Rotisserie Chicken Spaghetti Casserole Recipes

Steps:

• Heat 3 tablespoons butter in a large, heavy skillet over medium-high heat until foaming subsides. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute until mushrooms turn golden and no liquid remains, about 8 minutes. Remove from the heat and set aside.
• Move an oven rack to the middle position and preheat to 350 degrees F (175 degrees C). Butter a shallow 3-quart glass or ceramic baking dish.
• Melt remaining 3 tablespoons butter in a heavy, 2- to 3-quart saucepan over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add stock in a fast stream, whisking constantly, and bring to a boil over medium heat. Reduce heat and simmer, whisking occasionally, until thick and smooth, about 5 minutes. Add cream and vermouth, and season with salt and pepper. Simmer over low heat, whisking occasionally, for 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
• Toss drained spaghetti, mushrooms, and 1/2 of the white sauce together in a large bowl, then transfer to the prepared baking dish. Make a depression in the center of the noodles.
• Stir together chicken and remaining sauce in the empty bowl, then spoon into the center of the noodles. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

Steps:

• Remove skin and bones from your rotisserie chicken and dice up all of the meat.
• Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
• Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.