Best 12 Cheesy Chicken Spaghetti Recipes

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

CHEESY CHICKEN SPAGHETTI

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.
• Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
• Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 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 and add to the slow cooker. Stir and serve.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
• Mix well and put into a 2 quart casserole dish.
• Top with remaining 1/2 cup cheese.
• Bake at 350 degrees for 30 minutes.

SLOW-COOKER CHEESY CHICKEN SPAGHETTI

Steps:

• Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker.
• In same bowl, mix tomatoes, soup and chiles; pour over chicken.
• Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F.
• Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley.
• To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.

CHICKEN SPAGHETTI (WITH CHEESY CREAM SAUCE)

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.

CHEESY CHICKEN SPAGHETTI CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.

CHEESY BAKED CHICKEN SPAGHETTI RECIPE - (4.4/5)

Steps:

• Cheesy Baked Chicken Spaghetti Omgoodness I have GOT to make this!!! Ingredients: 1 rotisserie chicken, deboned 1 package of spaghetti - 1 pound pkg 1 block (1 lb) of Velveeta 1 can cream of mushroom soup 1 can Ro-Tel tomatoes with green chilies ½ teaspoon garlic powder Salt and pepper to taste 1 cup Shredded cheddar cheese Directions: Bring a pot of water to boil, add pasta. While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes. Strain pasta when it's finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated. Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

CHEESY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook spaghetti as directed on package, omitting salt and oil and using minimum cook time; drain.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add tomatoes, Worcestershire sauce, Italian seasoning and salt. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
• Remove from heat. Stir in chicken, 1 cup of the cheese and the cooked spaghetti. Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• 1. Cook your pasta accordingly. Cut up your baked chicken and mix with melted velveeta cheese & rotel tomatoes. Serve with steamed veggies.

CHEESY CHICKEN SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• 1. Brown Italian sausage in one tablespoon of olive oil. Set aside. Season the chicken breast with one teaspoon of Italian seasoning and half a teaspoon of seasoning salt. In the same skillet add another tablespoon of olive oil and brown the chicken. Set the chicken aside reserving the remaining olive oil in the pan.
• 2. Boil the spaghetti according to package directions until it is just al dente. Set aside reserving the pasta water.
• 3. Add one tablespoon of olive oil to the skillet and the zucchini pieces. Saute for 2 minutes. Add 1/3 cup of the pasta water and cover. Simmer for 3 to 4 minutes until zucchini is tender but not mushy. Remove the zucchini from the skillet and set aside. Discard any liquid remaining in the skillet.
• 4. And the remaining olive oil and butter to the skillet. Add worcestershire sauce. Saute the onions, bell peppers and mushrooms until they are soft. Sprinkle the flour over these vegetables and stir until the flour is combined. Saute for a minute or two to get rid of that raw flour taste.
• 5. Pour milk into the skillet with vegetables and stir until it starts to thicken. Add the remaining seasoning salt and Italian seasoning. If it becomes too thick use a little pasta water to thin the mixture to a sauce consistency. Add the tomatoes and parmesan cheese and stir to combine.
• 6. Drain the spaghetti. Add the meats, zucchini and the shredded cheese to the spaghetti and pour the sauce over the mixture. Stir together until all cheese is melted. Add salt and pepper to taste and serve hot with some garlic bread and a salad to make a completely comforting meal.

CROCKPOT CHEESY CHICKEN SPAGHETTI

Steps:

• Spray crockpot with PAM. Combine and mix well Cook on Low for 2-3 hours, Stir.

CHEESY CHICKEN SPAGHETTI

Steps:

• 1. Cook spaghetti according to box instructions and drain well.
• 2. Melt butter in large skillet over medium heat. Add onions and bell pepper and cook until starting to soften; approximately 3-4 minutes. Reduce heat to medium low. Add the minced garlic and cook for 1 additional minute. Sprinkle the vegetables with flour. Cook for 2-3 minutes; stirring frequently.
• 3. Slowly stir in the chicken broth and milk alternating between the two. Stir in drained tomatoes and ground cayenne pepper. Cook until slightly thickened; approximately 5 minutes. Stir in 2 cups shredded cheddar and grated Parmesan in small quantities until melted. Add cooked chicken and continue stirring until heated through.
• 4. Preheat oven to 350 degrees. Add cooked spaghetti to casserole dish. Pour chicken cheese sauce over the top of the spaghetti. Sprinkle with remaining cheddar cheese. Bake for 20-25 minutes or until cheese is melted and casserole is heated through.