Best 2 Lexington Chicken Spaghetti For Recipes

Welcome to the ultimate guide to cooking the mouthwatering "Lexington Chicken Spaghetti." This delectable dish, originating from the heart of North Carolina, has captured the taste buds of food enthusiasts nationwide. Get ready to embark on a culinary journey as we dive into the secrets of preparing this classic comfort food. We'll uncover the perfect combination of tender chicken, flavorful spaghetti, and a creamy, cheesy sauce that will leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create a Lexington Chicken Spaghetti that will tantalize your senses and become a staple in your home cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SPAGHETTI

Chicken Spaghetti image

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

Ingredients

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 finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

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).

LEXINGTON CHICKEN SPAGHETTI FOR 50

Lexington Chicken Spaghetti for 50 image

This comes from the Monroe Junior Charity League of Monroe, Louisiana. I haven't tried this recipe but I've noticed several people looking for recipes for crowds and it looks like a good one. ;-)

Provided by Nancy Sneed

Categories One Dish Meal

Time 1h50m

Yield 50 serving(s)

Number Of Ingredients 17

Ingredients

4 baking hens, approximately 5 pounds each
16 -20 cups water
celery
onion
salt and pepper
8 onions, chopped
2 bunches celery, chopped
4 bell peppers, chopped
8 garlic cloves, chopped
4 (14 ounce) cans tomato sauce
8 (6 ounce) cans tomato paste
1 3/4 cups Worcestershire sauce
1.333 (36 1/16 ounce) bottles catsup
4 teaspoons black pepper
salt
20 cups broth
4 lbs spaghetti

Steps:

Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
Remove meat from bones.
Save broth and fat.
Saute onions, celery, bell pepper and garlic in chicken fat until soft.
Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
Simmer for one hour and add chicken.
Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
Drain and add to the sauce.
This may be kept in the refrigerator overnight.
Use additional broth to moisten the spaghetti if necessary.
To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
Stir well from bottom while heating to keep from sticking.
Serves 50.

Tips:

Use a large skillet or Dutch oven: This will give the chicken and spaghetti plenty of room to cook evenly.
Brown the chicken well: This will help to develop flavor and prevent the chicken from drying out.
Cook the spaghetti according to the package directions: Make sure to drain the spaghetti well before adding it to the skillet.
Use a creamy sauce: This will help to make the dish rich and flavorful.
Add your favorite vegetables: This is a great way to add extra flavor and nutrition to the dish.
Season the dish to taste: Add salt, pepper, and other seasonings to taste.
Serve immediately: Lexington Chicken Spaghetti is best served hot and fresh.

Conclusion:

Lexington Chicken Spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a one-pot dish that is made with simple ingredients that you probably already have on hand. The chicken is tender and juicy, the spaghetti is cooked perfectly, and the sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.