Mohamed Shili This delicious chicken spaghetti recipe, inspired by Paula Deen, is a creamy, comforting meal that’s perfect for busy weeknights or cozy family dinners. Quick to prepare and made with simple, everyday ingredients, it’s a flexible dish you can easily adapt. Topped with melty cheddar cheese, it’s a bubbling, hearty favorite everyone will love!
Recipe Ingredients:
- 2 c. cooked chicken
- 3 c. spaghetti, uncooked and broken into two-in. pieces
- 2 cans cream of mushroom soup
- 3 c. grated sharp cheddar cheese
- 1/4 c. finely diced green pepper
- 1/4 c. finely diced onion
- 1 (4-oz.) jar diced pimentos, drained
- 2 c. reserved chicken broth from pot
- 1 tsp. Lawry’s Seasoned Salt
- 1/8 tsp. to 1/4 tsp. cayenne pepper
- Salt and pepper, to taste
How To Make Chicken Spaghetti?
- Cook the Chicken: Boil a whole fryer chicken in water until fully cooked (about 30-40 minutes). Remove the chicken and reserve the broth for later use. Once the chicken has cooled, shred or dice the meat to make 450g / 2 cups.
- Cook the Spaghetti: In the reserved chicken broth, cook the spaghetti until just al dente, ensuring it does not overcook.
- Combine the Ingredients: In a large bowl, mix the cooked chicken, cooked spaghetti, cream of mushroom soup, 225g / 2 cups of grated cheddar cheese, green bell pepper, onion, pimentos, 475ml / 2 cups of reserved broth, seasoned salt, cayenne pepper, and a pinch of salt and pepper.
- Assemble the Casserole: Grease a casserole dish and pour in the mixture. Spread evenly and top with the remaining 115g / 1 cup of grated cheddar cheese.
- Bake : Preheat the oven to 180°C / 350°F and bake uncovered for 45 minutes until bubbly. If the cheese browns too much, cover with foil toward the end of baking.
Recipe Tips:
- Don’t Overcook the Spaghetti: Cook the spaghetti just until al dente, as it will continue to soften while baking. Overcooked spaghetti can make the dish mushy.
- Use Freshly Grated Cheese: Grating your own cheddar cheese melts better and gives the dish a creamier texture compared to pre-shredded cheese.
- Save Enough Chicken Broth: Make sure you reserve at least 2 cups of chicken broth for cooking the spaghetti and mixing the casserole. It’s key for the flavor and consistency.
- Dice Ingredients Finely: Chop the green peppers, onions, and pimentos into very small pieces so they blend into the dish smoothly and evenly.
- Cover While Baking if Needed: If the cheese on top starts to brown too quickly, cover the dish with foil for the remaining bake time to avoid burning.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken spaghetti cool to room temperature. Transfer it to an airtight container and refrigerate for up to 2 days. Reheat in the oven or microwave until hot and bubbly.
- Freeze: Allow the chicken spaghetti to cool completely before placing it in a freezer-safe container or wrapping it tightly in foil. Freeze for up to 6 months.
- Reheat: Transfer a portion of chicken spaghetti to a microwave-safe plate, cover loosely, and heat in 1-minute intervals, stirring between each, until hot.
Nutrition Facts
- Calories: 329
- Total Fat: 14g
- Saturated Fat: 6.9g
- Cholesterol: 88mg
- Sodium: 1,063mg
- Potassium: 530mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2.7g
- Sugars: 5.6g
- Protein: 26g
Check out More Recipes:
Paula Deen Chicken Spaghetti
Description
This delicious chicken spaghetti recipe, inspired by Paula Deen, is a creamy, comforting meal that’s perfect for busy weeknights or cozy family dinners. Quick to prepare and made with simple, everyday ingredients, it’s a flexible dish you can easily adapt. Topped with melty cheddar cheese, it’s a bubbling, hearty favorite everyone will love!
Ingredients
Instructions
- Cook the Chicken: Boil a whole fryer chicken in water until fully cooked (about 30-40 minutes). Remove the chicken and reserve the broth for later use. Once the chicken has cooled, shred or dice the meat to make 450g / 2 cups.
- Cook the Spaghetti: In the reserved chicken broth, cook the spaghetti until just al dente, ensuring it does not overcook.
- Combine the Ingredients: In a large bowl, mix the cooked chicken, cooked spaghetti, cream of mushroom soup, 225g / 2 cups of grated cheddar cheese, green bell pepper, onion, pimentos, 475ml / 2 cups of reserved broth, seasoned salt, cayenne pepper, and a pinch of salt and pepper.
- Assemble the Casserole: Grease a casserole dish and pour in the mixture. Spread evenly and top with the remaining 115g / 1 cup of grated cheddar cheese.
- Bake : Preheat the oven to 180°C / 350°F and bake uncovered for 45 minutes until bubbly. If the cheese browns too much, cover with foil toward the end of baking.
Notes
- Don’t Overcook the Spaghetti: Cook the spaghetti just until al dente, as it will continue to soften while baking. Overcooked spaghetti can make the dish mushy.
- Use Freshly Grated Cheese: Grating your own cheddar cheese melts better and gives the dish a creamier texture compared to pre-shredded cheese.
- Save Enough Chicken Broth: Make sure you reserve at least 2 cups of chicken broth for cooking the spaghetti and mixing the casserole. It’s key for the flavor and consistency.
- Dice Ingredients Finely: Chop the green peppers, onions, and pimentos into very small pieces so they blend into the dish smoothly and evenly.
- Cover While Baking if Needed: If the cheese on top starts to brown too quickly, cover the dish with foil for the remaining bake time to avoid burning.
Paula Deen Chicken Spaghetti
