Hamdi Saidani Pioneer Woman Chicken Spaghetti Casserole is made with chicken, spaghetti, mushroom soup, cheddar cheese, green peppers, onions, pimentos, chicken broth, and some spices. This delicious family dinner recipe takes about 1 hour and 15 minutes to make and serves 8 people.
Pioneer Woman Chicken Spaghetti Casserole Ingredients
- 2 cups of chicken, cooked and shredded
- 3 cups of spaghetti, broken into two-inch pieces (regular or whole wheat as preferred)
- 2 cans (each 10.75 oz) of cream of mushroom soup
- 2 cups of sharp cheddar cheese, grated
- 1/4 cup of green pepper, finely diced
- 1/4 cup of onion, finely diced
- 1 jar (4 ounces) diced pimentos, drained
- 2 cups of chicken broth (reserved from cooking the chicken)
- 1 teaspoon of Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon of cayenne pepper
- Salt and black pepper, to taste
- 1 cup of sharp cheddar cheese, grated (for topping)
How To Make Pioneer Woman Chicken Spaghetti Casserole
- Prepare the Chicken: In a large pot, cover a whole fryer chicken with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked about 30 minutes. Remove the chicken, allow to cool, then shred to yield two cups of cooked chicken. Reserve 2 cups of the broth for cooking the spaghetti.
- Cook the Spaghetti: In the same pot, bring the reserved chicken broth to a boil. Add the broken spaghetti pieces and cook until al dente. Do not overcook. Drain the spaghetti if necessary and return it to the pot.
- Combine Ingredients: To the cooked spaghetti, add the shredded chicken, cream of mushroom soup, 2 cups of grated cheddar cheese, diced green pepper, diced onion, drained pimentos, seasoned salt, cayenne pepper, and salt and black pepper to taste. Mix well to combine all ingredients.
- Prepare to Bake: Transfer the chicken and spaghetti mixture to a casserole dish. Evenly sprinkle the additional 1 cup of grated cheddar cheese over the top.
- Bake or Store: Preheat your oven to 350°F (175°C). Bake the casserole for 45 minutes, or until bubbly. If the cheese begins to overcook, cover the dish with foil. Alternatively, cover and refrigerate the casserole for up to two days, or freeze for up to six months. If frozen, thaw in the refrigerator overnight before baking.
Recipe Tips
- Clean and Boil the Chicken Right: Wash the chicken well with cold water before boiling. Make sure it’s cooked well to get tasty and safe chicken for your dish.
- Don’t Overcook the Spaghetti: Cook your spaghetti just until it’s firm, not soft. If it’s too soft, it will get mushy when baked.
- Chop Vegetables Very Small: Cut your green peppers and onions into tiny pieces. This helps them cook evenly and spread their taste all through the dish.
- Be Careful with Spices: Use seasoned salt, black pepper, and a little cayenne pepper for your dish. Always taste and check if you need more after mixing everything together.
- Use Fresh Cheese: If you can, grate your own cheese. It tastes better and melts more smoothly than the pre-packed cheese.
What To Serve With Chicken Spaghetti Casserole
Spaghetti Casserole goes great with garlic bread, a simple green salad, steamed veggies, and green beans cooked in a pan. You can also serve it with roasted carrots, corn on the cob, a salad with cucumber and tomato, and rolls with butter for a tasty and full meal.
How To Store Chicken Spaghetti Casserole
- In the Fridge: Let the casserole cool down completely. Then cover it with plastic wrap or put it in a container with a lid. It stays good in the fridge for 3 to 4 days.
- In the Freezer: To keep it longer, wrap it well with aluminum foil and put it in a freezer bag or container. It can stay frozen for up to 2 months. Thaw in the fridge overnight before you heat it up again.
How To Reheat Leftover Chicken Spaghetti Casserole
- In The Oven: Heat your oven to 350°F (175°C). Put the casserole in a dish suitable for the oven and cover it with foil. Heat it for 15-20 minutes until it’s hot throughout.
- In The Microwave: Take a serving of the casserole and put it in a microwave-safe dish. Cover it lightly with plastic wrap. Microwave on high for 2-3 minutes, stir in the middle of heating to warm it evenly.
- In The Air Fryer: Set the air fryer to 350°F (175°C). Place the casserole in a dish that fits in the air fryer. Heat for 5-10 minutes, check it now and then to make sure it doesn’t get too dry.
Pioneer Woman Chicken Spaghetti Casserole Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 494
- Total Fat: 24 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 77 mg
- Sodium: 964 mg
- Carbohydrates: 38 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 28 g
FAQs
Can I Use Different Pasta Instead Of Spaghetti?
Yes, you can use other types of pasta such as linguine, fettuccine, or even short pasta like penne. Just make sure to break them into appropriate lengths if needed.
What Can I Use Instead Of Mushroom Soup?
You can use cream of chicken or cream of celery soup instead. They give a creamy taste without mushrooms.
Can I Prepare This Casserole Ahead Of Time?
Yes, you can put everything together in the dish and keep it in the fridge for 2 days or freeze for 2 months. Bake it when you’re ready, just thaw it first if it’s frozen.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Chicken Rice Casserole
- Pioneer Woman Chicken Stuffing Casserole
- Pioneer Woman Chicken Enchilada Casserole
- Pioneer Woman Chicken Tortilla Casserole
Pioneer Woman Chicken Spaghetti Casserole
Description
Pioneer Woman Chicken Spaghetti Casserole is made with chicken, spaghetti, mushroom soup, cheddar cheese, green peppers, onions, pimentos, chicken broth, and some spices. This delicious family dinner recipe takes about 1 hour and 15 minutes to make and serves 8 people.
Ingredients
Instructions
- Prepare the Chicken: In a large pot, cover a whole fryer chicken with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked about 30 minutes. Remove the chicken, allow to cool, then shred to yield two cups of cooked chicken. Reserve 2 cups of the broth for cooking the spaghetti.
- Cook the Spaghetti: In the same pot, bring the reserved chicken broth to a boil. Add the broken spaghetti pieces and cook until al dente. Do not overcook. Drain the spaghetti if necessary and return it to the pot.
- Combine Ingredients: To the cooked spaghetti, add the shredded chicken, cream of mushroom soup, 2 cups of grated cheddar cheese, diced green pepper, diced onion, drained pimentos, seasoned salt, cayenne pepper, and salt and black pepper to taste. Mix well to combine all ingredients.
- Prepare to Bake: Transfer the chicken and spaghetti mixture to a casserole dish. Evenly sprinkle the additional 1 cup of grated cheddar cheese over the top.
- Bake or Store: Preheat your oven to 350°F (175°C). Bake the casserole for 45 minutes, or until bubbly. If the cheese begins to overcook, cover the dish with foil. Alternatively, cover and refrigerate the casserole for up to two days, or freeze for up to six months. If frozen, thaw in the refrigerator overnight before baking.
Notes
- Clean and Boil the Chicken Right: Wash the chicken well with cold water before boiling. Make sure it’s cooked well to get tasty and safe chicken for your dish.
- Don’t Overcook the Spaghetti: Cook your spaghetti just until it’s firm, not soft. If it’s too soft, it will get mushy when baked.
- Chop Vegetables Very Small: Cut your green peppers and onions into tiny pieces. This helps them cook evenly and spread their taste all through the dish.
- Be Careful with Spices: Use seasoned salt, black pepper, and a little cayenne pepper for your dish. Always taste and check if you need more after mixing everything together.
- Use Fresh Cheese: If you can, grate your own cheese. It tastes better and melts more smoothly than the pre-packed cheese.
Pioneer Woman Chicken Spaghetti Casserole, Ree Drummond Chicken Spaghetti Casserole
