EASY CHICKEN SPAGHETTI - JUST A PINCH RECIPES
If you're trying to get a home-cooked meal on the table after a busy day, make this easy chicken spaghetti. It's super cheesy and creamy. Boiling the spaghetti in chicken broth adds so much savoriness to the dish. The creamy soups balance out the punch of spice from the Rotel tomatoes. Velveeta melts and melds with the other ingredients and gives the dish its signature gooeyness. This whole meal is quick, easy, and made in one pot. Win-win all around.
Provided by Jeanne Benavidez @jeanneben
Categories Chicken
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
- Boil spaghetti pasta in the remaining broth according to package directions.
- Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
- Melt the butter in that same (empty) pot and saute the onion and bell pepper until soft.
- Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
- Gently stir in spaghetti.
- Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
- SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
CHICKEN SPAGHETTI RECIPE | REE DRUMMOND | FOOD NETWORK
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
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Total Time 50 minutes
Cuisine italian
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Calories 499 calories per serving
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Reviews 4.6
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I like to make this yummy chicken Parmesan with spaghetti when I have extra sauce on hand. The herbed coating on the tender chicken gets nice and golden. —Margie Eddy, Ann Arbor, Michigan
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Reviews 4.6
Total Time 20 minutes
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Calories 479 calories per serving
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Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 479 calories per serving
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