Chicken Spaghetti Olé Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
• Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

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).

Steps:

• Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
• Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
• Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
• Turn the oven temperature down to 350 degrees F.
• To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
• Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
• Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.

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.

Steps:

• 1. Heat oven to 350°. Spray rectangular baking dish, 13 9 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chilies.1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 85mg: Sodium 1170mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g o % Daily Value: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% o Exchanges: 2 Starch, 3 Medium-Fat Meat o Carbohydrate Choices: 2together timeGive your family a tasty reminder of summer. Serve corn on the cob and sliced cucumbers in the winter. You'll find ready-to-cook fresh ears of corn in the produce or frozen food section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!

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.

Steps:

• 1. Heat oven to 350°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook better pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.wing it!Give your family a tasty reminder of summer by serving corn on the cob and sliced cucumbers in the middle of the winter. You'll find packaged ready-to-cook fresh ears of corn in the produce or freezer section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 805mg Sodium 1265mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g * % DAILY VALUE: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% * DIET EXCHANGES: 2 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Halve the spaghetti squash lengthwise and remove seeds.
• Place, cut side down, on a baking sheet.
• Bake in a 350 degree oven for 45 to 50 minutes or until tender.
• Use a fork to shred and separate the spaghetti squash into strands.
• Meanwhile, for sauce, in a large skillet cook chicken, onion, pepper and garlic until vegetables are tender.
• Drain fat.
• Stir in tomato puree, corn, beans, chili powder, cumin and oregano.
• Cook and stir until slightly thickened and bubbly.
• Cook and stir 2 minutes more.
• Put 1 cup spaghetti squash on serving plate.
• Spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.

Steps:

• Heat oven to 350 degrees F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.
• Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350 degrees F oven 15 minutes or until heated through.
• To serve, cut into wedges.