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).