Chicken Spaghetti No Velveeta Or Cream Soups Recipes

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EASY ROTEL CHICKEN SPAGHETTI



Easy Rotel Chicken Spaghetti image

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese. This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

Provided by Anne Clark

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 Rotisserie chicken, meat removed and shredded or chopped into bite-size pieces (See Note (E) for alternatives)
1 lb Spaghetti noodles
1 lb Velvetta cheese (cut into cubes)
1 can Cream of chicken soup (10.5-ounce can)
1 can Cream of mushroom soup (10.5-ounce can)
1 can Ro*Tel tomatoes (10-ounce can) undrained ( (choose your level of heat) )
1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
1/4 cup Butter
Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty).

Steps:

  • Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.
  • Cut the cheese into squares and set aside.
  • Boil spaghetti noodles per instructions on the package. Add 1-2 tsp salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.
  • While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
  • Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture. Stir well.
  • Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.

Nutrition Facts : ServingSize 12.5 oz, Calories 494 kcal, Carbohydrate 34 g, Protein 30 g, Fat 26.2 g, SaturatedFat 14.4 g, TransFat 0.3 g, Cholesterol 34 mg, Fiber 3 g, Sugar 8 g, Sodium 1503 mg

VELVEETA CHICKEN SPAGHETTI



Velveeta Chicken Spaghetti image

Don't use the thinner spaghetti and cook a minute or two less if you usually like your pasta al dente! Oh my goodness... A fellow RN brought this to work once. I have been asking her for TWO YEARS for the recipe and have searched and searched the internet. Finally she emailed it to me! This one dish meal is so freaking good!!!!! Don't be afraid of the ingredients , just try it! Your family will probably fight over the leftovers!

Provided by Doxie lover in the

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb Velveeta cheese, cubed
1 lb chicken, deboned, boiled and cut up
1 lb spaghetti, cooked according to package al dente
10 ounces Rotel Tomatoes
10 1/2 ounces cream of mushroom soup
1/2 cup butter
1 large onion, diced
1 cup celery, diced
3 7/8 ounces black olives, drained diced
4 ounces mushrooms, drained sliced
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degreees.
  • Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
  • Melt butter in large deep pan, and saute onions and celery.
  • Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
  • Transfer to a casserole dish and bake in preheated oven for 45 minutes.

HOMEMADE CHICKEN SPAGHETTI



Homemade Chicken Spaghetti image

This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!

Provided by Holly Nilsson

Categories     Casserole     Chicken     Main Course     Pasta

Time 1h

Number Of Ingredients 14

8 ounces spaghetti (cooked)
2 cups cooked chicken (shredded)
1 onion (chopped)
1 clove garlic (minced)
½ green bell pepper (chopped)
¼ cup butter
¼ cup flour
1 teaspoon Italian seasoning
1 cup chicken broth
¾ cup light cream
½ cup parmesan cheese (shredded)
2 cups sharp cheddar cheese (shredded, divided)
salt and pepper
14 ounces diced tomatoes (drained or tomatoes with chilis)

Steps:

  • Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
  • Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
  • Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
  • Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
  • Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN SPAGHETTI III



Chicken Spaghetti III image

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

Provided by bdld

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 1/2 breast, bone removeds skinless, boneless chicken breast halves - boiled, cut into bite size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
  • Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 66.5 g, Cholesterol 100.4 mg, Fat 23.9 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 10.9 g, Sodium 1285.5 mg, Sugar 7.3 g

CHICKEN SPAGHETTI



Chicken Spaghetti image

Family favorite

Provided by Cheryl Howard

Categories     Chicken

Number Of Ingredients 6

4 chicken breast, cooked and chopped
16 oz package spaghetti
1 lb velveeta cheese, cubed
1 can(s) rotel
1 can(s) cream of chicken soup
1 c milk

Steps:

  • 1. Prepare spaghetti as directed on package. Combine velveeta, rotel, soup and milk in bowl. Microwave until cheese melts. Add chicken and spaghetti.

CHICKEN SPAGHETTI--NO VELVEETA OR CREAM SOUPS



Chicken Spaghetti--No Velveeta or Cream Soups image

I was looking for a Chicken Spaghetti recipe that did not have velveeta or cream soups. When I couldn't find one after 30 min of searching, I decided to make my own. Here it is. The cheese sauce still makes it very creamy like the one you are used to. When my kids ate it, they all said it was yummy and went back for seconds and thirds.

Provided by Bobbin

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 19

1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts)
1 medium onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 (4 ounce) canned diced green chiles (mild)
1 (13 1/4 ounce) package whole wheat spaghetti
1 (12 ounce) can evaporated milk
3/4 cup milk, divided
1/4 teaspoon ground mustard
1/8 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons cornstarch
8 ounces cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
  • Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
  • Boil spaghetti until al dente (about 6 minutes).
  • While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
  • Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
  • Off the heat, gradually whisk in the grated cheese until melted and smooth.
  • Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

MY CHICKEN SPAGHETTI



My Chicken Spaghetti image

My family has always loved this dish. This makes a big batch, so serve half immediately and freeze remainder. Add additional liquid when you serve frozen portion.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 12

Number Of Ingredients 10

1 (16 ounce) package spaghetti
½ cup margarine
¼ cup all-purpose flour
2 cups milk
1 (1 pound) package processed cheese food (such as Velveeta®), cut into cubes
2 cups chopped cooked chicken
1 cup chicken broth
½ cup sliced fresh mushrooms
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Melt margarine in a large saucepan over medium heat. Stir flour into the margarine until the flour is completely moistened. Gradually stream milk into the saucepan while whisking with the flour mixture until the milk is incorporated into a smooth mixture.
  • Stir processed cheese food into the milk mixture in small amounts, letting each addition melt smoothly into the liquid before adding the next; add chicken, chicken broth, mushrooms, salt, and cayenne pepper. Stir mixture, add cooked spaghetti, and toss to coat. Divide the chicken spaghetti between 2 baking dishes.
  • Bake in preheated oven until the sauce is thick and the edges begin to brown, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 35 g, Cholesterol 45.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 723.5 mg, Sugar 5.9 g

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