Cheesy Mushroom Chicken Spaghetti Recipes

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CHEESY CHICKEN SPAGHETTI



Cheesy Chicken Spaghetti image

This is total comfort food! I made it for dinner and used minced onion and cream of chicken soup instead of how it is posted. My family raved!! I'm afraid to see the calories/fat in this....

Provided by mydesigirl

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

4 -5 chicken breasts
12 ounces spaghetti
1 lb Velveeta cheese
10 3/4 ounces cream of mushroom soup
1 onion, chopped
1/2 cup butter
1/2 cup potato chips, crushed

Steps:

  • Boil chicken until done, remove from water and shred.
  • Using broth from chicken, plus enough water (if needed) to boil spaghetti.
  • While the noodles are boiling, in a separate pan, cook onion in butter.
  • Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
  • Drain the spaghetti and add the cheese mixture to it.
  • Add the shredded chicken and place in a 9x13 baking dish.
  • Add crushed potato chips on top.
  • Bake at 350F 20-30 minutes until bubbly.

Nutrition Facts : Calories 660.3, Fat 38, SaturatedFat 18.4, Cholesterol 121.7, Sodium 1322.6, Carbohydrate 47.6, Fiber 2.1, Sugar 6.9, Protein 31.5

CROCK POT CHEESY MUSHROOM CHICKEN



Crock Pot Cheesy Mushroom Chicken image

A tasty and easy-to-make recipe that you prepare in your crock pot. Serve over your choice of egg noodles or rice.

Provided by Chef Robby

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup cooking sherry
1 teaspoon minced garlic
1 teaspoon celery flakes
½ teaspoon paprika
½ cup grated Parmesan cheese
1 (8 ounce) can mushroom pieces, drained

Steps:

  • Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
  • Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 12.6 g, Cholesterol 70.8 mg, Fat 10.4 g, Fiber 1 g, Protein 28.2 g, SaturatedFat 3.4 g, Sodium 1091.3 mg, Sugar 1.9 g

CHEESY CHICKEN SPAGHETTI



Cheesy Chicken Spaghetti image

Cheesy Chicken Spaghetti is a family comfort food favorite! This recipe uses a from-scratch sauce that is super easy to make so that your delicious cheesy casserole is ready for the oven in just 15 minutes.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 45m

Number Of Ingredients 13

8 ounces spaghetti
2 tablespoons butter
1 medium white onion (diced)
1 green bell pepper (diced)
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese (divided)
15 ounces canned diced tomatoes (drained)
4 ounces canned diced green chiles (drained)
2 cups cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Cook spaghetti in a saucepan according to package directions.
  • Meanwhile, melt butter in a large pot over medium-high heat. Add in onion and bell pepper and cook until softened, about 5-7 minutes.
  • Add in garlic and flour and continue to cook 2 more minutes. Slowly stir in milk and bring to a simmer until thickened. Once the sauce thickens, immediately remove from heat.
  • Stir in 2 cups cheddar cheese until melted and smooth. Then stir in diced tomatoes, diced green chilis, diced cooked chicken, and drained spaghetti. Season with salt and pepper to taste.
  • Pour pasta into a lightly greased 9x13 pan. Top with remaining 1 cup cheddar cheese. Bake in the preheated oven for 25 to 30 minutes until cheese is warm and bubbly and starting to brown.

Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 28 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 95 mg, Sodium 870 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHEESY CHICKEN SPAGHETTI CASSEROLE



Cheesy Chicken Spaghetti Casserole image

This Cheesy Chicken Spaghetti will please the crowd on a budget. As a leftover, this reheats great for lunch the following day!

Provided by Marci Loehner | MyHeavenlyRecipes.com

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 13

1 Can Cream of Mushroom Soup
1 C Light Sour Cream
1 1/2 C Milk
2 TBSP Garlic (minced)
1 TSP Parsley (Chopped)
2 TSP Dried Chives
1/2-3/4 C Water (from noodles)
2 Boneless Skinless Chicken Breasts (cooked & diced)
1 bag of frozen corn (or any vegetable)
Garlic Salt & Pepper to taste
2 TBSP Jeff Ruby's Steak Seasoning *optional
1 Box Barilla Noodles (cooked (any long strand will do))
16 oz. Block Colby Jack Cheese (shredded (any cheese will do))

Steps:

  • Boil noodles according to box, drain.
  • In a large bowl mix together cream of mushroom soup, sour cream, milk, garlic, parsley and chives.
  • Add chicken to noodles in a large baking dish and pour milk mixture, coating every noodle.
  • Spread shredded cheese over the top and cover with aluminum foil.
  • Bake in the oven for 30-45 minutes until warm, cheese is melted and bubbly.
  • Remove the foil and allow to cook for another 10-15 minutes until cheese is golden brown.
  • Remove from oven and allow to cool approximately 10 minutes prior to serving.

Nutrition Facts : Calories 143 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 100 mg, Sugar 3 g, ServingSize 1 serving

CHEESY CHICKEN SPAGHETTI



Cheesy Chicken Spaghetti image

Cheesy chicken spaghetti.

Provided by Caroline B

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 2h40m

Yield 8

Number Of Ingredients 12

2 tablespoons salted butter
1 (8 ounce) package sliced fresh mushrooms
1 medium red bell pepper, diced
2 pounds skinless, boneless chicken breasts
1 (23 ounce) can condensed cream of mushroom soup
1 (14 ounce) can diced tomatoes, drained
1 tablespoon Worcestershire sauce
2 teaspoons seasoned salt
3 cloves garlic, minced
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese
1 (16 ounce) package 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.

Nutrition Facts : Calories 653.3 calories, Carbohydrate 52.9 g, Cholesterol 126.4 mg, Fat 30 g, Fiber 2.8 g, Protein 41.3 g, SaturatedFat 15.8 g, Sodium 1184.5 mg, Sugar 5.4 g

CHEESY CHICKEN SPAGHETTI



Cheesy Chicken Spaghetti image

"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 12

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

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.

Nutrition Facts : Calories 421 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1163mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

CHEESY MUSHROOM CHICKEN SPAGHETTI



Cheesy Mushroom Chicken Spaghetti image

This is one of my favorites because I can make it well ahead of time and it will only get more flavorful the next day.

Provided by Better Every Day

Categories     One Dish Meal

Time 1h

Yield 2 1/2 Quart Casserole, 8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can condensed cheddar cheese soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can Ro-Tel diced tomatoes with peppers
1 (16 ounce) package Velveeta cheese
8 ounces thin spaghetti
1/2 cup mushroom
1/2 cup onion
2 tablespoons butter
3 cups roasted chicken breast
1 tablespoon garlic salt
1 tablespoon black pepper

Steps:

  • Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions.
  • Over medium high heat, sautee the mushrooms and onions in the butter until soft. Add the chicken, garlic salt, and pepper, and mix well.
  • In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely.
  • Chop the block of Velveeta into approximately 1 inch cubes.
  • In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well. (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.).
  • Bake covered in a 350 degree oven for 30 minutes. I like the top of mine crispy, so I take off the cover and bake for another 10 minutes. If you don't like crispy, then keep it covered.
  • Be sure to let it cool for about 10 mintues prior to serving.

Nutrition Facts : Calories 478.2, Fat 23.1, SaturatedFat 13, Cholesterol 105.8, Sodium 1438.7, Carbohydrate 32.9, Fiber 0.8, Sugar 5.9, Protein 33.9

CHICKEN SPAGHETTI CASSEROLE RECIPE



Chicken Spaghetti Casserole Recipe image

Hearty and comforting, Cheesy Chicken Spaghetti Casserole is a quick and easy weeknight meal your whole family will love. Made with shredded chicken, mushroom soup, spaghetti, and lots of cheese, this is always a hit!

Provided by Becky Hardin

Categories     Main Course

Time 1h

Number Of Ingredients 14

16 ounces spaghetti (cooked al dente according to package)
21 ounces cream of mushroom soup (2 cans)
1 cup low-sodium chicken broth
1 cup cheddar cheese (shredded)
1 cup Velveeta cheese (shredded)
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cooked chicken
1 green bell pepper (diced)
1 white onion (diced)
8 ounces diced pimentos (2 jars)
½ cup Parmesan cheese (shredded)
Parsley garnish
½ teaspoon cayenne pepper for some kick!

Steps:

  • Preheat oven to 375°F and spray a 9x13-inch casserole dish.
  • Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
  • While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
  • Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
  • Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
  • Bake, uncovered, for 40 minutes, or until edges are bubbly.
  • Garnish with parsley and serve!

Nutrition Facts : Calories 478 kcal, Carbohydrate 54 g, Protein 32 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1617 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving

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