Best 8 Scalloped Chicken And Spaghetti Recipes

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Indulge in the comfort and warmth of scalloped chicken and spaghetti, a classic dish that combines tender chicken, al dente spaghetti, and a creamy, cheesy sauce. This crowd-pleasing casserole is not only a delectable meal but also a breeze to prepare, making it perfect for busy weeknights or cozy gatherings. Discover the culinary journey that awaits, as we delve into the secrets of creating this timeless dish, exploring variations such as the classic version with a creamy cheddar sauce, a tangy tomato-based sauce, or a flavorful Alfredo sauce. Along the way, uncover tips and tricks for achieving the perfect balance of textures and flavors, ensuring that every bite is an explosion of cheesy goodness. Whether you prefer the simplicity of the classic recipe or crave a more vibrant twist, this article has something for every palate.

Let's cook with our recipes!

SCALLOPED CHICKEN AND SPAGHETTI



Scalloped Chicken and Spaghetti image

Going through my old recipe files, I came across this recipe for a delicious chicken spaghetti. Cooking time does not include noodles and chicken.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup butter
1/4 cup onion, chopped
1 garlic clove, chopped
1 cup mushroom, sliced (about 1/4 pound)
1/4 cup flour
2 cups chicken stock
salt and pepper
2 -3 cups cooked chicken, diced
1 cup stewed tomatoes (canned)
1/4 lb cheddar cheese, grated
8 -9 ounces spaghetti, noodes (cooked)
1/2 cup breadcrumbs (buttered)
1 dash paprika

Steps:

  • Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
  • Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
  • Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
  • Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.

SCALLOPED CHICKEN



Scalloped Chicken image

My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1/2 loaf white bread, cubed
1-1/2 cups cracker crumbs, divided
2 cups chicken broth
3 large eggs, lightly beaten
1 teaspoon salt
3/4 cup diced celery
2 tablespoons chopped onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced mushroom, drained
1 tablespoon butter

Steps:

  • In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

Nutrition Facts :

STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES



Stouffer's Copycat Escalloped Chicken & Noodles image

Provided by Jacqueline

Time 30m

Number Of Ingredients 14

8 oz fettucine or linguine noodles (broken into 2" pieces)
4 T butter (divided)
3 boneless (skinless chicken thighs, diced)
2 ribs celery (ribs cut in half and then sliced)
1 carrot (diced)
3 oz small white button mushrooms (sliced)
2 T flour
1 cup chicken broth
1 1/2- 1 3/4 c milk
1/2 tsp garlic powder
Salt & Pepper
1/3 cup frozen peas
1/2 cup seasoned panko
Nonstick cooking spray

Steps:

  • Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
  • In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
  • Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
  • Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
  • Preheat a broiler.
  • Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.

SCALLOPED CHICKEN AND PASTA RECIPE



Scalloped Chicken and Pasta Recipe image

Scalloped chicken makes the base of a rich, creamy casserole your whole family is sure to love!

Provided by Moms Who Think

Categories     Main Course

Time 22m

Number Of Ingredients 6

1/4 cup butter, divided
1 package (6.2 ounces) PASTA RONI® Shells & White Cheddar
2 cups frozen broccoli
2/3 cup whole milk
2 cups chopped cooked chicken
1/4 cup dry bread crumbs

Steps:

  • Preheat oven to 450°F.
  • In 3-quart saucepan, combine 21/4 cups water and 2 tablespoons butter. Bring just to a boil.
  • Stir in pasta and frozen broccoli. Reduce heat to medium.
  • Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed.
  • Add seasoning packet, milk and chicken. Continue cooking 3 minutes.
  • Melt remaining 2 Tablespoons butter in small saucepan; stir in bread crumbs.
  • Transfer pasta mixture to an 8 or 9 inch glass baking dish. Sprinkle with bread crumbs.
  • Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Serves 4

SCALLOPED CHICKEN SPAGHETTI CASSEROLE



Scalloped Chicken Spaghetti Casserole image

Found this delicious chicken spaghetti recipe in my old recipe files. Comfort food at its best.

Provided by Daily Inspiration S

Categories     Chicken

Time 55m

Number Of Ingredients 13

1/3 c butter
1/4 c onion, chopped
1 garlic clove, chopped
1 c mushroom, sliced (about 1/4 pound)
1/4 c flour
2 c chicken stock
salt and pepper
2-3 c cooked chicken, diced
1 c stewed tomatoes
1/4 lb cheddar cheese, grated
8-9 oz spaghetti noodles, cooked according to pkg. instructions
1/2 c buttered breadcrumbs
1 dash(es) paprika

Steps:

  • 1. Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
  • 2. Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
  • 3. Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
  • 4. Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.

SCALLOPED CHICKEN CASSEROLE



Scalloped Chicken Casserole image

This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.-Marion White, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1 cup chopped green onions
1 cup chopped celery
1 small green or sweet red pepper, chopped
1/2 cup shredded carrots
2 garlic cloves, minced
2 tablespoons vegetable oil
2 cups cubed cooked chicken
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup mayonnaise
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 large eggs
2 cups whole milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tablespoon Worcestershire sauce
Paprika

Steps:

  • In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • 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 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SCALLOPED CHICKEN AND PASTA



Scalloped Chicken and Pasta image

This is one of those meals you make when time is tight and you are willing to take help from a box. I don't make this often but when I do my kids go crazy for it, and they get their veggies in too. It really is good and easy prep which to me is a big plus.

Provided by mommyoffour

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup margarine or 1/4 cup butter
1 (6 1/4 ounce) pasta roni shell macaroni and white cheddar cheese mix
2 cups frozen vegetables
2/3 cup milk
2 cups cooked chicken, chopped
1/4 cup dried breadcrumbs

Steps:

  • Preheat oven to 450.
  • In 3qt. saucepan, combine 2 1/4 cups water and 2 T. margarine.
  • Bring to boil and stir in pasta and frozen vegetables.
  • Reduce heat to medium.
  • Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed.
  • Add special seasoning pkt, milk and chicken.
  • Continue cooking 3 minutes.
  • Meanwhile, melt remaining 2 T. margarine in small saucepan, stir in bread crumbs.
  • Transfer pasta mixture to 8 or 9 inch square glass baking dish.
  • Sprinkle with bread crumbs.
  • Bake 10 minutes or until bread crumbs are browned and edges are bubbly.

Nutrition Facts : Calories 271, Fat 17.8, SaturatedFat 4.2, Cholesterol 58.2, Sodium 254.8, Carbohydrate 6.9, Fiber 0.3, Sugar 0.4, Protein 19.9

Tips:

  • Use a large baking dish to ensure that the chicken and spaghetti have enough room to cook evenly.
  • For a creamier sauce, use heavy cream instead of milk.
  • Add a layer of grated Parmesan cheese on top of the casserole before baking for a golden brown crust.
  • If you don't have cooked chicken, you can use raw chicken breasts or thighs. Just be sure to cook them thoroughly before adding them to the casserole.
  • Serve the casserole with a side of crusty bread or a salad.

Conclusion:

Scalloped chicken and spaghetti is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and al dente spaghetti, this casserole is sure to be a hit with the whole family.

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