Best Creamy Turkey Or Chicken Spaghetti Bake Recipes

CHICKEN SPAGHETTI CASSEROLE

Steps:

• 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.

TURKEY SPAGHETTI CASSEROLE

Steps:

• In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper., In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top., Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.

CREAMY TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Combine topping ingredients and set aside.
• Cook pasta al dente according to package directions.
• Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
• In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
• Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
• Bake 30-35 minutes or until hot and bubbly.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

CREAMY TURKEY (OR CHICKEN) SPAGHETTI BAKE

Steps:

• In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
• Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
• Add in the flour and cook for about 3 minutes over low heat.
• Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
• Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
• Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
• Set oven to 350 degrees.
• Butter a 3-quart casserole dish (or larger).
• Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
• Transfer the mixture to prepared casserole dish.
• Sprinkle with the shredded cheese.
• In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
• Drizzle the melted butter over the crumbs.
• Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.