Chicken Spaghetti

I’m going to get this out of the way. Ryan cannot stand chicken spaghetti. It makes him want to gag and he walks away if I even mention that I want to make it. He’s a total hotdish/casserole hater. He even dissed hotdishes during our wedding dinner! The photographer caught the moment and it’s one of my favorites from the wedding as Ryan’s all entertaining the crowd and I’m all pouty about him hating on hotdish!










There. That’s over with. On to me 🙂 I happen to really enjoy chicken spaghetti. It’s creamy, filling, and can feed a lot of people if need be. I’ve been a fan of the recipe since seeing it in The Pioneer Woman’s cookbook, and definitely don’t make it often enough. Really, I only get to make it when Ryan’s out of town, since he refuses to eat it. The things I sacrifice for my marriage! 😉

Please give this recipe a try- it’s easy and fast to make, and tastes so good on a cold day! Plus, if it’s part of a cookbook, you know it’s been a tried and true recipe for many families. Don’t let Ryan’s taste buds and his hatred for casseroles defer you from making this!

Chicken Spaghetti

Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

1 cut-up fryer chicken (I use 2 small cans, or one huge can of canned chicken…I have no time for cooking fryer chicken!)

1 pound thin spaghetti, broken into two inch pieces

2 cans Cream of Mushroom soup

2 1/2 c. grated sharp cheddar cheese

1/4 c. finely diced green pepper

1/4 c. finely diced onion

1 jar (4 oz) diced pimentos, drained

2 c. reserved chicken broth from pot, or 2 c. canned chicken broth

1 tsp. Lawry’s Seasoned Salt

1/8 tsp (to 1/4 tsp) cayenne pepper

salt and pepper, to taste


Preheat oven to 350 degrees.

Cook 1 cut up fryer chicken and pick out the meat to make two cups (Omit this step if using canned chicken).  Cook spaghetti in same chicken broth (If using canned chicken, just use water) until al dente. Do not overcook. When spaghetti is cooked and drained, combine noodles with cream of mushroom soup.








Next, add the  2 cups of cheddar cheese.








Mix in green pepper, onion, pimentos, season salt, and cayenne pepper. Easy on the cayenne pepper if you’re not a fan of spicy food.








Add the chicken and 2 cups of broth, stirring together well. Taste test to check the seasonings.

Place mixture in 9 x 13 baking dish and top with remaining cheddar cheese.








Bake at 350 degrees for 35-45 minutes until bubbly.


2 Comments (+add yours?)

  1. crizzle84
    Dec 16, 2011 @ 09:17:49

    This will definitely be made and eaten in the Whitney household!! Looks easy and yummy… and at least SPENCIE is a hotdish eater!! 😉 Love ya RyRy. And I totally remember that at the reception. 2 YEARS AGO!!!


  2. crizzle84
    Jan 11, 2012 @ 20:03:09

    Finally made this today, only a modified version! I did not have the pimentos, but I like the color they add in your pic. The bit of green pepper I had left in the fridge looked questionable, so into the trash it went. However, I did have a zucchini that needed to be used so I chopped and threw it in; oh yeah, and I know I have cream of mushroom somewhere but I was too lazy to search, so I used the cream of chicken I found. Anyway, got it on the table and Spencie said, “Looks good!!” and we dug in!! Yummers! So easy too!


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