WHITE CHICKEN SPAGHETTI RECIPES

Name: Cheesy White Chicken Spaghetti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: Non-stick cooking spray; Salt and pepper, to taste; 16 ounces spaghetti; 2 tablespoons butter; 1/2 cup diced onion; 1 large red bell pepper, diced; 4 ounces sliced fresh mushrooms; 1 cup heavy cream; 1/2 cup milk; 1/2 cup chicken broth; 8 ounces cream cheese, softened and cubed; 2 cups grated white cheddar cheese; 4 ounces processed cheese (Velveeta); 2 cups cooked shredded chicken; Dash of cayenne pepper

CHEESY WHITE CHICKEN SPAGHETTI — LET'S DISH RECIPES

Cheesy White Chicken Spaghetti — Let's Dish Recipes image

Baked spaghetti in a cheesy, creamy sauce with peppers, mushroom and chunks of tender chicken. A family favorite!

Provided by Danelle

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 15

Ingredients

Non-stick cooking spray
Salt and pepper, to taste
16 ounces spaghetti
2 tablespoons butter
1/2 cup diced onion
1 large red bell pepper, diced
4 ounces sliced fresh mushrooms
1 cup heavy cream
1/2 cup milk
1/2 cup chicken broth
8 ounces cream cheese, softened and cubed
2 cups grated white cheddar cheese
4 ounces processed cheese (Velveeta)
2 cups cooked shredded chicken
Dash of cayenne pepper

Steps:

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray.
Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, garlic and red pepper and saute until just tender, 5-6 minutes. Add the mushrooms and cook for 2 minutes more.
Stir in the heavy cream, milk, broth, cream cheese, one cup of the white cheddar cheese and the Velveeta. Season with salt and pepper to taste. Cook and stir until the cheese are melted and the sauce is smooth. Stir in the spaghetti and chicken and mix well. Stir in the cayenne pepper.
Transfer to the prepared baking pan. Top with the remaining 1 cup white cheddar cheese.
Cover and bake for 20 minutes. Uncover and bake about 10 minutes more. Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 559 calories, CarbohydrateContent 26 grams carbohydrates, CholesterolContent 138 milligrams cholesterol, FatContent 40 grams fat, FiberContent 1 grams fiber, ProteinContent 25 grams protein, SaturatedFatContent 23 grams saturated fat, ServingSize 1, SodiumContent 637 grams sodium, SugarContent 5 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

WHITE CHICKEN MUSHROOM SPAGHETTI RECIPE - FOOD.COM

White Chicken Mushroom Spaghetti Recipe - Food.com image

When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2-2 lbs boneless skinless chicken breasts (cut into small strips)
2 -3 tablespoons oil (I like to use garlic olive oil)
8 ounces mushrooms (sliced or chopped, your choice)
1 -2 garlic clove, chopped finely
1 -2 small shallot (or you can use a small onion or green onion as you like)
1 -2 tablespoon butter (or margarine if you prefer)
2 tablespoons white wine
1 -2 teaspoon lemon juice (depends on your taste)
1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
1 cup sour cream (can use low fat if you like)
1/2 cup parmesan cheese, grated (split into two 1/4 cups)
8 ounces spaghetti noodles (you can use other types of noodles as you like)

Steps:

Preheat oven to 350 degrees. Butter a casserole dish.
First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
Remove veggies from pan and set them aside in a big mixing bowl.
Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

Nutrition Facts : Calories 373.6, FatContent 16.4, SaturatedFatContent 7.1, CholesterolContent 71.3, SodiumContent 419.9, CarbohydrateContent 26.8, FiberContent 1.2, SugarContent 1.7, ProteinContent 28.2

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