Cheesy Chicken Spaghetti Casserole Recipes

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CHEESY CHICKEN SPAGHETTI CASSEROLE

This is such a yummily scrumptious cheesy casserole dish! Perfect for busy weeknight or weekend meals, and any leftovers freeze/reheat well for future meals. Take this casserole along for your next office or backyard get together, and be prepared for recipe requests. ENJOY!! :)

Provided by BecR2400

Categories     European

Time 45m

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 11



Cheesy Chicken Spaghetti Casserole image

Steps:

  • Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.
  • In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.
  • Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).
  • Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.
  • Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
  • Sprinkle evenly with Parmesan and remaining cheddar cheese.
  • Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.

Nutrition Facts : Calories 350.7, Fat 11.6, SaturatedFat 6.4, Cholesterol 44.4, Sodium 364.7, Carbohydrate 41.3, Fiber 2.9, Sugar 5.8, Protein 18.4

1 lb spaghetti noodles, cooked al dente
1 (24 ounce) jar spaghetti sauce
1 (15 ounce) can petite diced tomatoes, undrained
1/4 cup red wine
1/2 teaspoon italian seasoning (mixture of oregano, garlic, and basil)
1 cup frozen chopped Baby Spinach (optional)
2 boneless skinless chicken breasts, cooked and shredded
about 1/2 cup water
2 cups shredded sharp cheddar cheese
4 tablespoons grated parmesan cheese
1 tablespoon butter

EASY CHEESY CHICKEN SPAGHETTI

The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!

Provided by kaylabrooke

Categories     Potluck

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Easy Cheesy Chicken Spaghetti image

Steps:

  • Boil Spaghetti noodles according to package.
  • In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
  • Cook until cheese is melted.
  • Add cooked spaghetti to the cheese mixture, mix well.
  • If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
  • Serve HOT!

Nutrition Facts : Calories 1182.8, Fat 60.6, SaturatedFat 34, Cholesterol 205.5, Sodium 3115.6, Carbohydrate 103.4, Fiber 3.6, Sugar 13.2, Protein 54.3

1 (16 ounce) box spaghetti
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes & chilies
1 (12 1/2 ounce) can premium chunk chicken
1 (16 ounce) package Velveeta cheese
1/2 cup butter

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



Cheesy Chicken Spaghetti Casserole image

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.

8 ounces angel hair pasta, cooked
1 (4 ounce) can chopped mushrooms, drained
2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken soup, undiluted
2 tablespoons butter
1/3 cup milk
1/8 teaspoon pepper
1 1/2 cups mozzarella cheese, shredded or 1 1/2 cups shredded cheddar cheese

CHICKEN SPAGHETTI

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

Time 1h40m

Yield 8 servings

Number Of Ingredients 10



Chicken Spaghetti image

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).

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

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



Cheesy Spaghetti Casserole image

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.

1 1/2 lbs lean ground beef
1 -2 tablespoon grated parmesan cheese
1 -2 clove fresh minced garlic (optional)
2 (8 ounce) cans tomato sauce (seasoned or plain)
salt and pepper
1 cup cream-style cottage cheese
1 (8 ounce) package cream cheese
1/4 cup sour cream
1/3 cup chopped scallions or 1/3 cup green onion
2 tablespoons green peppers, chopped
1 (7 ounce) package spaghetti, cooked and tossed with oil
2 -3 tablespoons butter, melted
1 -2 cup grated mozzarella cheese (optional)

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



Cheesy Chicken Spaghetti image

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.

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

CHEESY CHICKEN SPAGHETTI

This is total comfort food! I made it for dinner and used minced onion and cream of chicken soup instead of how it is posted. My family raved!! I'm afraid to see the calories/fat in this....

Provided by mydesigirl

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7



Cheesy Chicken Spaghetti image

Steps:

  • Boil chicken until done, remove from water and shred.
  • Using broth from chicken, plus enough water (if needed) to boil spaghetti.
  • While the noodles are boiling, in a separate pan, cook onion in butter.
  • Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
  • Drain the spaghetti and add the cheese mixture to it.
  • Add the shredded chicken and place in a 9x13 baking dish.
  • Add crushed potato chips on top.
  • Bake at 350F 20-30 minutes until bubbly.

Nutrition Facts : Calories 660.3, Fat 38, SaturatedFat 18.4, Cholesterol 121.7, Sodium 1322.6, Carbohydrate 47.6, Fiber 2.1, Sugar 6.9, Protein 31.5

4 -5 chicken breasts
12 ounces spaghetti
1 lb Velveeta cheese
10 3/4 ounces cream of mushroom soup
1 onion, chopped
1/2 cup butter
1/2 cup potato chips, crushed

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



Cheesy Chicken Spaghetti image

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

2 tablespoons salted butter
1 (8 ounce) package sliced fresh mushrooms
1 medium red bell pepper, diced
2 pounds skinless, boneless chicken breasts
1 (23 ounce) can condensed cream of mushroom soup
1 (14 ounce) can diced tomatoes, drained
1 tablespoon Worcestershire sauce
2 teaspoons seasoned salt
3 cloves garlic, minced
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese
1 (16 ounce) package spaghetti

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