chicken spaghetti

March 14th, 2010

This is what I was craving when I walked off the plane from Barcelona. I have made it 4 times in the past few months. Its amazing and even better after its frozen.

The Pioneer Woman’s Chicken Spaghetti

It is a casserole.

I’m not normally down with the casserole but it is really really delicious.

Here is her recipe and my adaptations. I like to serve it with a salad because it needs the crunch.

Ingredients

• 2 cups Cooked Chicken: I use 2 large chicken breasts on the bone
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese: 1 cup was fine
• 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: just enough to make the mix the right consistency
• 1 teaspoon Lawry’s Seasoned Salt: wha? why? we don’t use this because I don’t know what it is
• 1/8 teaspoons (to 1/4 Teaspoon) Cayenne Pepper: or more, lots more
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese: or 1/2 it. enough to cover the top.

Preparation Instructions

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).

Entry Filed under: At the stove