Skip to Content

Chicken Spaghetti

Sharing is caring!

I love this Chicken Spaghetti. If you haven’t checked out The Pioneer Woman website, you must do so right now! She also has a cookbook which I recently ordered from Amazon. Mine came in the mail today!! My sister-in-law requested a Chicken Spaghetti recipe last week, and I didn’t have one to give her. So, I went in search of one. I found this one on The Pioneer Woman website.

YUMMY! I had everything in my stockpile from previous weeks’ sales. I did have to stop by the local farmers market and pick up an onion and green pepper. No big deal- its on the way home from work 🙂 I can’t wait to eat leftovers tomorrow for lunch. These kinds of things always get better overnight in the fridge! Next time I might saute the peppers and onions before mixing them in. My husband didn’t like the crunch. Other than that it was perfect Chicken Spaghetti.

Chicken Spaghetti Recipe:

Chicken Spaghetti

Chicken Spaghetti Ingredients:

2 cups cooked chicken (I sauteed 3 breasts)
3 cups dry spaghetti, broken into two-inch pieces (just shy of one box)
2 cans Cream of Mushroom (I used chicken and celery)
2 cups shredded cheese (sharp cheddar is best)
1/4 cup green pepper, finely diced
1/4 cup onion, finely diced
1 4-oz. jar diced pimentos drained (I didn’t have these)
2 cups chicken broth
salt and pepper to taste
1/8-1/4 teaspoon cayenne pepper (optional)
1 cup additional shredded cheese (for the top)

How To Make Chicken Spaghetti:

Cook spaghetti until al dente. Do not overcook! When spaghetti is cooked, combine with the remaining ingredients except the additional 1 cup of cheddar. (Or Saute the pepper and onion until softened, then mix with remaining ingredients).

Place mixture in casserole dish and top with remaining 1 cup 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 starts to get too brown, cover with foil).

**I used whole wheat noodles, 98% fat-free soups, reduced sodium chicken broth and reduced fat cheese and it was delicious!

Enjoy!

(adapted from The Pioneer Woman)

old fashioned chicken spaghetti

Chicken Spaghetti

Ingredients

  • 2 cups cooked chicken (I sauteed 3 breasts)
  • 3 cups dry spaghetti, broken into two-inch pieces (just shy of one box)
  • 2 cans Cream of Mushroom (I used chicken and celery)
  • 2 cups shredded cheese (sharp cheddar is best)
  • 1/4 cup green pepper, finely diced
  • 1/4 cup onion, finely diced
  • 1 4-oz. jar diced pimentos drained (I didn't have these)
  • 2 cups chicken broth
  • salt and pepper to taste
  • 1/8-1/4 teaspoon cayenne pepper (optional)
  • 1 cup additional shredded cheese (for the top)

Instructions

  1. Cook spaghetti until al dente. Do not overcook!
  2. When spaghetti is cooked, combine with the remaining ingredients except the additional 1 cup of cheddar. (Or Saute the pepper and onion until softened, then mix with remaining ingredients).
  3. Place mixture in casserole dish and top with remaining 1 cup cheddar.
  4. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately:
  5. 350 degrees for 45 minutes until bubbly. (If the cheese starts to get too brown, cover with foil).

Nutrition Information:


Amount Per Serving: Calories: 484Total Fat: 29gCarbohydrates: 30gProtein: 27g

Other Fabulous Pasta Recipes You Don’t Want To Miss:

Jazzed Up Mac and Cheese

Penne Noodle Bake

Spaghetti with Chicken Meatballs

Spaghetti with Chicken and Meatballs

Bacon Egg Pasta Frittata

Cowboy Spaghetti 

Chicken Scallopine

Baked Spaghetti

Ricotta Parmesan Chicken

Ricotta Parmesan Chicken

Baked Veggie Macaroni

One Pot Spaghetti and Meatballs

Zesty Penne with Sausage and Peppers

Lasagna Roll-ups

Lasagna Roll-Ups

Taco Chili Mac

Taco Pasta Toss

Taco Pasta Toss

 

 

 

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe