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 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)
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
- 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).
Nutrition Information:
Amount Per Serving: Calories: 484Total Fat: 29gCarbohydrates: 30gProtein: 27g
Other Fabulous Pasta Recipes You Don’t Want To Miss:
Spaghetti with Chicken and Meatballs
One Pot Spaghetti and Meatballs
Zesty Penne with Sausage and Peppers