Pioneer Woman's Chicken Spaghetti Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 c cooked shredded chicken
2 cans cream of mushroom soup (I use cr of chicken)
2 1/2 cups grated sharp cheddar cheese
1/4 c finely diced green pepper
1/2 c finely diced onion
1 (4 oz) jar diced pimentos, drained
3 cups dry spaghetti, broken into 2" pieces (approx. 8 oz. dry)
1-2 cups chicken broth
1 tsp Lawry's Seasoned salt
1/8-1/4 cayenne pepper
salt & pepper to taste
|
|
Directions: |
Directions:Preheat oven to 350º. Cook spaghetti according to package directions to al dente and drain. Do not overcook.
Combine remaining ingredients EXCEPT the chicken broth in a large bowl, reserving 1/2 c cheese for topping. Fold in spaghetti. Stir in chicken broth starting with 1 cup initially and up to 2 cups. You want it to be stir-able, but not soupy. Place mixture into 9x13x2 casserole and top with remaining 1/2 c of cheddar cheese (sparingly). Cover & freeze up to 4 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. (if cheese on top starts to get too cooked, cover with foil) |
|
Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Freezes beautifully section of your cookbook for sure! I love to make a double batch of this one, putting one in a disposable foil pan - great to have on hand to take to a friend or loved one. Also great to make a double batch ahead and have ready to feed a crowd. Served with a big salad and crusty bread and you are all set. Kids love it, too!
|
|
This recipe for Pioneer Woman's Chicken Spaghetti is from