Cheesy Stovetop Rotel Chicken Spaghetti
Hey y’all! I’m back with another easy stovetop recipe. This time it’s Rotel Chicken Spaghetti! Enjoy ????
1 1/2-2 pounds of chicken breast
4 oz Velveeta Cheese
1 1/2 cups half and half
1 can Rotel
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
6-8 oz thin spaghetti
1/2 cup sharp shredded cheese
1/2 cup mild shredded cheese
1 tsp Salt, black pepper, garlic powder & onion powder
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Chicken Spaghetti Bake Casserole
Chicken Spaghetti bake casserole, very good casserole to put together, you can use boiled, can or store bought chicken.
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Recipe:
whole chicken or parts of chicken
i onion dice
1 green pepper diced
1 can rotel tomatoes
1 can cream of chicken soup
1 pack thin spaghetti
4 teaspoon unsalted butter
Shredded cheese of your choice, about 4 cups
1 teaspoon black pepper
1 tablespoon season salt
garlic and onion powder to taste
Cut up chicken to small pieces, saute onions and green peppers, boil spaghetti in chicken broth if you boiled your chicken if not follow directions on box, mix everything with chicken ,add 2 cups cheese, set oven at 400, put half mixture in baking dish and put 1 cup cheese on top and put the rest of the mixture on top and put cheese on top, bake 30-45 minutes or until bubbly.
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Baked Chicken and Penne Pasta Casserole - $10 Budget Meal Series
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CHICKEN SPAGHETTI BAKE | SIMPLE, EASY, DELICOUS
Comfort food at it's best. Check out my simple, easy, and delicious chicken spaghetti bake. Creamy, cheesy goodness. Share this with your family and friends. Don't forget to LIKE, COMMENT, and SUBSCRIBE.
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Check out my video below for Chicken Scampi
Check out my video below for chicken parmesan
Check out my video below for chicken carbonara
Check out my video below for classic lasagna
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Cheesy Chicken Alfredo Pasta Bake
Cheesy Chicken Alfredo Pasta Bake
Servings: 6 - 8
INGREDIENTS
1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped
PREPARATION
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11x7 inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
3. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
4. Serve warm and enjoy!
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Cheesy Chicken Spaghetti Casserole
Want to make the ultimate comforting casserole for dinner tonight? This creamy, cheesy chicken spaghetti recipe hits the spot every time. It is loaded with juicy chicken, fresh vegetables, freshly grated cheddar cheese, and a sauce that is over-the-top delicious.
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You can print out the recipe here:
Baked Chicken Recipe:
This chicken spaghetti casserole is different from so many others out there because of our made-from-scratch approach.
By taking the time to grate fresh cheddar cheese rather than pouring cheese out of the bag, both enhances the overall texture and flavor of the dish.
The same can be said for the vegetables when we're enlisting fresh chopped vegetables over pouring them out of a can. And of course, same goes for the sauce! Our chicken spaghetti recipe does not call for any canned or condensed soups. Instead you make your sauce from scratch, and after one taste you'll see it is totally worth it!
This chicken spaghetti casserole is so perfect for large family dinners, craving comfort food in the form of a pasta casserole, or literally any time you are feeding a crowd!
Here's what you'll need:
2 cups diced or shredded cooked chicken
1 lb Spaghetti
2 tbsp Canola Oil
2 tbsp Unsalted Butter
1 Green Bell Pepper seeded and diced
1 Red Bell Pepper seeded and diced
1 Yellow Onion diced
8 oz Button Mushrooms sliced
½ c All-Purpose Flour
4 c Unsalted Chicken Broth
1 c Half-and-Half
2 ½ tsp Kosher Salt
1 tsp Chili Powder
1 tsp Garlic Powder
½ tsp Black Pepper
2 ¼ c Freshly Grated Cheddar Cheese separated
2 tsp Hot Sauce (optional)
How to make cheese chicken spaghetti casserole:
Preheat the oven to 350° and have ready a large, greased casserole dish. Bring a large pot of generously salted water to a roaring boil and cook spaghetti noodles to al dente, according to package instructions. Do not overcook the noodles. Strain and add to a large mixing bowl, along with the chicken. Set aside until ready to use.
Add oil and butter to a large sauté pan with a fitted lid or a Dutch oven over medium heat. Stir in bell peppers and onions. Sauté for 5 minutes or until softened. Add mushrooms, stir and cover for an additional 5 minutes. Remove the lid and sprinkle flour over the vegetable mixture. Stir until the vegetables are evenly covered in a paste-like coating.
Begin splashing the chicken broth over the vegetables, stirring after each addition until the mixture begins to take on a pudding-like texture. At this point, add the remaining chicken broth, along with the half and half. Stir to evenly combine. Allow mixture to simmer for 5-7 minutes, until it has thickened slightly. Stir in salt, chili powder, garlic powder and black pepper.
Pour the sauce over chicken and pasta, along with 1 ¾ cups of cheese and the hot sauce. Stir thoroughly to combine and transfer to the baking dish. Evenly sprinkle the remaining cheese over the casserole and bake for 30 minutes, until the cheese is melted and the sides are bubbling. Remove from the heat and allow to cool 10 minutes. Serve and enjoy.
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