CHICKEN AND SPAGHETTI CASSEROLE RECIPES

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HEARTY CHICKEN SPAGHETTI CASSEROLE RECIPE: HOW TO MAK…



Hearty Chicken Spaghetti Casserole Recipe: How to Mak… image

This creamy, cheesy casserole is so hearty and homey that second helpings are a must! —Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 medium onion, chopped
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

Nutrition Facts : Calories 549 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 957mg sodium, CarbohydrateContent 40g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 38g protein.

AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE RECIPE | MYRECIPES



Aunt Liz's Chicken Spaghetti Casserole Recipe | MyRecipes image

This chicken spaghetti casserole is low in calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Provided by Mary Jo Bryan, Atlanta, Georgia

Yield 2 casseroles, 4 servings each (serving size: about 1 cup)

Number Of Ingredients 11

2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided

Steps:

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 28 g, CholesterolContent 47 mg, FatContent 7.8 g, FiberContent 2.1 g, ProteinContent 19 g, SaturatedFatContent 3.9 g, SodiumContent 652 mg

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This creamy, cheesy casserole is so hearty and homey that second helpings are a must! —Lynne German, Woodland Hills, California
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