Does any one know any recipe that include spaghetti noodles and chicken that is easy.?

Answer 1

Chicken Spaghetti

4-6 boneless skinless chicken thighs
1 (8 ounce) package thin spaghetti noodles
1/4 cup oleo (butter)
1/2 cup green bell peppers, diced
1/2 cup onions, diced
2 (8 ounce) cans cream of mushroom soup
1 (16 ounce) package shredded Velveeta cheese
1 (6 ounce) box frozen peas (optional)

Boil chicken thighs in water until cooked. (I usually add a little seasonings, like salt, pepper, garlic powder and/or Italian seasonings).
Remove thighs from pan to cool. SAVE BROTH for noodles. When chicken thighs are cool enough to handle, cut into cubes.
Bring broth to a boil and cook noodles according to directions.
While noodles are cooking, melt butter in a skillet or pan, saute bell peppers and onions until tender. (I usually add a little Nature seasonings here)
Add soups until heated, then add about 1/2 of the package of cheese. Cook on low until cheese is melted.
Add frozen peas and stir thoughly.
When noodles are done, drain and put into a 9 x 13 pan.
Add chicken then add cheese mixture. Toss until coated.
Spread out evenly in pan then sprinkle with remaining cheese.
Bake at 350 for 30 - 40 minutes or until cheese is bubbly.
Serve with a salad, crunchy french bread and your favorite wine. ENJOY!
*You can use a combo of cream soups, I just like the cream of mushroom.


Chicken Spaghetti Casserole II

INGREDIENTS
1 (2 to 3 pound) whole chicken
1 1/2 cups chopped celery
1 cup chopped onion
1 teaspoon dried parsley
1 (16 ounce) package uncooked spaghetti
1 (8 ounce) package Cheddar cheese, shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (6 ounce) can sliced mushrooms, drained

DIRECTIONS
Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
Preheat oven to 350 degrees F (175 degrees C).
Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

Answer 2

Chicken & Spaghetti

Ingredients

8 chicken breasts
1 lg onion, chopped
1 celery stalk, chopped
1/2 c mushrooms, chopped
1 pk spaghetti, cooked 10 oz.
1 stick of margarine
1 cn cream of mushroom soup
1 velveeta cheese 10 oz.
1/2 c milk

Instructions

Boil chicken until done. Debone chicken. Cut cheese and margarine
into squares and let stand at room temperature for about 15 minutes.
Mix chicken and spaghetti. Mix other ingredients. Bake at 350 degrees
for about 20 minutes or until brown.

Answer 3

I love this recipe for Chicken Spaghetti.

Cook chicken til done. Remove and cut into small pieces. Cook spaghetti in the same water chicken was cooked. When done, drain water. Add a can of cream of mushroom soup, a can of cream of chicken soup, 6oz of longhorn or cheddar cheese and the chicken. Mix and cook until cheese is melted.

It is very good and easy to make.

Answer 4

If it's chicken breasts, broil the chicken, cook the spaghetti, cut up the chicken breasts and put over the spaghetti and mix with alfredo sauce. Chicken Alfredo!

If it's parts of the chicken other than the breasts, not sure what you can do. Just cook both and eat them. Pasta CAN be a side dish.

Answer 5

You could just add a can of cream of chicken soup, some parmesean cheese, some spices like onion and some broccoli to the spaghetti and chicken and make an alfredo like dish.... quick, easy and cheap!!!!

Answer 6

Brown your chicken on each side, then pour a can of chopped tomatoes or even tomato sauce on top--add spices like garlic, pepper, oregano, basil if you have them...sprinkle parm cheese on top if you have it---turn the heat waaaay down and let simmer til the chicken is cooked (20, 25 min or even longer, depends on your chicken)
Serve over noodles.

Answer 7

Take your boneless skinless chicken breasts and pound them flat. Dip them in a beaten egg, and dredge them in a mixture of equal parts seasoned, dry bread crumbs and parmesan cheese. Fry in olive oil over medium heat until done and brown on both sides.

Meanwhile, cook your spaghetti according to the package directions. Drain well and toss with butter, salt and parmesan cheese. Serve with the chicken.

Answer 8

Take a whole cut up chicken & dredge in seasoned flour- fry in butter in a frying pan until lightly browned on both sides. Put into a slow cooker with pasta sauce (homemade or jarred) add sliced onions, green peppers, chopped garlic, a little basil & oragano, salt & pepper, a pinch of crushed red pepper, & a can of sliced black olives. slow cook for about 4 hours & serve over pasta.

Answer 9

How about plain ol' chicken noodle soup? To cook chicken, boil - save the broth - take chicken and chop into small bite size pieces. Break noodles into smaller pieces - cook noodles in broth - add a little salt/pepper to taste and wah, lah! Done!

Answer 10

INGREDIENTS
1 (8 ounce) package spaghetti
2 cups boneless chicken breast half, cooked and diced
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 green bell pepper, diced
1 1/2 cups shredded, processed American cheese
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

heres another one

INGREDIENTS
3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder
DIRECTIONS
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!