TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)
Provided by á-18433
Number Of Ingredients 10
Steps:
- In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!
MEXICAN CHICKEN SPAGHETTI
Make and share this Mexican Chicken Spaghetti recipe from Food.com.
Provided by Broke Newlywed
Categories Spaghetti
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken in a large boiler 3/4 full of water until tender.
- While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
- When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
- While noodles are cooking, pull chicken apart or cut up.
- Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).
- Stir frequently on medium heat until all Velveeta has blended.
- This recipe makes a large pot. We usually eat on this for three or more days.
Nutrition Facts : Calories 667.9, Fat 17.3, SaturatedFat 7.5, Cholesterol 120.7, Sodium 1458.2, Carbohydrate 72.2, Fiber 3.2, Sugar 6.8, Protein 53.4
MEXICAN CHICKEN SPAGHETTI
Reheats well. Freezes well. Can be halved.
Provided by Amanda S
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. In large pot, boil chicken breasts until tender. Let chicken cool when done and chop or shred.
- 2. Cook spaghetti according to package directions, drain. (I also break before cooking or cut after to make smaller pieces).
- 3. In large microwave safe bowel, melt cheese in microwave. Add peppers, onions, soup, water and picante sauce. Mix well. Add chicken and spaghetti. Mix. Spoon into two shallow 2 quart baking dishes.
- 4. Bake 350 F for 35-45 minutes or until it bubbles.
- 5. This looks like a mess when stirred together, but tastes really good when finished! ** Each casserole makes about 6 servings. This freezes really well. If going to freeze, wrap tightly with extra-heavy duty foil; To bake a frozen casserole, bake for 1 hour. ***This can be halved by using only 1 can of either cream of chicken or cream of mushroom soup.
CREAMY MEXICAN CHICKEN PASTA
Toss tender chicken breast strips and bow-tie pasta with a creamy Mexican-style sauce to make Creamy Mexican Chicken Pasta. This super-easy, super-quick Mexican chicken pasta makes a great weeknight dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.
- Drain pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 6 g, Protein 26 g
MEXICAN CHICKEN SPAGHETTI
Make and share this mexican chicken spaghetti recipe from Food.com.
Provided by paula ryan
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except spaghetti in a large saucepan and stir until melted.
- Pour into a greased 9x13 baking dish and bake for 35 min.
Nutrition Facts : Calories 575.1, Fat 30.7, SaturatedFat 14.2, Cholesterol 117.7, Sodium 1579, Carbohydrate 40.7, Fiber 1.5, Sugar 5.1, Protein 33.1
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