Creamy Cajun Chicken Spaghetti Bake Recipe 455

Steps:

• Preheat oven to 350°. Cook pasta according to package directions to al dente., Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat., Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°.

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Steps:

• Mix... chicken, spaghetti, celery, onion, yellow and red peppers in a bowl. Whisk... together soup, broth and seasoning in a separate bowl. Add chicken mixture to soup mixture. Spread the mixture into a lightly greased 13'x 9' baking pan, sprinkle cheese over top. Cover with aluminum foil coated with non-stick vegetable spray. Bake...at 350 degrees for 45 minutes. uncover and bake for 10 more minutes.

Steps:

• Trim fat off of chicken breasts and save for chicken stock bag.
• Boil the chicken in large pot with water for 45 minutes.
• Wash vegetables. Dice onion and chop celery.
• Heat small amount of canola oil in a medium skillet over medium-high heat.
• Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
• Remove chicken from stock pot and allow to cool.
• In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
• Shred or cut chicken breasts into small pieces and transfer to a large bowl.
• Cut Velveeta into cubes.
• Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
• Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.