CHEESY BAKED SPAGHETTI RECIPE 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 | FOOD NETWORK KITCHEN | FOOD NETWORK



Baked Spaghetti Recipe | Food Network Kitchen | Food Network image

This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
  • Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
  • Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
  • Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.

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