The Pioneer Woman Tasty Kitchen
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Chicken Spaghetti

4.77 Mitt(s) 35 Rating(s)35 votes, average: 4.77 out of 535 votes, average: 4.77 out of 535 votes, average: 4.77 out of 535 votes, average: 4.77 out of 535 votes, average: 4.77 out of 5

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Level: Easy

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Description

This really is one of the all-time greatest “make before” comfort foods. Our cowboys LOVE this dish. Marlboro Man loves this dish. My kids love this dish. Therefore, I love this dish.

I know you will, too!

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
  • ¼ cups Finely Diced Green Pepper
  • ¼ cups Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry's Seasoned Salt
  • ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation

Cook 1 cut up fryer 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).

24 Comments

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socalmom on 12.22.2013

It’s rare when all four of like the same entree so I was so happy when I tried this and everyone liked it! I normally try to stay away from anything with mushroom soup but this was really good and it’s nice that you can make it ahead of time.

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daryl on 11.29.2012

me and janice love this. we let her mother taste and then we had to make a dish for my mother-in-law and janice’s daughter. thanks for the simple receipt.

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kickback on 2.8.2011

What do you serve along with this dish as an accompaniment/side dish? Thanks in advance!

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tullisjen on 1.27.2011

I did a variation of this and oh my! My daughter ate it up lickety-split! The husband enjoyed it too! So far, every recipe in your book has been delicious!

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Margie on 10.3.2010

Made this today for dinner. Served with squash. My O my! This will become a regular at our house! It is wonderful. Because I don’t make chicken for casseroles from it’s raw state, I used a rotisserie chicken and chicken broth instead of the water used to make the chicken.

35 Reviews

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Linda Lou on 3.4.2014

This recipe is a winner! I added more vegetables and reduced the amount of cheese, and it was still amazing.

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socalmom on 12.22.2013

Delicious and everyone liked it! WIN!

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Ann Grismore on 1.8.2013

I made this tonight for the first time and it was a hit! I made a couple of slight adjustments based on what I had in the pantry and fridge but that was it. My husband asked for seconds and he rarely does that! This recipe also makes a lot of food. Because it’s just my husband and myself at home this will feed us for lunches & dinners for the next 3 days, at least. If you’re feeding a family or a group of hungry kids – this is a great option. My changes were to add 1 cup of mixed diced bell peppers sauteed, 1 cup of diced onion sauteed, and use one can each of cream of mushroom and cream of chicken soup. In addition to the seasoning listed on the recipe I also included some fire roasted garlic & pepper seasoning and a few dashes of Tabasco. Really delicious! We’ll definitely use this recipe to feed our neices and nephews when they come to visit.

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Minnow in Hampton Roads on 1.6.2013

This was just so delicious!!! It does make a ton so next time I plan on putting it into two dishes and freezing one. Thanks for such a great (and easy) recipe.

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christynbj on 5.16.2012

Always have one in the freezer!

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