1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (388g) Recipe makes 10 servings |
||
| Calories 551 | ||
| Calories from Fat 243 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 13.4g | 67% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 1697mg | 70% | |
| Potassium 592mg | 16% | |
| Total Carbohydrate 41.8g | 13% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 5.1g | ||
| Protein 35.7g | 71% | |
people who like this recipe also like:
Cinnamon Swirl Bread That Actually Works!
By: Anme
By: Sue L
By: yooper
By: puppitypup
Oatmeal-Cranberry-Almond Cookies
By: Boomette
Creamy Chicken Spaghetti
By: ~Nimz~
Mar 27, 2007
This is so rich and creamy with a hint of spice that I think you will enjoy. I've been playing around with it for a couple of weeks and my DD says this is the best. Use a small rotisseri chicken from your grocery store to make this even easier. The flavor of the chicken really works in this recipe. This makes a lot and will not fit into a 9X13 inch pan. This freezes well and left overs are even better. Hope you enjoy.
SERVES 10 -12
Ingredients
- 4-5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds)
- 1 cup yellow onion, chopped
- 1/2 cup red sweet bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 6-8 garlic cloves, minced
- 1 tablespoon butter
- 2 (10 ounce) cans Rotel tomatoes
- 1 (8 ounce) can tomato sauce
- 6 ounces sliced fresh mushrooms
- 1 (4 ounce) can sliced ripe olives, drained
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried oregano
- 12 ounces spaghetti, cooked and drained and coated with a little
- olive oil, to prevent sticking
- 2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
- 1 1/4 cups shredded sharp cheddar cheese
- 1 cup parmesan cheese, shredded
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can milk (use soup can)
- 1/4 cup water
- 1 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- paprika (to garnish)
Directions
1
Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.2
Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.3
Place 1/2 of the spaghetti in a 10x15 inch dish.4
Top with half the meat sauce mixture.5
Sprinkle with 2 cups of Mexican blend cheese.6
Repeat layer of spaghetti and meat sauce.7
Sprinkle with cheddar cheese then the parmesan cheese.8
Mix soups with milk and water and pour evenly over casserole.9
Sprinkle with paprika to garnish.10
Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.11
Enjoy with a salad and garlic french bread.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Candy C
On Sep 16, 2008
Wow! This is wonderful! I made 3 8x8 pans to take to my son in college - one to eat and two to freeze. He said he absolutely loved it and will gladly eat it anytime I'm willing to make it. This will be the only chicken spaghetti recipe I will ever use.
From: mersaydees
On Sep 1, 2008
DH and I really love this. He believes it would be a fantastic potluck dish since it makes a gigantic amount and appeals to most tastes! Otherwise, this is a very nice family-style casserole with plenty of leftovers. I used the Rotel tomatoes which added the "kick" that another reviewer mentioned; I don't think this dish would be as great without the kick! Thanks, Nimz! Made for Potluck Tag.
From: rickoholic83
On Mar 30, 2007
I absolutely loved this! It's so quick and easy to put together with fantastic results! I had to make this in a hurry so I used 1 lb. grilled chicken strips from Costco and pre-sliced mushrooms. I left out the bell peppers since I don't like them when cooked and added 1 4 oz. can of diced green chiles. This recipe makes a ton of food so it is perfect for a large family. Thanks for posting this wonderful recipe, Nimz! Into my "Tried and True" cookbook it goes. 
From: 2Bleu (Bird&Buddha)
On Jan 8, 2008
We made this for the "Make It Healthier" tag game. We brought it down to 346 calories and 12.8 grams of fat. We omitted the olives, red pepper, and can of cream of mushroom soup as well as used reduced-fat items and changed the quantity of some items as well. The Rotel tomatoes were only found with chilis and this gave it quite a bit of heat. The Cream of chicken soup we used did tone that down, but next time we would use regular chopped tomatoes. Thanks for submitting this one to the game. We all enjoyed it. The lighter version of this recipe is Nimz's Creamy Chicken Spaghetti (Lite-Bleu). Thanks Nimz
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved