CHICKEN SPAGHETTI RED SAUCE RECIPES

Name: Chicken Spaghetti
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 whole raw chicken, cut into 8 pieces; 1 pound thin spaghetti, broken into 2-inch pieces; 2 1/2 cups shredded sharp Cheddar; 1/4 cup finely diced green bell pepper; 1/4 cup finely diced red bell pepper; 1 teaspoon seasoned salt; 1/8 to 1/4 teaspoon cayenne pepper; Two 10 3/4-ounce cans cream of mushroom soup; 1 medium onion, finely diced; Salt and freshly ground black pepper

CHICKEN SPAGHETTI RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Spaghetti Recipe | Ree Drummond | Food Network image

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

Ingredients

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

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).

CHEESY CRUNCHY CHICKEN SPAGHETTI | JUST A PINCH RECIPES

Cheesy Crunchy Chicken Spaghetti | Just A Pinch Recipes image

This chicken spaghetti is a great way to use up rotisserie chicken -- it's full of lots of textures and crunch.

Provided by Daily Inspiration S @DailyInspiration

Categories Chicken

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 stick(s) butter
1/2 cup(s) flour
1 teaspoon(s) salt
1 cup(s) cream
3 cup(s) milk
1 cup(s) chicken broth
1 pound(s) velveeta cheese, cut in pieces
2-3 cup(s) cooked chicken, chopped
1/2 cup(s) mushrooms, sauteed in 1 tbsp. butter
1 can(s) water chestnuts, drained
1/4 cup(s) pimento, cut in strips or roasted red bell pepper strips
1/2 cup(s) sliced almonds
1/4 cup(s) sherry
12 ounce(s) spaghetti, cooked according to instructions

Steps:

Using a double boiler, melt butter and then add flour along with salt; stirring often until smooth and bubbly.
Add cream, milk and chicken broth and continue stirring until thickened approx. 30 minutes. Add cheese cubes and stir until fully melted.
In a separate bowl, combine chicken through sherry. Add spaghetti and then hot cheese sauce and gently stir.
Spray a casserole dish and add spaghetti mixture. You can eat as is or heat oven to 350 degrees, sprinkle with parmesan cheese/bread crumbs and bake until golden brown.

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