5 Simple Texas Chicken Spaghetti Recipes
In this article we have collected for you the best recipes for Texas Chicken Spaghetti among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is ideal for pleasing yourself and your friends; it requires little time and effort, and it is one of many of my friends’ favorite dishes! Good luck!
1.Easy Chicken Spaghetti Casserole
Easy Chicken Spaghetti Casserole
A easy, yet delicious family supper dish to attempt to liven up your standard spaghetti recipe. Our quick chicken spaghetti dish is delicious, creamy, and packed with vegetables!
Ingredients
- 2 cups chicken diced
- 1 pound spaghetti noodles uncooked
- 2 10.5 ounce cans 98% Fat Free Cream of Chicken Soup
- 3 cups grated cheddar cheese divided
- 1 14.5 ounce can diced tomatoes
- 1/4 cup onion diced
- 1/4 cup green pepper diced
- 1 teaspoon seasoned salt
- dash cayenne pepper
- 1 14.5 ounce can chicken broth
Instructions
- Cook noodles according to package guidelines, breaking them into 2-3" pieces. In a large mixing basin, combine the cooked noodles.
- Toss in the chicken and serve. Mix in the cream of chicken soup, onions, green peppers, tomatoes, 2 cups cheese, seasoned salt, and cayenne pepper.
- Continue stirring while gradually adding the chicken broth.
- Pour the spaghetti mixture into a 9x13" glass pan that has been gently coated with nonstick cooking spray. Finish with the remaining 1 cup of cheese.
- Bake for 30-35 minutes, or until the cheese begins to bubble.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 536 | |
| % Daily Value* | ||
| Total Fat 25 g | 39 % | |
| Saturated Fat 12 g | 60 % | |
| Trans Fat 1 g | ||
| Cholesterol 81 mg | 27 % | |
| Sodium 801 mg | 33 % | |
| Total Carbohydrate 49 g | 16 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 28 g | 55 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 381 mg | 38 % |
| Iron 2 mg | 9 % |
| Potassium 380 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Sugar Conscious • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 25 g | 39 % |
| Saturated | 12 g | 60 % |
| Trans | 1 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 49 g | 16 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 28 g | 55 % |
| Cholesterol | 81 mg | 27 % |
| Sodium | 801 mg | 33 % |
| Calcium | 381 mg | 38 % |
| Magnesium | 58 mg | 14 % |
| Potassium | 380 mg | 8 % |
| Iron | 2 mg | 9 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 417 mg | 60 % |
| Vitamin A | 207 µg | 23 % |
| Vitamin C | 11 mg | 12 % |
| Thiamin (B1) | 0 mg | 34 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 4 mg | 26 % |
| Vitamin B6 | 0 mg | 24 % |
| Folate (Equivalent) | 31 µg | 8 % |
| Folate (Food) | 31 µg | – |
| Vitamin B12 | 1 µg | 24 % |
| Vitamin D | 0 µg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 4 µg | 3 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
source: www.sixsistersstuff.com/recipe/easy-chicken-spaghetti-recipe/
It can also be useful:
What is chicken spaghetti made of?
1 “Sliced Up Fryer” (basically, one chicken cut into bits); Thin Spaghetti, Cream of Mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, Lawry’s Seasoned Salt, cayenne pepper, salt, pepper
Is spaghetti good for chicken?
Is spaghetti good for chickens? Pasta is mostly composed of carbohydrates. All pasta and noodles have less than 5% protein, indicating that they are not good for hens. Hens require at least 16% protein in their diet, therefore no, it is not a good treat for your chickens.
2.Chicken Spaghetti
Chicken Spaghetti
Here's our take on chicken spaghetti that doesn't call for creamed soups but yet packs a punch of flavor that the whole family will enjoy.
Equipment
- Large pot
- Dutch oven or large oven-safe pot
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer
- Colander
Ingredients
- 1 medium red or green bell pepper
- 3 cloves garlic
- 1 medium yellow onion
- 3 cups shredded sharp cheddar cheese 12 ounces, preferably white
- 1 14-ounce can diced tomatoes or tomatoes with green chiles
- 1 pound dried spaghetti
- Breast meat from 1 rotisserie chicken or about 4 cups shredded, cooked chicken (1 1/4 pounds)
- 4 tablespoons unsalted butter
- 2 1/2 teaspoons kosher salt plus more for the pasta water and seasoning
- 1/4 cup all-purpose flour
- 2 cups whole or 2% milk
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375oF and bring a big pot of water to a boil. Over high heat, bring a big pot of generously salted water to a boil. Meanwhile, position a rack in the center of the oven and preheat to 375oF. Make the veggies and the cheese.
- Get the veggies, cheese, and tomatoes ready. Place 1 bell pepper diced and 3 garlic cloves minced in a medium bowl. 1 onion, diced If necessary, shred the cheddar cheese until you have 3 cups. Drain the tomatoes through a fine-mesh strainer, rinse with cold water, and put aside to drain again.
- Prepare and drain the pasta. 1 pound spaghetti, cut into 2-inch pieces, added to boiling water Cook until al dente, 7 to 8 minutes, depending to package guidelines. Set aside after draining. In the meantime, prepare the chicken and begin the sauce.
- Chicken should be shredded. If using rotisserie chicken, shred the breast flesh into bite-sized pieces and set aside, removing the skin and bones.
- The aromatics should be sautéed. In a large Dutch oven or oven-safe pot, melt 4 tablespoons unsalted butter over medium heat. Cook until the onion is softened, 5 to 6 minutes, then season with 1/2 teaspoon kosher salt. Cook until the garlic is fragrant, approximately 1 minute, then add the bell pepper and garlic.
- Prepare the sauce. Cook for 1 to 2 minutes, or until the flour coats the bottom of the saucepan. Turn the heat up to medium-high. Stir in 2 cups whole or 2% milk, 1 cup low-sodium chicken broth, and the remaining 2 tablespoons kosher salt until smooth. Cook, stirring regularly and scraping the bottom of the saucepan, for 4 minutes, or until simmering and thickened.
- Combine the cheese, tomatoes, chicken, and pasta in a mixing bowl. 2 cups of the cheese, stirred in until melted Take the pan off the heat. Combine the drained tomatoes, chicken, and pasta in a large mixing bowl. Season with salt if necessary.
- Bake with more cheese on top. Top with the remaining 1 cup of cheese. Bake for 20 minutes, or until the sauce is bubbling. Turn the oven to broil and broil until the cheese is browned in places, about 4 to 6 minutes.
- Allow to cool for 5 minutes before serving. Allow 5 minutes for the dish to cool before serving.
Notes
Plan ahead of time: Put the casserole together but do not bake it. Allow to cool before covering and refrigerating for up to 1 day. Allow the dish to come to room temperature while the oven warms up. Bake uncovered according to package directions, plus 10 to 15 minutes.
Refrigerate leftovers in an airtight jar for up to 4 days.
| Amount Per Serving | ||
|---|---|---|
| Calories | 840 | |
| % Daily Value* | ||
| Total Fat 37 g | 57 % | |
| Saturated Fat 19 g | 95 % | |
| Trans Fat 1 g | ||
| Cholesterol 156 mg | 52 % | |
| Sodium 571 mg | 24 % | |
| Total Carbohydrate 74 g | 25 % | |
| Dietary Fiber 5 g | 20 % | |
| Total Sugars 9 g | ||
| Includes – Added Sugars | ||
| Protein 53 g | 105 % | |
| Vitamin D 1 µg | 10 % |
|---|---|
| Calcium 590 mg | 59 % |
| Iron 5 mg | 26 % |
| Potassium 809 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
High Fiber • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 37 g | 57 % |
| Saturated | 19 g | 95 % |
| Trans | 1 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 74 g | 25 % |
| Fiber | 5 g | 20 % |
| Total Sugars | 9 g | – |
| Added Sugars | – | – |
| Protein | 53 g | 105 % |
| Cholesterol | 156 mg | 52 % |
| Sodium | 571 mg | 24 % |
| Calcium | 590 mg | 59 % |
| Magnesium | 107 mg | 26 % |
| Potassium | 809 mg | 17 % |
| Iron | 5 mg | 26 % |
| Zinc | 5 mg | 47 % |
| Phosphorus | 718 mg | 103 % |
| Vitamin A | 293 µg | 33 % |
| Vitamin C | 26 mg | 29 % |
| Thiamin (B1) | 1 mg | 53 % |
| Riboflavin (B2) | 1 mg | 52 % |
| Niacin (B3) | 10 mg | 65 % |
| Vitamin B6 | 1 mg | 60 % |
| Folate (Equivalent) | 70 µg | 17 % |
| Folate (Food) | 56 µg | – |
| Vitamin B12 | 1 µg | 53 % |
| Vitamin D | 1 µg | 10 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 44 µg | 36 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
source: www.thekitchn.com/chicken-spaghetti-22949285
It can also be useful:
Who invented chicken spaghetti?
Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini made her American debut as Gilda in Rigoletto on January 11, 1905, is commonly credited with inventing it between 1908 and 1910.
What goes with spaghetti?
What To Serve With Spaghetti
Garlic Bread.
Panzanella Salad.
Cucumber Salad.
Caramelized Brussel Sprouts.
Garden Salad.
Baked Zucchini.
Caprese.
Meatballs.
3.Cheesy Chicken Spaghetti
Cheesy Chicken Spaghetti
This creamy chicken spaghetti casserole is created with Rotel and Velveeta cheese, and it comes with a homemade sauce that you'll want to lick off the plate! There are also directions for freezing and reheating later.
Ingredients
- 3 T butter
- 8 oz. package mushrooms. I prefer shitake and button mushrooms.
- 1 yellow bell pepper small dice
- 1 poblano small dice, seeded
- 1 jalapeno seeded fully, small dice
- 1/2 onion small dice
- 1 t. salt
- 3/4 of a lb. of spaghetti pasta That's 3/4 of a box
- 2 T. flour
- 2 c. Chicken Stock
- 1 can Rotel tomatoes and green chiles (or 1 can petite diced tomatoes)
- 8 oz. Velveeta cheese cut into cubes
- 1/2 c. cream
- 1 rotisserie chicken with the juices reserved from the bottom of the container
- 4 oz. cheddar cheese for sprinkling on top
- Optional Garnish- Cilantro if desired
Instructions
- Preheat the oven to 400°F and prepare a glass casserole dish for baking.
- Shred the chicken into bite-sized pieces after removing it from the bone. Save the juices (or jelly if the chicken is still cold) from the bottom of the container. We'll add it afterwards to the sauce for taste.
- Bring a big saucepan of water to a boil for the pasta. Salt the water thoroughly and cover the pot to speed up the boiling process!
- Cook the pasta until it is al dente, or little stiffer than normal. Drain and set aside.
- Meanwhile, melt the butter in a skillet or cast iron pan over medium-high heat and add the mushrooms. While the mushrooms brown and caramelize, I chop up the rest of the veggies so they can create a deep, rich flavor. Please keep in mind that if you utilize shitakes like I do, the hard stems must be removed. They have a woody flavor and will not cook down. I use shitake and button mushrooms together!
- Combine the tiny chopped yellow bell pepper, poblano, jalapeño, and onion in a mixing bowl. Add 1 teaspoon salt and stir to combine. Cook the veggies over medium heat until they soften and wilt, about 4-6 minutes.
- 2 tablespoons flour, stirred into the mixture Cook for 1 minute.
- Add 2 cups chicken stock and 1 can Rotel. Stir or whisk thoroughly, then raise the heat and continue to stir until the liquid thickens. As it approaches a simmer, it will thicken. Add the cream when it has thickened.
- Add the rotisserie chicken liquid and 8 oz. Velveeta. (Cut along the lines on the packaging to make measuring easier.) Reduce the heat to low-medium and let the Velveeta melt. This takes about 6-8 minutes. Simmer for a few minutes more, then taste for spice.
- At this point, it should taste like perfection, and you should have to stop yourself from pouring it into a bread bowl and calling it soup night.
- Place the drained spaghetti noodles and shredded chicken in a glass casserole dish and toss to combine. Spread the sauce on top. Toss it one more and top with cheddar cheese.
- Cook at 400°F for about 10-15 minutes, just to make it bubbling and the cheese topping to melt. If desired, garnish with cilantro.
Notes
For a milder chicken spaghetti, omit the jalapeño.
If frozen, warm at 375°F for 30-40 minutes. It can alternatively be refrigerated and cooked as directed in the original recipe.
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,008 | |
| % Daily Value* | ||
| Total Fat 61 g | 93 % | |
| Saturated Fat 26 g | 129 % | |
| Trans Fat 1 g | ||
| Cholesterol 242 mg | 81 % | |
| Sodium 1,057 mg | 44 % | |
| Total Carbohydrate 51 g | 17 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 62 g | 124 % | |
| Vitamin D 1 µg | 6 % |
|---|---|
| Calcium 448 mg | 45 % |
| Iron 3 mg | 18 % |
| Potassium 860 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 61 g | 93 % |
| Saturated | 26 g | 129 % |
| Trans | 1 g | – |
| Monounsaturated | 20 g | – |
| Polyunsaturated | 8 g | – |
| Carbs | 51 g | 17 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 62 g | 124 % |
| Cholesterol | 242 mg | 81 % |
| Sodium | 1 | 057 mg |
| Calcium | 448 mg | 45 % |
| Magnesium | 100 mg | 24 % |
| Potassium | 860 mg | 18 % |
| Iron | 3 mg | 18 % |
| Zinc | 6 mg | 52 % |
| Phosphorus | 742 mg | 106 % |
| Vitamin A | 339 µg | 38 % |
| Vitamin C | 53 mg | 59 % |
| Thiamin (B1) | 0 mg | 36 % |
| Riboflavin (B2) | 1 mg | 58 % |
| Niacin (B3) | 17 mg | 108 % |
| Vitamin B6 | 1 mg | 75 % |
| Folate (Equivalent) | 57 µg | 14 % |
| Folate (Food) | 57 µg | – |
| Vitamin B12 | 1 µg | 49 % |
| Vitamin D | 1 µg | 6 % |
| Vitamin E | 2 mg | 11 % |
| Vitamin K | 7 µg | 6 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
source: urbancowgirllife.com/cheesy-chicken-spaghetti-with-rotel/
It can also be useful:
How do I thicken chicken spaghetti?
If the sauce isn’t thick enough, add a couple extra tablespoons of flour and a splash of cold water or chicken stock. Whisk it into the sauce, then return it to a boil and continue to cook until thickened.
Are spaghetti noodles healthy?
It’s an important part of a healthy diet.
Pasta is manufactured from grain, which is one of the essential food categories of a balanced diet, along with vegetables, fruits, fish, and chicken. It’s a fantastic source of energy and, if cooked from whole grains, it may also provide fiber. This can assist with gastrointestinal issues as well as decrease cholesterol.
4.Rotel Chicken Spaghetti
Rotel Chicken Spaghetti
Spaghetti with cheese, chopped tomatoes, and green chilies gets a fiery kick!
Ingredients
- 3 boneless skinless chicken breasts (or rotisserie chicken)
- 1 can 10.75 oz. cream of chicken soup
- 1 can 10 oz. diced tomatoes with green chilis
- 1 clove garlic minced
- 1/2 tsp. onion powder
- 1 tablespoon butter
- 1 8 oz. brick Velveeta cheese, cubed
- 8 ounces spaghetti cooked and drained
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Chicken should be cut into bite-sized pieces.
- Melt butter in a large pan over medium heat. Add the cubed chicken, garlic powder, and onion powder.
- Cook until the chicken is no longer pink on medium-high heat.
- Stir in the soup, Velveeta cubes, and chopped tomatoes with green chilies.
- Reduce the heat to low and whisk regularly until the cheese melts.
- Mix in the cooked pasta. Season to taste with salt and pepper.
- Bake for 30 minutes, or until cooked through, in a lightly oiled 2 quart casserole dish.
Nutrition Facts
servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 510 | |
| % Daily Value* | ||
| Total Fat 21 g | 32 % | |
| Saturated Fat 10 g | 49 % | |
| Trans Fat 1 g | ||
| Cholesterol 145 mg | 48 % | |
| Sodium 729 mg | 30 % | |
| Total Carbohydrate 33 g | 11 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 46 g | 92 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 299 mg | 30 % |
| Iron 2 mg | 9 % |
| Potassium 693 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 21 g | 32 % |
| Saturated | 10 g | 49 % |
| Trans | 1 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 33 g | 11 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 46 g | 92 % |
| Cholesterol | 145 mg | 48 % |
| Sodium | 729 mg | 30 % |
| Calcium | 299 mg | 30 % |
| Magnesium | 76 mg | 18 % |
| Potassium | 693 mg | 15 % |
| Iron | 2 mg | 9 % |
| Zinc | 3 mg | 27 % |
| Phosphorus | 559 mg | 80 % |
| Vitamin A | 169 µg | 19 % |
| Vitamin C | 6 mg | 7 % |
| Thiamin (B1) | 0 mg | 38 % |
| Riboflavin (B2) | 0 mg | 36 % |
| Niacin (B3) | 14 mg | 89 % |
| Vitamin B6 | 1 mg | 96 % |
| Folate (Equivalent) | 34 µg | 8 % |
| Folate (Food) | 34 µg | – |
| Vitamin B12 | 1 µg | 27 % |
| Vitamin D | 0 µg | 2 % |
| Vitamin E | 1 mg | 10 % |
| Vitamin K | 4 µg | 4 % |
| *Percent Daily Values are based on a 2 | 000 calorie diet. |
source: letsdishrecipes.com/rotel-chicken-spaghetti/
It can also be useful:
Can chickens have mac and cheese?
Chickens can eat mac and cheese as long as it is not too seasoned. Mac and cheese is a tasty treat that your chickens will appreciate on occasion.
What is the meaning Tetrazzini?
Tetrazzini definition
: made of pasta and a sherry-seasoned white sauce, served with chicken tetrazzini au gratin.
5.Southern Chicken Spaghetti
Southern Chicken Spaghetti
30 minute recipe! You can make this creamy chicken spaghetti dish in the oven or slow cooker. Make it a couple of days ahead of time to make life easier!
Equipment
- 13x9-inch pan
Ingredients
- 1.5 pounds chicken breast or more if desired - boneless cooked and shredded
- 16 ounces spaghetti broken in 2-inch pieces
- 21.5 ounces cream of chicken soup 2 10.75-ounce cans condensed
- 10 ounces diced tomatoes & green chilies
- 6 ounces cream cheese
- 3 cups Cheddar cheese shredded - divided use 12 ounces
- 1/4 cup heavy cream you can use milk if you prefer
- 1 cup peppers and onions mixed
Instructions
- Cook the chicken breast, dice or shred it, and set aside.
- If using fresh onions and peppers saute them until soft.
- Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
- Drain and set aside.
- Mix the soup, RoTel, and cream cheese in a microwave safe dish.
- Heat, stirring every minute, until the mixture is smooth and creamy.
- 2 cups of the cheese, stirred in
- Stir until completely smooth. If it appears too thick, add some milk or cream to thin it out.
- Stir the chicken into the cheese mixture.
- Stir the pasta, onions and peppers into the chicken and cheese mixture.
- Spoon into a greased casserole dish.
- 1 cup of the remaining cheese
- You can stop here, wrap in plastic wrap, then foil, and freeze for up to 3 months, or refrigerate for 2 days before baking.
- Bake at 350F 20 minutes or until heated through and the cheese has melted.
- Let stand for 5 minutes or so before serving.
- Slow Cooker
- You may leave the chicken breast uncooked for this variation.
- Add all of the ingredients except the spaghetti to a slow cooker.
- Cook on low for 6 hours.
- Return the shredded chicken to the slow cooker.
- Cook the pasta, drain, and add it to the chicken mixture in the slow cooker.
- Cook for an additional 30 minutes.
Notes
Try serving this with some Angel Biscuits.
Tips
Chicken spaghetti with RoTel is super easy to make - and a little different from the bland recipes you often see. The tomatoes and chiles provide a sharp, mildly spicy flavor that cuts through the richness of the cheese and creamy sauce and nicely balances it.
You may construct this up to 3 days ahead of time and keep it covered in the fridge until you're ready to bake it.
This dish freezes well for up to 3 months.
Before sealing with aluminum foil, cover the top with plastic wrap, parchment paper, or waxed paper to prevent the acids from the tomatoes from reacting with the aluminum and creating an unpleasant flavor.
Break the spaghetti up in 2 to 3 inch pieces before cooking - it's traditional!
Cook the pasta just until done. As it bakes, it will cook more (and absorb more flavor).
If you prefer, you can skip the baking and simply combine everything in a skillet.
Variations
My favorite is chicken spaghetti with RoTel, but this is a versatile recipe with many potential variants!
Turkey, ham, and cooked ground beef are ALL good in this versatile dinner recipe.
Stir in pimento.
With the onions, sauté some bell peppers.
Top with breadcrumbs, crushed tortilla chips, or potato chips.
Tips
Chicken spaghetti with RoTel is super easy to make - and a little different from the bland recipes you often see. The tomatoes and chiles provide a sharp, mildly spicy flavor that cuts through the richness of the cheese and creamy sauce and nicely balances it.
You may construct this up to 3 days ahead of time and keep it covered in the fridge until you're ready to bake it.
This dish freezes well for up to 3 months.
Before sealing with aluminum foil, cover the top with plastic wrap, parchment paper, or waxed paper to prevent the acids from the tomatoes from reacting with the aluminum and creating an unpleasant flavor.
Break the spaghetti up in 2 to 3 inch pieces before cooking - it's traditional!
Cook the pasta just until done. As it bakes, it will cook more (and absorb more flavor).
If you prefer, you can skip the baking and simply combine everything in a skillet.
Variations
My favorite is chicken spaghetti with RoTel, but this is a versatile recipe with many potential variants!
Turkey, ham, and cooked ground beef are ALL good in this versatile dinner recipe.
Stir in pimento.
With the onions, sauté some bell peppers.
Top with breadcrumbs, crushed tortilla chips, or potato chips.
Nutrition Facts
servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 669 | |
| % Daily Value* | ||
| Total Fat 33 g | 51 % | |
| Saturated Fat 16 g | 78 % | |
| Trans Fat 1 g | ||
| Cholesterol 125 mg | 42 % | |
| Sodium 680 mg | 28 % | |
| Total Carbohydrate 53 g | 18 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 78 % | |
| Vitamin D 1 µg | 5 % |
|---|---|
| Calcium 361 mg | 36 % |
| Iron 2 mg | 12 % |
| Potassium 595 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 33 g | 51 % |
| Saturated | 16 g | 78 % |
| Trans | 1 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 53 g | 18 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 39 g | 78 % |
| Cholesterol | 125 mg | 42 % |
| Sodium | 680 mg | 28 % |
| Calcium | 361 mg | 36 % |
| Magnesium | 79 mg | 19 % |
| Potassium | 595 mg | 13 % |
| Iron | 2 mg | 12 % |
| Zinc | 3 mg | 31 % |
| Phosphorus | 522 mg | 75 % |
| Vitamin A | 289 µg | 32 % |
| Vitamin C | 102 mg | 114 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 30 % |
| Niacin (B3) | 10 mg | 63 % |
| Vitamin B6 | 1 mg | 56 % |
| Folate (Equivalent) | 42 µg | 10 % |
| Folate (Food) | 42 µg | – |
| Vitamin B12 | 1 µg | 33 % |
| Vitamin D | 1 µg | 5 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 8 µg | 7 % |
| *Percent Daily Values are based on a 2 | 000 calorie diet. |
source: www.restlesschipotle.com/chicken-spaghetti/
It can also be useful:
What ethnicity is Tetrazzini?
Tetrazzini is a chicken or seafood dish from the United States. It was named for the opera singer Luisa Tetrazzini. It dates from the early 1900s. Although the exact origin is unknown, Good Housekeeping published the first description of turkey tetrazzini in 1908.
What nationality is Tetrazzini?
Luisa Tetrazzini, (born June 29, 1871, Florence, Italy—died April 28, 1940, Milan), Italian coloratura soprano, one of the finest of her time.
