Pioneer Woman Chicken Spaghetti

Pioneer Woman chicken spaghetti turns cooked chicken, sharp cheddar and cream of mushroom soup into a creamy baked casserole in 1 hour 15 minutes. Try this easy chicken casserole for Sunday dinner, potluck night or a busy weeknight, since it's make-ahead and feeds a crowd.

Pull the spaghetti when it's still al dente, because it keeps soaking up sauce in the oven. Cook it all the way first and the casserole bakes into mush.

Cooking the spaghetti right in the chicken broth gives every strand real chicken flavor before it ever meets the sauce. The pimentos, green pepper and a pinch of cayenne also add color and a little kick that plain versions miss.

Pioneer Woman Chicken Spaghetti

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

494

kcal

Broken spaghetti pieces soak up chicken broth and a creamy mushroom sauce, then bake under a blanket of sharp cheddar. It comes out bubbly and golden on top, with tender noodles underneath.

Ingredients

• 2 c. cooked chicken
  

• 3 c. spaghetti, uncooked and broken into 2-inch pieces
  

• 2 cans cream of mushroom soup
  

• 3 c. grated sharp cheddar cheese
  

• 1/4 c. finely diced green pepper
  

• 1/4 c. finely diced onion
  

• 1 (4-ounce) jar diced pimentos, drained
  

• 2 c. reserved chicken broth from pot
  

• 1 tsp. Lawry's Seasoned Salt
  

• 1/8 tsp. to 1/4 tsp. cayenne pepper
  

• Salt and pepper, to taste
  

Directions

• Cook the chicken: Cook 1 cut-up fryer chicken in a large pot of water, then lift it out and pick the meat from the bones. Keep 2 cups of cooked chicken and save the broth in the pot for the noodles.
• Cook the spaghetti: Bring the reserved broth back to a boil and cook 3 cups of spaghetti, broken into 2-inch pieces, until al dente. Then scoop out 2 cups of the broth before draining, since it goes into the sauce.
• Mix the casserole: Combine the spaghetti with 2 cups cooked chicken, 2 cans cream of mushroom soup, 2 cups of the sharp cheddar, 1/4 cup diced green pepper, 1/4 cup diced onion and 1 jar drained pimentos. Then stir in the 2 cups reserved broth, 1 teaspoon Lawry's Seasoned Salt, cayenne and salt and pepper to taste.
• Top with cheese: Spread the mixture in a casserole pan, then sprinkle the remaining 1 cup sharp cheddar over the top. You can also cover it and refrigerate for up to 2 days, or freeze it for up to 6 months.
• Bake until bubbly: Bake at 350°F for 45 minutes until the sauce bubbles around the edges. If the cheese on top browns too fast, cover the dish loosely with foil.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken instead of cooking a whole chicken?

Yes, 2 cups of shredded rotisserie chicken works great and saves you a good 45 minutes. Since you won't have homemade broth, use 2 cups of store-bought chicken broth to cook the spaghetti and to stir into the sauce.

Can I make this chicken spaghetti spicier?

Bump the cayenne up toward 1/4 teaspoon, or fold in a diced jalapeno along with the green pepper. Swapping half the cheddar for pepper jack adds heat too, and it melts just as nicely on top.

Do I have to break the spaghetti into pieces?

You don't have to, but the 2-inch pieces make the casserole much easier to scoop and serve. They also mix evenly with the chicken and cheese, so every bite has a bit of everything.

How do I reheat leftover chicken spaghetti?

Cover a portion with foil and warm it in a 350°F oven until hot in the middle, about 15 to 20 minutes. A splash of broth or milk helps loosen the sauce, since the noodles keep absorbing liquid as it sits.

What's the most common mistake with this casserole?

Overcooking the spaghetti before it goes in the oven is the big one, because it bakes another 45 minutes in the sauce. Draining too much of the broth is the other, since the casserole can turn dry without it.