HEARTY CHICKEN SPAGHETTI CASSEROLE
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
Time 50m
Yield 6 servings.
Number Of Ingredients 12
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, Fat 25g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 957mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHEESY CHICKEN SPAGHETTI CASSEROLE RECIPE - (4.5/5)
Provided by CBozenka
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.
CHEESY CHICKEN SPAGHETTI
Cheesy chicken spaghetti.
Provided by Caroline B
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 2h40m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.
- Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
- Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add to the slow cooker. Stir and serve.
Nutrition Facts : Calories 653.3 calories, Carbohydrate 52.9 g, Cholesterol 126.4 mg, Fat 30 g, Fiber 2.8 g, Protein 41.3 g, SaturatedFat 15.8 g, Sodium 1184.5 mg, Sugar 5.4 g
CHEESY CRUNCHY NOODLE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
- Cook the egg noodles until al dente as per the package directions. Drain and set aside.
- In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
- Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
- Garnish with green onions, then serve.
CHEESY CHICKEN SPAGHETTI CASSEROLE
Make and share this Cheesy Chicken Spaghetti Casserole recipe from Food.com.
Provided by LizCl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
- Mix well and put into a 2 quart casserole dish.
- Top with remaining 1/2 cup cheese.
- Bake at 350 degrees for 30 minutes.
CHEESY SPAGHETTI SQUASH CASSEROLE
I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.
Provided by Shasta Duplantis
Categories Side Dish Casseroles
Time 1h50m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
- Remove squash from the oven and set aside to cool a bit. Leave the oven on.
- Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
- Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
- Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
- Bake, uncovered, in the preheated oven for 30 minutes.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g
CHEESY CHICKEN SPAGHETTI
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 casseroles (5 servings each).
Number Of Ingredients 12
Steps:
- In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.
Nutrition Facts : Calories 421 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1163mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
CHEESY SPAGHETTI CASSEROLE
This casserole is so yummy, with the addition of all that cheese....how could you go wrong!(note: plan ahead, this casserole needs to sit in the fridge for a couple of hours, or overnight)
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h15m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 2-qt casserole dish.
- Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
- Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
- In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
- Spread half of the cooked and drained spaghetti in prepared casserole dish.
- Cover with the cheese mixture.
- Add remaining spaghetti, and drizzle the melted butter on top.
- Spread the tomato/meat sauce over the top of the spaghetti.
- Chill in the fridge for 2 hours, or overnight, to blend the flavors.
- Remove from the fridge 20 mins before baking.
- Bake for 45 mins, or until hot and bubbly.
- If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.
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