GRANDMA'S CAJUN CHICKEN & SPAGHETTI
I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.
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).
CHICKEN SPAGHETTI A LA GRANDMA KEY
This was one of my grandmother's favorites to serve when she was cooking for a large group of us. I still make it from time to time and it always reminds me of her. It's creamy, cheesy and delicious. Note: you can use chicken breasts instead of the whole chicken, but you do lose some flavor that way.
Provided by PanNan
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil chicken in 3 qrts water til tender.
- Remove chicken, cool, bone, and cut in small bite size pieces.
- Cook spaghetti in chicken broth with the garlic salt until tender.
- Meanwhile, saute finely chopped onion, green pepper and celery in 2 tbsp margarine til tender.
- Add to cooked spaghetti.
- Stir soup, chicken, milk, 2/3 of cubed cheese and pimento into spaghetti.
- Place mixture in a large baking dish and put rest of cheese (shredded) on top.
- Cook in 350 degree oven til bubbly (about 20-30 minutes).
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
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