Creamy Cheesy Chicken Spaghetti The Country Cook Main Dishes 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). You've never tasted chicken spaghetti like this before! it's an original country cook recipe that, i think, is the best i've ever made. it's creamy, cheesy and full of flavor (and crazy easy!!).
Creamy Cheesy Chicken Spaghetti Bake Recipe Pasta You've never tasted chicken spaghetti like this before! it's an original country cook recipe that, i think, is the best i've ever made. it's creamy, cheesy and full of flavor (and crazy easy!!). Drain and set aside. . in a large pot, combine the ro*tel with the juice, undiluted cream of mushroom soup, velveeta cheese, and cream cheese. heat over low heat, stirring constantly, until the cheeses have melted. add the garlic powder and onion powder. add the shredded chicken and cooked spaghetti. mix well. Slice the chicken in half lengthwise to create 2 thinner slices. pat dry and season lightly with salt pepper and italian seasoning. heat the olive oil over medium high heat and sear the chicken on each side for 5 6 minutes. remove and set aside. dice into bite sized pieces once cool enough to handle. Directions. bring a large pot of water to a boil. add chicken, 1 2 teaspoon salt, and 1 2 teaspoon pepper. cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. an instant read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Comments are closed.