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chicken spaghetti

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  • chicken spaghetti

    ive been wanting a good easy recipe for this,anyone have one? TIA

  • #2
    Re: chicken spaghetti

    I’ve been making this recipe for about 12 years. Good comfort food!

    Chicken Spaghetti Casserole

    1 whole chicken (I use breasts)
    1 bay leaf
    8 ounces uncooked spaghetti
    1 large onion, Chopped
    1/2 green pepper, chopped
    2 stalks celery, chopped
    2 cloves garlic, pressed
    3 T. olive oil
    1 can cream of mushroom soup
    1 (28 ounce) can tomatoes, drained and chopped
    1 t. Worcestershire sauce (+)
    4 drops hot sauce (+)
    1/4 t. pepper
    Salt to taste
    1 cup cheddar cheese, grated

    Simmer chicken with bay leaf until cooked. Remove chicken, discard bay leaf. Cut chicken into bite size pieces, set aside.

    Reserve 1/4 cup broth (chicken was cooked in) and set aside. Bring remaining broth to a boil, break spaghetti into thirds and cook until tender (12 – 15 minutes). Drain and set aside.

    Saute onion, green pepper, celery and garlic in olive oil until tender, add to spaghetti. Combine cream of mushroom soup and the reserved 1/4 cup broth, stir into spaghetti mixture. Add tomatoes and chicken, stir well. Pour into a greased 9 X 13 baking dish and top with cheese. Bake at 350º for 20 to 30 minutes, until cheese melts.

    Source – Southern Living

    My Pic -


    • #3
      Re: chicken spaghetti

      Here the recipe my family loves


      3 Chicken breast
      1 (8-oz.) box Spaghetti
      1 can Cream of Chicken Soup
      1 can Cream of Mushroom Soup
      1 can Rotel tomatoes
      (4-oz.) Velveeta cheese, cubed

      Boil chicken breast til done, chop into small pieces. Boil 8 oz. of spaghetti until done then drain. Add both cans of soup, can of rotel and velvetta to spaghetti and chicken...mix well until velveeta melts


      • #4
        Re: chicken spaghetti

        This recipe has been in my family since before I was born. My Grandma use to make it when we had big family get togethers. We all just love it.

        Chicken Spaghetti

        5 lb Chickekn
        1/2 lb. American Cheese (I use more)
        2 lg. Green Peppers, chopped
        1 16oz. box Spaghetti
        1 lg. onion, chopped

        Cook chicken until done. Bone & dice in to bite size pieces
        Cook unbroken spaghetti in chicken stock.
        Chop onion & peppers & saute' in a small amount of butter until golden.
        Make a rick cream sauce using 4 cups or more of milk & 1 cube butter & flour.
        Add grated cheese to the cream sauce. Pour over spaghetti, onions, peppers & chicken meat.
        Cook in a large kettle very slow till hot.

        Can be put into casserole dishes and frozen for later.
        You can also add a can of sliced mushrooms, but we don't like mushrooms so I leave them out.
        Serve with toasted garlice bread & a salad.


        • #5
          Re: chicken spaghetti

          Chicken and Pasta

          6 chicken legs cut in two or 12 pieces of your choice chicken
          2 batches Rubella’s World Famous Spaghetti Sauce
          Hot pasta of your choice

          1. Arrange chicken in single layer in greased roasting pan or casserole.
          2. Pour half sauce over chicken
          3. Bake for 30-40 minutes or until juices run clear.
          4. Sprinkle on Parmagiana and cook for 5 minutes more.
          5. Serve over pasta with remainder of sauce on side.
          6. Serve with salad and garlic bread.

          Rubella’s World Famous Spaghetti Sauce

          One large tin of tomatoes (crushed or chunked)
          One small tin of tomato paste
          One onion chopped
          Basil (1 tsp or more)
          Garlic crushed or chopped (your choice)
          Vinegar (1 Tbsp. or more)

          Cover bottom of pot with olive oil and sauté onions and garlic. Add basil for a few seconds. Add tomatoes and paste. Add salt/pepper/vinegar. Cook for about 10 minutes and its ready. Check seasonings and make adjustments.

          Serve over pasta of your choice.


          • #6
            Re: chicken spaghetti

            I make Pioneer Womans Chicken Spaghetti. It is really good. Here is the link:



            • #7
              Re: chicken spaghetti

              I have a cajan recipe put away somewhere, but it is very complicated with all the vegetable dicing and the roux. But it was spectacular! If you are interested I can post it after I finish my grueling 4 shift work stretch.


              • #8
                Re: chicken spaghetti

                night-angel, I would love to have your cajun recipe, you can never have too many cajun recipes can you. LOL


                • #9
                  Re: chicken spaghetti

                  Cajun Chicken Spaghetti
                  -not easy

                  Roux #1
                  (I use to make a large amt of roux and keep in sealed in the fridge so I would skip this step)
                  Iron pots are best for roux's

                  Slowly heat 4 Tablespoons of oil. then add 4 Tablespoons flour very slowly stirring all the time. Keep fire low as possible, stirring constinantly because this roux burns easily. Cook unitl the color of milk chocolate.

                  Roux #2
                  Tomato Roux
                  (also in an iron skillet)
                  1 sm can tomato paste and 1 small can of tomato sauce. cook over low flame stirring constantly. This takes longer then a flour roux and needs to be stirred, stirred , stirred. This roux should be a dark brown color when done.

                  Chicken prep
                  Season chicken that has been cut into small pieces with
                  meat tenderizer
                  season all
                  red pepper
                  dip each piece of chicken in flour and brown on all sides, set aside

                  finely chop
                  3 large onions
                  1/2 bunch of celery
                  1 bunch green onions or shallots
                  1/4 bell pepper
                  Saute in the flour roux until vegetables are tender. stirring constantly.

                  Add the chicken ,
                  1 can large mushroom stems and pieces, the tomato roux and enough water to give a liquid consistency but not watery. Bring to boil then turn down to slow simmer.

                  Now add
                  1 cup of brown sugar
                  5 bay leaves
                  1/2 squeezed lemon
                  1 teaspoon oregano
                  1 teaspoon tabasco sauce
                  salt/ pepper

                  Simmer stirring occasionally for 3-4hous .
                  15 min before done- add 1 cup of any sweet red wine, the sweeter the better

                  Serve over spaghetti


                  • #10
                    Re: chicken spaghetti

                    Here's my Dad's recipe

                    Dad's Chicken Spaghetti

                    10 Chicken Thighs (boneless, skinless)
                    1 TBSP Vegetable Oil (for frying)
                    1 Onion (medium, chopped)
                    1 ½ Green Peppers (chopped)
                    1 ½ Red Peppers (chopped)
                    2-28 oz. cans Whole Tomatoes (mashed)
                    Salt & Pepper to taste
                    1-14 oz. can Tomato Sauce
                    1-7oz. can Tomato Paste
                    2 TBSP Olive Oil (to add to sauce)
                    2 Bay Leaves (medium sized, crushed)
                    1 tsp Garlic Powder
                    1 tsp Oregano Leaves
                    1 tsp Italian Seasoning
                    1 TBSP Worcestershire Sauce
                    1 TBSP Brown Sugar
                    ½ tsp Basil Leaves

                    In a Dutch oven, place 1 TBSP oil, chicken, onion and peppers and sauté until chicken and vegetables are cooked. Then add all remaining ingredients and simmer gently for about 1 hour. Serve over cooked spaghetti.
                    Last edited by cheft; 07-07-2008, 04:42 PM.
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