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
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).
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
WARM CHICKEN TORTELLINI AU GRATIN
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.
Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
CHICKEN IN SPAGHETTI AU GRATIN
From "Simply Delicious"- a cookbook of Employee Family Recipes. The recipe was submitted by Lill Schmidt of Minneapolis, Minnesota.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package.
- Combine soup, milk, chicken and mushrooms in sauce pan; heat to boiling.
- Add cheese and allow to melt.
- Add peas, carrots, or pimentos if desired.
- Serve on hot, buttered spaghetti.
Nutrition Facts : Calories 291.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 42.2, Sodium 53.2, Carbohydrate 39.1, Fiber 1.9, Sugar 1.4, Protein 21.2
ITALIAN CHICKEN AU GRATIN
Chicken, Beans, Spinach and Tomatoes with Mozzarella Cheese. A one dish dinner variation on the Spinach and Beans Au Gratin already posted on this site.
Provided by Souzette
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large ovenproof pan, saute onion and garlic in olive oil on medium heat until tender.
- Add chicken pieces and stir occasionally until nearly cooked through.
- Add tomtaoes, beans, chicken broth, and seasonings. Cook, stirring occasionally, until chicken is cooked through.
- Add frozen spinach, cover dish and continue cooking on medium heat until spinach is hot.
- Let simmer for 5 minutes.
- Sprinkle with shredded mozzarella and place under broiler until cheese is melted, bubbly, and lightly browned, about 5 minutes.
Nutrition Facts : Calories 499.4, Fat 10.6, SaturatedFat 4.8, Cholesterol 88.2, Sodium 556.4, Carbohydrate 52.7, Fiber 17.7, Sugar 6.8, Protein 50.7
MY MOTHER'S CHICKEN SPAGHETTI
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. "A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story."
Provided by Craig Claiborne
Categories pastas, poultry, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
- Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
- Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
- Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
- If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
- Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
- Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
- Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
- Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
- Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
- When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
- Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 863 milligrams, Sugar 6 grams, TransFat 1 gram
More about "chicken in spaghetti au gratin recipes"
CHICKEN SPAGHETTI RECIPES | ALLRECIPES
From allrecipes.com
SPAGHETTI AND CHICKEN GRATIN RECIPE - EAT SMARTER USA
From eatsmarter.com
CHICKEN SPAGHETTI - MAMA LOVES FOOD
From mamalovesfood.com
CHICKEN SPAGHETTI RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
10 BEST SPAGHETTI SQUASH CHICKEN RECIPES - YUMMLY
From yummly.com
SICILIAN CHICKEN SPAGHETTI - RECIPETIN EATS
From recipetineats.com
CHICKEN SPAGHETTI CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
MILLION DOLLAR CHICKEN SPAGHETTI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHICKEN SPAGHETTI CASSEROLE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
BAKED CHICKEN SPAGHETTI | THE CAGLE DIARIES
From thecaglediaries.com
CHICKEN SPAGHETTI CASSEROLE - A FAMILY FEAST®
From afamilyfeast.com
EASY BAKED CHICKEN SPAGHETTI (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SUPER EASY SPAGHETTI RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SPAGHETTI SQUASH AND CHICKEN AU GRATIN RECIPE | BC CHICKEN
From penwired.com
THE BEST CHICKEN SPAGHETTI - SOUTHERN LIVING
From southernliving.com
CREAMY BAKED MILLION DOLLAR CHICKEN SPAGHETTI - FAITH FILLED FOOD …
From faithfilledfoodformoms.com
KETO SPAGHETTI SQUASH AU GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SPAGHETTI AU'GRATIN - BIGOVEN.COM
From bigoven.com
CHICKEN AND PASTA GRATIN RECIPE | NESTLé FAMILY ME - NESTLE FAMILY
From nestle-family.com
THREE-CHEESE SPAGHETTI GRATIN RECIPE | MYRECIPES
From myrecipes.com
CHEESY CHICKEN SPAGHETTI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
SPAGHETTI SQUASH & CHICKEN AU GRATIN | CHICKEN.CA
From chicken.ca
HOMEMADE CHICKEN SPAGHETTI - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN AND SPAGHETTI SQUASH - EASY LOW CARB
From easylowcarb.com
WORLD BEST PASTA RECIPES: CHICKEN IN SPAGHETTI AU GRATIN
From bestpastafood.blogspot.com
EASY BAKED CHICKEN SPAGHETTI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SPAGHETTI SQUASH & CHICKEN AU GRATIN » CHICKEN FARMERS OF …
From saskatchewanchicken.ca
BEST CHICKEN SPAGHETTI RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST SPAGHETTI SQUASH CHICKEN GRATIN | 35 MINUTES
From lowcarbingasian.com
ULTIMATE CHICKEN SPAGHETTI | RECIPE | POTATOES AU GRATIN, RECIPES, …
From pinterest.com
THE BEST ONE POT CHICKEN SPAGHETTI · I AM A FOOD BLOG
From iamafoodblog.com
28 SPAGHETTI SQUASH AU GRATIN IDEAS | SPAGHETTI SQUASH, SQUASH …
From pinterest.com
JOANNA GAINES CHICKEN SPAGHETTI: 13 AMAZING HEALTH BENEFITS
From yamichicken.com
SPAGHETTI SQUASH AU GRATIN RECIPE. THIS EASY SPAGHETTI SQUASH …
From pinterest.ca
SKILLET CHICKEN SPAGHETTI - A SOUTHERN SOUL
From asouthernsoul.com
CHICKEN SPAGHETTI BAKED RECIPE - THE RECIPE CRITIC
From therecipecritic.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #eggs-dairy #pasta #poultry #american #easy #fall #kid-friendly #spring #cheese #chicken #stove-top #dietary #one-dish-meal #seasonal #midwestern #inexpensive #free-of-something #meat #pasta-rice-and-grains #spaghetti #taste-mood #equipment #presentation #served-hot
You'll also love