Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.
Time 1h15m Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot. Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste. Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top. Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Time 2h35m Yield Serves 8 Number Of Ingredients 16 Steps:
Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces. Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese. Bake at 350°F for 15 to 20 minutes or until cheese melts.
Yield 6 Number Of Ingredients 9 Steps:
Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.
Time 1h40m Yield 8 servings Number Of Ingredients 10 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).
Time 1h Yield 4 servings. Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms., Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; top with cheese mixture. , Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Time 1h5m Number Of Ingredients 10 Steps:
Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix. Now slowly add chicken broth and continue stirring. Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese. Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Cook spaghetti according to package directions. In large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning (I used Montreal Steak Seasoning) and basil. Drain spaghetti. Add to chicken mixture. Toss to coat. Transfer to a greased or nonstick sprayed 13 inch x 9 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with remaining cheeses. Bake an additional 5-10 minutes longer or until heated through and cheese is melted. Note: Montreal Steak Seasoning is the steak seasoning that was used in th recipe.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 8 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.
