chicken spaghetti casserole

This pressure cooker chicken spaghetti casserole is an easy and comforting weeknight dinner the whole family will love. Chicken and peppers are cooked with spaghetti and topped with cheese, delicious bite after bite! Because this casserole is made in a pressure cooker, it is super low hands-on cooking, so you can spend more time with the family.

Chicken Spaghetti Casserole

Simple Truth extra virgin olive oil

onion (finely chopped (about 1/2 cup))

bell peppers (finely chopped (about 1 cup))

garlic (finely chopped/pressed)

Simple Truth boneless skinless chicken breasts (cubed)

(10.5 oz. each Simple Truth cream of chicken soup (condensed))

chicken broth (or water)

Simple Truth spaghetti

Salt and Pepper

Roundy's shredded Colby jack cheese

Press the “Sauté” setting on a 6 qt. pressure cooker and add in olive oil. Add in onion and bell pepper and sauté for 4 minutes, stirring occasionally. Add in garlic and cubed chicken breast and sauté for another 2 minutes. Make sure no chicken is stuck to the bottom of the pressure cooker.

Spoon the contents of 2 cans of cream of chicken soup into the pressure cooker and pour in 4 cups of chicken broth (or water). Stir to combine.

Break dry/uncooked spaghetti in half and put into the pressure cooker. Gently press the spaghetti down so that the spaghetti is mostly covered by liquid. Add a generous pinch of salt and pepper. Do not stir dry spaghetti, space will be tight.

Seal the pressure cooker lid and set the pressure cooker to “High Pressure” for 8 minutes.

Flip the valve to release the pressure (quick release) and when the pressure subsides open the lid and stir in 1 cup of cheese. Sprinkle remaining cup of cheese on top and let sit for 2-3 minutes, until it has melted. Contents of the pressure cooker will thicken as it sits with the lid off, so if it seems like there’s a little too much liquid, let it sit with the lid off for a few additional minutes. Serve and enjoy!

Cheesy and creamy, this Chicken Spaghetti is a hearty and filling baked casserole that the whole family will love.

Chicken Spaghetti

spaghetti ((450 grams))

diced tomatoes and green chilies (10-ounce can (283 grams))

cream of mushroom soup (10-ounce can (283 grams))

chicken broth ((240 milliliters))

cream cheese (cubed (223 grams))

green bell pepper (diced)

onion

garlic powder

onion powder

chicken ((about 1 rotisserie chicken))

cheddar cheese (divided (225 grams))

salt and ground black pepper (to taste)

Preheat the oven to 350°. Lightly spray a 13x9-inch baking dish with cooking spray.

Cook the spaghetti according to the package instructions. Drain, rinse with cool water and set aside in a large bowl or back in the same pot.

In a medium saucepan over medium heat, add the tomatoes, cream of mushroom, cream cheese, bell pepper, onion, garlic powder, and onion powder. Cook, stirring occasionally, until cream cheese is melted and fully incorporated into the sauce. Pour mixture over the spaghetti, tossing to coat. Fold in the chicken and 1½ cups cheese. Season with salt and pepper to taste.

Transfer the spaghetti mixture into the prepared baking dish and sprinkle with the remaining ½ cup of cheese. Cover loosely with foil.

Bake for 30 to 35 minutes or until the mixture is bubbling. Uncover and turn the oven to Broil. Broil until the cheese is bubbling and just starting to brown, about 2 to 3 minutes. Let cool for 10 minutes before serving.

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

spaghetti,

chicken

green bell pepper

celery

(4 ounce) jar diced pimentos, drained

chicken broth

cheddar cheese, divided

Velveeta cheese

Salt and pepper,

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.

Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.

Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.

Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

https://www.youtube.com/watch?v=9xhITML3fKs

Chicken Spaghetti Casserole is classic comfort food! The simple dish combines tender pasta with chicken and vegetables in a creamy, cheesy sauce. It's an easy dinner that you can make in advance, or a delicious meal to bring to a friend in need. Serve the casserole with a salad and cornbread muffins or biscuits for the perfect family supper!

Get the recipe: https://www.theseasonedmom.com/chicken-spaghetti-casserole/

C. Shredded chicken

Spaghetti noodles cooked

⅔ C. Chopped celery

onions

C. Chopped bell pepper

C. Chicken broth

Cans Cream of chicken soup

C. Shredded cheddar cheese

Salt and pepper

Preheat the oven to 350 degrees.

Mix together the shredded chicken, cooked spaghetti noodles, celery, onions and peppers in a large mixing bowl.

Combine the broth, cream of chicken soups and salt and pepper to taste in a separate bowl.

Pour the soup mixture over the chicken mixture and toss to combine.

Layer the mixture into a 9x13 baking dish and top with the shredded cheddar cheese.

Cover with aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more.

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese.  This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

Easy Rotel Chicken Spaghetti

lb Spaghetti noodles

lb Velvetta cheese

Cream of chicken soup (10.5-ounce can)

Cream of mushroom soup (10.5-ounce can)

Ro*Tel tomatoes (10-ounce can) undrained

Frozen, chopped onion, bell pepper,

Butter

Salt and black pepper

Preheat the oven to 350F.  Remove the meat from the chicken and rough chop into bite-sized pieces.  Set aside.

Cut the cheese into squares and set aside.

Boil spaghetti noodles per instructions on the package.  Add 1-2 tsp salt to water, if desired.  Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling!  Drain the noodles when they are cooked.

While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat.  Once melted, add the chopped onion, bell peppers, and celery.  Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper.  Stir with a whisk until the cheese is completely melted.

Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture.  Stir well.

Serve immediately!  Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot.  However, baking it may thicken it up more.  If this happens, add a small amount of milk or chicken broth to create a more creamy texture.

How to make this recipe and freeze to use later. Thank u in advance

So good and quick , perfect for week nights!!

Reminds me of my sister-in-love's chicken spaghetti.   I was missing family today and found that I had all the ingredients to make it (except the Velveeta) and substituted Cheese-Whez instead and it was wonderful and made me feel a little less homesick.

I’ve made this recipe several times, always a favorite of mine and other people I’ve taken it to.

I made this tonight and it was AMAZING! Instead of cream Of mushroom soup I used cream of jalapeño. It gave such a good little kick. I also used fire roasted rotel. To keep it low carb I used spaghetti squash in place of pasta.

I make this offer. It’s so easy and quick and definitely folks favorite.
I also like the fact you can change how many people you’re serving and it changes the recipe ingredients amounts.

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Top 5 chicken spaghetti casserole recipes from across the web

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Chicken Spaghetti Casserole

Chicken Spaghetti

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