Pioneer Woman Chicken Spaghetti Recipes

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CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

PIONEER WOMAN CHICKEN SPAGHETTI RECIPE - (3.9/5)



Pioneer Woman Chicken Spaghetti Recipe - (3.9/5) image

Provided by Pattywak

Number Of Ingredients 12

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
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 (4-ounce) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon to 1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese

Steps:

  • 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).

PIONEER WOMAN CHICKEN SPAGHETTI



Pioneer Woman Chicken Spaghetti image

Make and share this Pioneer Woman Chicken Spaghetti recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 cups cooked chicken
3 cups spaghetti, broken into two inch pieces
2 cups chicken broth (reserved from pot)
20 ounces cream of mushroom soup (2 cans)
2 cups grated sharp cheddar cheese, plus
1 cup grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1 (4 ounce) jar diced pimentos, drained
1 teaspoon Lawry's Seasoned Salt
1/8-1/4 teaspoon cayenne pepper
salt & pepper

Steps:

  • Cook 1 cut up fryer in water 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.).

Nutrition Facts : Calories 864.1, Fat 23.2, SaturatedFat 11.1, Cholesterol 70.7, Sodium 947.6, Carbohydrate 119.5, Fiber 5.3, Sugar 5, Protein 41.5

CHICKEN SPAGHETTI



Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

1 whole chicken, cut up, or 8 chicken thighs
1 pound thin spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 1/2 cups grated sharp Cheddar
1/4 cup finely diced green bell peppers
1/4 cup finely diced red bell peppers
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
  • Preheat the oven to 350 degrees F.
  • Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
  • Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)

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