Cheesy Chicken Spaghetti Bake Creamy Easy Quick In a skillet, heat 1 tablespoon olive oil and cook the chicken until golden brown and cooked through. transfer to a plate and set aside. in the same skillet, melt the butter. whisk in the flour until smooth. add the milk and chicken broth, gradually, whisking constantly until smooth. Drain well and set aside for a minute. add the cream of chicken soups, rotel with juices, sour cream, chicken broth, 1 cup of the mexican cheese, and all the seasonings to the pot you cooked the pasta in. mix until thoroughly combined. then fold in the cooked pasta and shredded chicken until everything is well coated.
Creamy Chicken Spaghetti Zen Spice Bring a large pot of salted water to boil and cook pasta according to package directions. drain and set aside. 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. Preheat oven to 350f degrees. spray a 9×13 baking dish with nonstick cooking spray. cook pasta according to package directions (remember, you are only using half the box of pasta.) once pasta is cooked, drain well. place pasta back into the pot (with heat turned off). Cook spaghetti according to package instructions for al dente. drain and place in a large mixing bowl. add the diced cooked chicken, tomatoes, and fresh parsley. set aside. in a saucepan, melt the butter over medium high heat. add the onion and saute until tender. add the garlic and cook for 1 minute. Spray a 9x13 casserole dish with cooking spray and set aside. cook spaghetti until just al dente, then drain. meanwhile, heat butter in a large skillet over medium heat. add chopped onion and sauté for 4 5 minutes, until softened. add the garlic, italian seasoning, salt and pepper and cook for another 30 seconds.
Comments are closed.