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).
COUNTRY CHICKEN SPAGHETTI
DELICIOUS!! Full of flavor! A meal-in-one entree! Add crusty bread and you have a quick and easy meal. The vegetables and chicken add just the right amount of flavor when served with the spaghetti noodles. A family favorite and mainstay in our home!
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken breast into 1 inch pieces and sprinkle with salt. Dredge in flour. Brown chicken pieces in melted butter in a dutch oven. Remove and set aside.
- In same saucepan, saute onion, celery and garlic. Add chicken pieces, carrots, sliced squash, tomato sauce, diced tomatoes, sugar and 1 1/2 cups of water.
- Cover and simmer on low heat for 30 to 40 minutes. In another saucepan boil spaghetti noodles in salted water until done. Drain.
- Serve chicken and vegetable mixture over spaghetti noodles. Serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 1081.3, Fat 39.4, SaturatedFat 19, Cholesterol 153.8, Sodium 2698.6, Carbohydrate 130.8, Fiber 12.3, Sugar 20.8, Protein 53
COUNTRY CHICKEN AND PASTA BAKE
10 minute prep time? Leftover cooked chicken, jarred gravy and frozen vegetables make it possible!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
- In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
- Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.
Nutrition Facts : Calories 410, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g
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