CHICKEN SPAGHETTI
Make and share this Chicken Spaghetti recipe from Food.com.
Provided by KelBel
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan and add flour stirring constantly.
- When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
- Stir over medium heat until mixture again starts to thicken.
- Add chicken and spaghetti noodles and stir well.
- Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
- Bake for 30 minutes at 350°.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 436.2, Fat 24.7, SaturatedFat 13.1, Cholesterol 111.2, Sodium 480.3, Carbohydrate 18.9, Fiber 1.1, Sugar 1.4, Protein 31.8
FIREFIGHTER'S CHICKEN SPAGHETTI
I'm usually in the kitchen most of the day making some kind of dish for my family, neighbors or the local fire department to pass around and try. My husband is a firefighter in our town, and this casserole is a favorite there.- Krista Davis-Keith, New Castle, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain. , In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti., Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top. , Bake, uncovered, 45-50 minutes or until bubbly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
CHICKEN SPAGHETTI
"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.
Nutrition Facts : Calories 555 calories, Fat 26g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 1171mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN SPAGHETTI
My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P
Provided by ragingtexan
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- First, place the chicken breasts in a pot with enough water to cover them.
- Boil the chicken until completely cooked.
- Remove from heat, pour chicken stock into a bowl and set aside for later.
- Set chicken breasts aside to cool and chop the vegetables.
- By the time you're finished chopping, the chicken should be cool enough to pull apart.
- Separate it all into small pieces and set aside for later.
- Warm the olive oil in a large saucepan over medium heat.
- Add the celery and onion and sauté until onions are clear.
- Then, add the soup and diced tomatoes, and mix together.
- Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
- Let that simmer for around 15 minutes.
- Then add the 1/2 pound of cubed Velveeta.
- Let that dissolve into the mixture, and then add your chicken pieces.
- You might have some left over, depending on how meaty you prefer your sauce.
- Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
- Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
- Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
- Drain your spaghetti, and add the sauce to the pasta.
- Mix thoroughly and serve immediately.
- The sauce is very versatile and can be used on any sort of pasta.
- A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5
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