Pioneer Woman’s Chicken Spaghetti


I bought my Pioneer Woman Cookbook awhile back when I found it on the clearance cart at Barnes and Nobles. I wasn’t sure about her but for $9.00 I thought I would give the cookbook a try. Well it has been sitting in my kitchen unused until now. I busted her book out after watching her new cooking show and was pleasantly surprised! I don’t love the layout of her cookbook but most of the recipes look really good.

I went with her Chicken Spaghetti because I knew it was dish the hubs would love. He is a big fan of any casserole with cream of mushroom soup so I knew he would like this dish. It was simple, just a few ingredients and it makes a huge casserole. We have enjoyed it for several nights. I think this would be a great casserole to freeze half or make a second batch to take to a friend.

**I am not sure why my ingredients picture is sideways. It is was taken normally but when I upload to the blog this is what it looks like everytime. I seriously need a lesson on computers and cameras.**





The seal of approval from my little man chowing down!

Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer chicken and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

** To save time I bought one of the cooked roast chickens at Harris Teeter and just shredded the meat. This made it super easy. I also used angel hair pasta instead of spaghetti because I prefer thinner noodles.**

Print the Recipe HERE and see all of Ree’s preparation pictures!

21 Comments

  1. September 14, 2011 / 12:11 pm

    oooh, now this looks like something I might actually make. yummy, one dish, looks pretty simple. I wish we lived closer to we could supper share 🙂

  2. September 14, 2011 / 12:27 pm

    Well looks like we have a solution for dinner tonight! Cant wait to see you in a little while! PS Your hair looked fabulous yesterday and your baby was an angel as usual!

  3. September 14, 2011 / 12:37 pm

    I was very close to making this last night but changed my mind last minute! Good to know it was enjoyed by all!

  4. September 14, 2011 / 1:12 pm

    One – I am impressed that your litle man will eat it! Two – I tried this and really wanted to like it but it just didn't turn out for me. I did try to use less cheese so maybe that's why?!! Three – totally agree that the layout of her book is strange.

  5. September 14, 2011 / 2:17 pm

    Looks delish!!! Sometimes my pics do that too- no idea! 🙂 xo Lisa

  6. September 14, 2011 / 2:18 pm

    That sounds delicious – I love Pioneer Woman!

  7. September 14, 2011 / 2:42 pm

    Maybe my kids might just eat this!! It looks delish:)

  8. September 14, 2011 / 8:47 pm

    I absolutely LOVE PW and I love that she details her recipes so well. It's almost fool proof for me and I need that! Chicken spaghetti is my nana's "claim to fame" and we love it around our house! Looks like your house loved it too. 🙂

  9. September 14, 2011 / 8:55 pm

    I just saw Pioneer Woman's cooking show for the first time this weekend! I almost changed the channel when I saw the name – for some reason "pioneer woman" didn't sound appealing…. I loved the food that she made though! This looks delicious!

  10. September 14, 2011 / 8:56 pm

    that looks yummy! perfect for fall and great for lunch/dinner leftovers. thanks!

  11. September 14, 2011 / 11:28 pm

    This looks so delicious! I must definitely try this.

  12. September 15, 2011 / 12:59 am

    This is by far my favorite PW recipe!

  13. January 21, 2012 / 1:22 pm

    I made this last night and it was delicious! I did change a couple of things: I used 1 can cream of chicken and 1 of cream of mushroom because my daughter doesn't like much mushroom flavor; I bought a jar of roasted red peppers and used just a couple of those instead of the pimentoes (so I have some left!), and I added 1 finely diced jalapeno because I had it and it needed a home. It was really good; my daughter and I both loved it. We have enough for leftovers for 3 more meals. I will make this again….and again…and again.

Leave a Reply

Your email address will not be published. Required fields are marked *