Recipe: Chicken and Spaghetti, Lightening Spaghetti Casserole, and Chicken Spaghetti Casserole

Casserole for Libby/Alabama

Hi Libby:-) The first recipe for a Chicken Spaghetti Casserole was previously posted here at recipelink by Texas in 2001. The second two recipes are ones that I found on the internet. I have not tried any of these recipes. Additionally, there are many recipes for Chicken Spaghetti that have been previously posted here. If you type "Chicken Spaghetti" in the "Find" box, you will see all the recipes that have been posted here. Like you, I did not find your recipe at the food network site.

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CHICKEN AND SPAGHETTI
"This is a great traditional casserole with a kick!"

1 (12 0z.) package spaghetti noodles
1 whole chicken
1 onion, chopped
1 bell pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
1 pound Velveeta Cheese
1 can of diced Rotel Tomatoes (for brave, use "Extra Hot" diced Rotel)

Boil thw whole chicken. After it is cooked, take the chicken out of the broth. Let cool. Add chopped onions and bell pepper to the broth. Let them cook for about 15 minutes. Then, add spaghetti to the broth, onion and bell pepper. Cook until the spaghetti is done (check package for time.) Pour spaghetti mixture into a large bowl. In a separate saucepan, mix, and heat, milk, both soups, 1/2 lb. of Velveeta and Rotel tomatoes together. When cheese is melted, pour the soup/cheese mixture in with the spaghetti. When cooled, dice the chicken and add it to the mixture. Pour the mixture into a 9 X 13 X 2 inch casserole. Bake for 25 minutes at 375 degrees F. Dice the remaining Velveeta cheese and put on top of the casserole. Bake another 10 or 15 minutes until the cheese is melted.

Others have said that this is even better the next day, after the flavors have had a chance to "marry." This, also, freezes well.

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LIGHTNING CHICKEN SPAGHETTI CASSEROLE
"This is one of those casseroles with many versions. What makes mine somewhat different is the use of rotisserie chicken, there are also no tomatoes, as well as some other slight differences. This is a kid pleaser and makes a nice potluck dish. If you can't find the chicken soup with herbs in it, just use regular Cream of Chicken.*"

12 servings

1 whole rotisserie roasting chicken, cooked, skinned, deboned
1 (16 ounce) package spaghetti, cooked, drained
2 cups sliced cremini mushrooms
1-2 cup vidalia onions, diced
garlic powder, to taste
salt, to taste
black pepper, to taste
2 teaspoons butter or margarine (or to taste)
1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
1 (10 1/2 ounce) can cream of roasted chicken with herbs soup*
1 cup reduced-sodium chicken broth
1 (16 ounce) package Velveeta cheese, diced
1/2 cup shredded reduced-fat cheddar cheese

1. Remove skin and bones from your rotisserie chicken and dice up all of the meat.
2. 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.
3. 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 mushroms to the bowl with the onions.
4. Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
5. Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
6. Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
7. Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

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CHICKEN SPAGHETTI CASSEROLE

2 quarts water
1 (3 pound) whole chicken
1 green bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 (7 ounce) package spaghetti
1 (10 3/4 ounce) can cream of mushroom soup (You could use cream of chicken soup instead.)
1 (16 ounce) loaf process cheese spread, cubed
2 cups (8 ounces) shredded Cheddar cheese

Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done. Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into bite-size pieces. Set aside.

Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8 minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.

Bake uncovered at 350 degrees F for 30 minutes. Remove from oven, and sprinkle with Cheddar cheese. Bake 5 more minutes or until cheese melts.

Yields 8 servings.