Best 8 Cheezy Chicken Spaghetti Bake Recipes

CHICKEN SPAGHETTI BAKE

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 and transfer pasta to a large bowl.
• Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

CHEESY CHICKEN SPAGHETTI

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.

CHEESY CRACK CHICKEN SPAGHETTI BAKE RECIPE

Steps:

• 1 Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside. 2 Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper. 3. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits. 4. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
• Mix well and put into a 2 quart casserole dish.
• Top with remaining 1/2 cup cheese.
• Bake at 350 degrees for 30 minutes.

CHEESY BAKED CHICKEN SPAGHETTI RECIPE - (4.4/5)

Steps:

• Cheesy Baked Chicken Spaghetti Omgoodness I have GOT to make this!!! Ingredients: 1 rotisserie chicken, deboned 1 package of spaghetti - 1 pound pkg 1 block (1 lb) of Velveeta 1 can cream of mushroom soup 1 can Ro-Tel tomatoes with green chilies ½ teaspoon garlic powder Salt and pepper to taste 1 cup Shredded cheddar cheese Directions: Bring a pot of water to boil, add pasta. While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes. Strain pasta when it's finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated. Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

BAKED CHEESY CHICKEN SPAGHETTI

Steps:

• Preheat Oven to 350 Degrees.
• Boil Spaghetti in pan until its flexable.
• Melt Velveeta cheese, cream of chicken, cream of mushroom, and broth in medium size sauce pan.
• Place boiled and drained spaghetti in a 13x9 baking dish, pour cheese/soup mixture on top.
• Bake for 45 minutes, remove and sprinkle on Parmesan cheese, bake another 10-15 minutes until slightly browns on edges.
• Let cool for about 5-10 minutes & serve.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.
• In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.
• Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).
• Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.
• Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
• Sprinkle evenly with Parmesan and remaining cheddar cheese.
• Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.