage- 1 cup
- Carrots, fine sliced(like sticks)-1 cup
- Green peppers/Capsicum, fine sliced- 1 cup
- Soy sauce- 1 tsp
- Vinegar- 1/2 tsp
- Green Chilli Sauce- 2 tsp
- Red Chilli Sauce- 1 tsp
- Salt & pepper to season
- Oil
Preparation-
- Fine slice the garlic cloves, carrots, green peppers and shred the cabbage.
- Chop the white and green portion of spring onions/scallions.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the sliced garlic and give it a stir.
- Now add the marinated chicken strips and fry on high heat for 3-4 mins till cooked & evenly browned.
- Add the chopped spring onion whites, mix and give a stir for 15 secs.
- Add the carrot slices, mix and sauté on high heat for 30 secs.
- Now add the shredded cabbage & the green peppers, mix and sauté for 1 min on high heat.
- Now add the boiled noodles and toss it with the chicken and veggies to combine everything.
- Add the sauces and mix it well.
- Lastly garnish with spring onion greens, give a mix & serve hot.
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