Tired of traditional spaghetti? Change it up this week with this Chicken Spaghetti recipe! It’s a delicious dinner time solution!
There’s nothing quite like a big bowl of chicken spaghetti to fill you up and leave you feeling satisfied.
This dish is perfect for any hungry man out there who wants a hearty meal without all the fuss.
Plus, it’s easy to make so you can have dinner on the table in no time. All you need is some cooked chicken, spaghetti noodles, and a few easy-to-find spices. So what are you waiting for?
Give this recipe a try tonight!
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Chicken Spaghetti
Ingredients:
- 8 oz. spaghetti noodles
- 4 cups chicken broth
- ¼ cup onion, chopped
- ¼ cup green bell pepper, chopped
- ½ cup mushrooms, chopped
- 1 tbsp. pimientos
- ¼ cup black olives, chopped
- 3 tbsp. butter
- 1 tsp. garlic powder
- salt & pepper to taste
- 1 ½ cups cooked chicken, shredded
- ½ cup milk
- ½ cup reserved pasta broth
- 1 can cream of chicken soup
- 1 cup of shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
Saute the onion, bell pepper, mushrooms, pimientos, and black olives in the butter.
Cook the noodles in the chicken broth according to package instructions & drain reserving ½ cup of liquid.
In a large bowl stir together the reserved pasta liquid, noodles, sauteed vegetables, chicken, milk, soup, garlic powder, salt & pepper and ½ of the grated cheese until well combined – this mixture should be quite moist.
Pour into a casserole dish and bake for 30-40 minutes until bubbly.
Top with remaining cheese and return to oven just until cheese is melted.
Serve immediately and enjoy!
Chicken Spaghetti
Ingredients
- 8 oz spaghetti noodles
- 4 cups chicken broth
- ¼ cup onion, chopped
- ¼ cup green bell pepper, chopped
- ½ cup mushrooms, chopped
- 1 tablespoon pimientos
- ¼ cup black olives, chopped
- 3 tablespoons butter
- 1 teaspoon garlic powder
- Salt & Pepper to taste
- 1 ½ cups cooked chicken, shredded
- ½ cup milk
- ½ cup reserved pasta broth
- 1 can cream of chicken soup
- 1 cup of cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees.
Saute the onion, bell pepper, mushrooms, pimientos, and black olives in the butter.
Cook the noodles in the chicken broth according to package instructions & drain reserving ½ cup of liquid.
In a large bowl stir together the reserved pasta liquid, noodles, sauteed vegetables, chicken, milk, soup, garlic powder, salt & pepper and ½ of the grated cheese until well combined - this mixture should be quite moist.
Pour into a casserole dish and bake for 30-40 minutes until bubbly.
Top with remaining cheese and return to oven just until cheese is melted.
Serve immediately and enjoy!
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