BAKED CHEESY CHICKEN SPAGHETTI RECIPES

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CHEESY CHICKEN SPAGHETTI RECIPE - FOOD.COM



Cheesy Chicken Spaghetti Recipe - Food.com image

This is total comfort food! I made it for dinner and used minced onion and cream of chicken soup instead of how it is posted. My family raved!! I'm afraid to see the calories/fat in this....

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 7

4 -5 chicken breasts
12 ounces spaghetti
1 lb Velveeta cheese
10 3/4 ounces cream of mushroom soup
1 onion, chopped
1/2 cup butter
1/2 cup potato chips, crushed

Steps:

  • Boil chicken until done, remove from water and shred.
  • Using broth from chicken, plus enough water (if needed) to boil spaghetti.
  • While the noodles are boiling, in a separate pan, cook onion in butter.
  • Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
  • Drain the spaghetti and add the cheese mixture to it.
  • Add the shredded chicken and place in a 9x13 baking dish.
  • Add crushed potato chips on top.
  • Bake at 350F 20-30 minutes until bubbly.

Nutrition Facts : Calories 660.3, FatContent 38, SaturatedFatContent 18.4, CholesterolContent 121.7, SodiumContent 1322.6, CarbohydrateContent 47.6, FiberContent 2.1, SugarContent 6.9, ProteinContent 31.5

BAKED SPAGHETTI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Baked Spaghetti Recipe: How to Make It - Taste of Home image

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 13

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

Nutrition Facts : Calories 239 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 500mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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