Pioneer Woman Chicken Spaghetti Recipe
The Pioneer Woman Chicken Spaghetti Recipe is a true classic. It is creamy, cheesy, and very filling.
Ingredients
- 1 whole cooked chicken shredded.
- 1 pound thin spaghetti noodles.
- 2 cans cream of mushroom soup.
- 1 cup chicken broth.
- 1/4 cup finely chopped onion.
- 1/4 cup chopped green pepper.
- 2 cups shredded sharp cheddar cheese.
- 1 teaspoon seasoned salt.
- 1/2 teaspoon black pepper.
- 1/4 teaspoon cayenne pepper.
Instructions
Cook the Pasta
- Boil a large pot of water. Add the thin spaghetti noodles. Cook them until they are soft. Drain the water well.
Shred the Chicken
- Take your cooked chicken. Pull the meat off the bones. Shred it into small bite-sized pieces.
Mix the Sauce
- Get a large mixing bowl. Add the soup and chicken broth. Stir them until the mix is smooth.
Add the Veggies
- Put the onions and peppers in. These add a nice fresh crunch. Stir them into the soup mix.
Combine with Pasta
- Add the cooked spaghetti to the bowl. Add the shredded chicken too. Toss everything together very well.
Add the Cheese
- Put one cup of cheese in. Stir it so it spreads out. Save the rest for the top.
Fill the Dish
- Pour the mix into a baking dish. Spread it out so it is flat. It should look very creamy.
Top and Bake
- Sprinkle the remaining cheese on top. Bake at 350 degrees for 45 minutes. The top should be bubbly.
Notes
- Use a rotisserie chicken. It saves a lot of time.
- Break the spaghetti. Snap noodles in half before cooking.
- Don't overcook the pasta. It finishes cooking in the oven.
- Use sharp cheddar. It has the best melty flavor.
- Add extra broth. Do this if you like it saucy.
- Season the chicken well. Use salt and pepper for taste.
- Sauté the veggies. Cook onions first for softer texture.
- Make it ahead. You can freeze it before baking.
- Let it rest. Wait five minutes before serving.