there is a lot of “stuff” in this casserole, but the way i ensure widespread acceptance and bliss by those i serve it to is to keep everything diced very small and to season it adequately. the water’s just fine. the cast of characters: 1 “cut up fryer” (basically, one chicken that’s been cut into pieces); thin spaghetti, cream of mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, lawry’s seasoned salt, cayenne pepper, salt, pepper. next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. but if you’re careful and keep the spaghetti nice and packed, it should be around 2 1/2 – 3 cups, uncooked.) you do not want to overcook the spaghetti, as you’ll be baking the dish again later. make sure the chicken is cool enough to work with, then just start picking away! it’s also a very messy job, but cooking chicken meat this way is a great skill to have. and hey, i even throw in a few small pieces of skin for flavor. if you have some left over, you can make a little chicken salad tomorrow. or you can season it with taco seasoning and make chicken tacos or chicken quesadillas or chicken nachos! note: you can use any cut of chicken you like. i like the whole fryer because it gives you a mixture of dark and light meat, but if you’d like to do just breasts, that would work just fine!
sometimes i like to use cream of chicken & mushroom soup. you can do one of each, or pick one. sometimes i grate my own; sometimes i just use this wonderfully convenient stuff. and 1/8 to 1/4 teaspoon cayenne pepper, but only if you like a little spiciness in your food. 1/4 teaspoon is good for marlboro man, but a little spicy for the kids. if you don’t have kids and you like to live dangerously, go ahead and up the quantity all you want. you want the mixture to be stirrable, but definitely not soupy. i usually stop just short of using the full two cups. add a little salt if needed, a little more pepper, and maybe a little more cayenne if you didn’t have enough chutzpa the first time around. at this point, you can cover it well and freeze it, unbaked. or you can cover it and refrigerate it, unbaked, for up to two days before baking. this really is one of the all-time greatest “make before” comfort foods. my kids love this dish.
made with rotisserie chicken, cream of chicken soup, lots of cheese, and a can of rotel, this cheesy chicken spaghetti makes a rich and creamy easy weeknight dinner. you can prepare this as a 9×13 casserole or split it into two smaller square baking dishes, for one meal right away and the other to freeze for later. the sauce is made with a base of cream of chicken soup, sour cream, and a can of rotel for some flavor and very mild heat. combine it with noodles and chicken, bake, and enjoy! chicken spaghetti casserole requires just a handful of ingredients and a few seasonings:(scroll to the bottom for our easy printable recipe with the complete directions.) here’s a summary:(to make this chicken spaghetti recipe, scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.) overcooking it can lead to a mushy texture.
since this dish is rich and creamy, i like to serve it up with fresh veggies. if you don’t mind carbs on top of carbs, you can’t go wrong with some garlic bread, either! i hope you love this delicious and easy recipe – be sure to give it a review below! submit your question or review here. your email address will not be published. i made this tonight for dinner and it was deemed a “keeper”. it was creamy and cheesy and filling!
ingredients ; 16 ounces thin spaghetti ; 1 can condensed cream of chicken soup ; 1 can condensed cream of mushroom soup ; 1 (10-ounce) can petite in a large pot, combine the ro*tel with the juice, undiluted cream of mushroom soup, velveeta cheese, and cream cheese. heat over low heat, ingredients deselect all 1 whole raw chicken, cut into 8 pieces 1 pound thin spaghetti, broken into 2-inch pieces 2 1/2 cups shredded sharp cheddar 1/4 cup, cheap and easy chicken spaghetti, cheap and easy chicken spaghetti, easy chicken spaghetti recipe with rotel, easy chicken spaghetti recipe with tomato sauce, easy chicken spaghetti recipe without velveeta.
1 lb. boneless, skinless chicken breasts 1 lb. velveeta cheese, regular or mexican 1 can. rotel tomatoes, regular or hot (10 oz) 1 lb. spaghetti pasta 1 cook spaghetti in same chicken broth until al dente. do not overcook. when spaghetti is cooked, combine with remaining ingredients except 12 ounces dry spaghetti pasta (about 3/4 of the box) 2 cans cream of chicken soup (10 ounces each, undiluted – do not add water) 1 can rotel (, best chicken spaghetti recipe, easy chicken spaghetti recipes with cream of mushroom soup, easy cheesy chicken spaghetti recipe, easy chicken spaghetti recipe with velveeta. ingredients1 (12 ounce) package angel hair pasta.2 cups chopped cooked chicken breast.1 (10.75 ounce) can condensed cream of chicken soup.1 (10 ounce) can diced tomatoes with green chile peppers.xbe (8 ounce) package processed cheese, cubed.xbd (4 ounce) jar sliced mushrooms, drained.salt and pepper to taste. instructionspreheat oven to 375xb0f. cook onion, garlic, and bell pepper in butter until tender. remove from heat, add parmesan cheese and half the cheddar cheese. combine spaghetti, chicken, cream sauce, and canned tomatoes. top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
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