How To make Texas Spaghetti
4 Chicken breasts, boned and
Skinned ...seasoned and then Poached, chop, put Aside - Poaching water 2 lb Spaghetti per 4 chicken
Breasts ....cook according To package And reserve
directions using the water chicken was poached in. 2 lb block Velveeta or similiar cheese product, cubed 1 can Rotel Tomatoes Once the chicken and spaghetti have been prepared as shown above....mix all ingredients together and spread in 13 x 9 inch pan. Bake, covered with foil until done, (around 20 minutes). You may add chopped green onions and other garnishes to add crunch and color.
How To make Texas Spaghetti's Videos
Texas White Spaghetti
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Chicken Spaghetti
Chicken Spaghetti
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Easy Creamy Chicken Spaghetti | The Recipe Rebel
PRINTABLE recipe & nutrition info:
Ingredients
▢2 tablespoons oil
▢1 small onion (chopped)
▢½ red pepper
▢½ green pepper
▢2 boneless skinless chicken breasts (about 1 lb – cubed)
▢1 tablespoon freshly minced garlic
▢¾ teaspoon salt
▢½ teaspoon chili powder
▢½ teaspoon paprika
▢3 tablespoons all purpose flour
▢1½ cups low sodium chicken broth
▢1 cup milk or cream (any will do! Higher fat will have a richer flavor)
▢1 cup shredded cheddar cheese
▢375 grams spaghetti (about ¾ pound)
Instructions
Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat and add the oil.
Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
Add chicken breast cubes and cook until white on the outside (they don't necessarily need to brown.
Stir in garlic, salt, chili powder and paprika and cook 1 minute.
Add flour and stir until no white remains.
Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.
BAKED SPAGHETTI CASSEROLE Italian Dish with Ground Beef Bolognese Sauce
BAKED SPAGHETTI CASSEROLE Italian Dish with Ground Beef Bolognese Sauce
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CHICKEN SPAGHETTI BAKE Casserole Easy Recipe with Mexican Flavors
CHICKEN SPAGHETTI BAKE Easy Casserole Recipe with Mexican Flavors
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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!