Mohamed Shili Paula Deen Chicken Spaghetti is a classic Southern comfort dinner that feeds a crowd. This cheesy casserole uses shredded chicken and pimentos mixed with cream of mushroom soup for a rich, satisfying family meal.
Approach E: Paula Deen’s approach here is all about building layers of flavor by using the cooking liquid for the pasta. Most recipes just tell you to boil the spaghetti in plain water, but this version uses the broth from the chicken instead. It makes a massive difference because the noodles drink up that savory liquid while they’re still hot.
If you don’t use the broth, the whole dish ends up tasting a bit flat and dull. I’ve found that you need to be careful not to let the pasta get too soft before it even hits the oven. Since it’s going to sit in that creamy soup for forty-five minutes, it needs to have some bite left or you’ll end up with a tray of mush. This is the meal I bring to every potluck because it’s always the first thing people finish.
Paula Deen Chicken Spaghetti Ingredients
For the Chicken and Pasta:
- 1 whole fryer chicken, boiled and shredded to make 2 cups (450g)
- 3 cups (approx. 250g) spaghetti, uncooked and broken into 2-inch pieces
- 2 cups (475ml) reserved chicken broth from the pot
For the Sauce and Filling:
- 2 cans (10.5 oz each) cream of mushroom soup
- 3 cups (340g) sharp cheddar cheese, grated
- 1/4 cup (40g) green pepper, finely diced
- 1/4 cup (40g) onion, finely diced
- 1 jar (4 oz) diced pimentos, drained
- 1 tsp Lawry’s Seasoned Salt
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
How To Make Paula Deen Chicken Spaghetti
- 1. Cook the chicken: Place the whole chicken in a large pot of water and boil until the meat is fully cooked, which usually takes about 35 minutes. Lift the chicken out to cool, but keep the liquid in the pot because you’ll need it for the next few steps.
- 2. Prepare the meat: Pull the cooled chicken away from the bones and shred it into bite-sized pieces or dice it small. You need 2 cups of meat for the dish, and you can save any leftovers for a salad the next day.
- 3. Boil the spaghetti: Measure out 2 cups of the liquid you used for the chicken and set it aside, then cook the broken spaghetti pieces in the remaining broth until they’re firm. Drain the pasta once it’s just underdone.
The noodles will keep cooking once they’re in the oven with the soup. If they’re soft now, the finished casserole will lose its texture and become far too soft to enjoy.
- 4. Mix the filling: Combine the shredded chicken, the par-boiled spaghetti, mushroom soup, and 2 cups of the cheddar cheese in a large mixing bowl. Toss in the green peppers, onions, pimentos, seasoned salt, cayenne, and the 2 cups of broth you saved earlier.
- 5. Season the mix: Taste a tiny bit of the mixture and add extra salt or black pepper if you think it needs it. The seasoned salt already has a lot of punch, so don’t go overboard before you’ve tried it.
- 6. Assemble the dish: Grease a large casserole dish with butter or cooking spray and pour the spaghetti mixture inside. Use a spoon to push it into the corners so it’s level and sits flat.
- 7. Add the topping: Scatter the remaining 1 cup of grated cheddar cheese over the top in an even layer. Make sure the cheese goes all the way to the edges so every person gets a cheesy bite.
- 8. Bake the casserole: Put the dish into an oven set at 180°C (350°F) and bake uncovered for 45 minutes until the edges are bubbling. Check on it halfway through to make sure the cheese isn’t getting too dark.
If the top looks like it’s browning too fast, lay a piece of tin foil loosely over the dish. This lets the middle get hot without scorching the cheese on the surface.
Recipe Tips
- Block cheese is better: Buy a block of sharp cheddar and grate it yourself rather than using the bagged stuff. Pre-shredded cheese is coated in a powder that stops it from sticking, but it also prevents it from melting into a smooth sauce.
- Watch the pasta timing: Take the spaghetti out of the broth a minute or two before the package says it’s ready. It should have a distinct snap when you bite it because the oven time will finish it off.
- Dice the vegetables small: You want the onion and green pepper to be almost the same size as the pimentos. Since they go in raw, cutting them tiny ensures they soften properly and don’t stay crunchy in the middle of a soft dish.
- Keep the broth warm: When you add the reserved chicken liquid to the bowl, it helps if it’s still a bit warm. This makes the mushroom soup easier to stir so you don’t have to work as hard to get a smooth mixture.
- Let it rest briefly: Give the casserole about five or ten minutes on the counter before you start scooping it out. This allows the sauce to thicken slightly so it stays on the noodles instead of running to the bottom of the plate.
- Store leftover broth: If you have more chicken liquid than the recipe needs, freeze it in an airtight container or a freezer bag. It’s better than any store-bought stock for making soup or risotto later on.
What To Serve With Paula Deen Chicken Spaghetti
A simple green salad with a light vinaigrette or some steamed broccoli works well here. The casserole is quite heavy, so having something crisp and fresh on the plate helps balance the meal.
Garlic bread or warm dinner rolls are great for cleaning up the extra creamy sauce. You could also serve some roasted carrots if you want a bit of sweetness to go with the savory cheddar.
How To Store Paula Deen Chicken Spaghetti
- Fridge: Put any leftovers in a container with a tight lid and keep them in the fridge for up to 4 days. The pasta will continue to absorb the sauce as it sits, so it might be a little thicker the next day.
- Reheat: The oven is the best way to keep the cheese from getting oily, so heat it at 175°C (350°F) until hot. If you’re in a hurry, the microwave works fine, but the noodles might get a bit softer.
- Freeze: You can freeze this dish for up to 3 months if you wrap it tightly in plastic wrap and then foil. It’s best to freeze it before baking, then just thaw it in the fridge overnight before you put it in the oven.
Paula Deen Chicken Spaghetti Nutrition Facts
Per serving (1 of 8):
- Calories: 410 kcal
- Protein: 24g
- Fat: 26g
- Carbohydrates: 20g
- Sugar: 3g
- Sodium: 890mg
FAQs
Can I use a rotisserie chicken for Paula Deen Chicken Spaghetti?
Yes, you can use a store-bought rotisserie chicken to save time, but you’ll still need chicken broth for the recipe. If you go this route, buy a carton of high-quality stock to boil the pasta and mix into the sauce.
Why is my spaghetti casserole watery?
This usually happens if the pasta wasn’t drained well or if the vegetables released too much moisture. Make sure to drain your noodles thoroughly and stick to the 2 cups of broth measured out in the instructions.
Can I make Paula Deen Chicken Spaghetti ahead of time?
Yes, you can assemble the whole dish a day early and keep it covered in the fridge. When you’re ready to eat, just pop it in the oven, though you might need to add ten minutes to the bake time.
How do I stop the cheese from burning?
Keep a close eye on the oven during the last fifteen minutes of baking. If the top is golden but the middle isn’t bubbling yet, just cover the dish with a piece of foil to protect the cheese.
Can I use cream of chicken instead of mushroom in my Paula Deen Chicken Spaghetti?
Yes, you can swap the soups if you don’t like mushrooms. The flavor will be slightly different, but the texture and the way the dish holds together will stay exactly the same.
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Paula Deen Chicken Spaghetti
Description
Paula Deen’s Chicken Spaghetti is the ultimate Southern potluck classic. By boiling a whole chicken and using its rich, flavorful broth to cook the pasta and thin out the sauce, this casserole achieves a deep, savory homemade flavor. Tossed with a creamy mushroom base, bright pimentos, sharp cheddar cheese, and a kick of cayenne pepper, it is a bubbling, hearty comfort dish that easily feeds a crowd.
Ingredients
For the Chicken and Pasta:
For the Sauce and Filling:
Instructions
- Cook the chicken: Place the whole chicken in a large pot of water and boil until the meat is fully cooked, which usually takes about 35 minutes. Lift the chicken out to cool, but keep the liquid in the pot because you’ll need it for the next few steps.
- Prepare the meat: Pull the cooled chicken away from the bones and shred it into bite-sized pieces or dice it small. You need 2 cups of meat for the dish, and you can save any leftovers for a salad the next day.
- Boil the spaghetti: Measure out 2 cups of the liquid you used for the chicken and set it aside, then cook the broken spaghetti pieces in the remaining broth until they’re firm. Drain the pasta once it’s just underdone.
- Mix the filling: Combine the shredded chicken, the par-boiled spaghetti, mushroom soup, and 2 cups of the cheddar cheese in a large mixing bowl. Toss in the green peppers, onions, pimentos, seasoned salt, cayenne, and the 2 cups of broth you saved earlier.
- Season the mix: Taste a tiny bit of the mixture and add extra salt or black pepper if you think it needs it. The seasoned salt already has a lot of punch, so don’t go overboard before you’ve tried it.
- Assemble the dish: Grease a large casserole dish with butter or cooking spray and pour the spaghetti mixture inside. Use a spoon to push it into the corners so it’s level and sits flat.
- Add the topping: Scatter the remaining 1 cup of grated cheddar cheese over the top in an even layer. Make sure the cheese goes all the way to the edges so every person gets a cheesy bite.
- Bake the casserole: Put the dish into an oven set at 180°C (350°F) and bake uncovered for 45 minutes until the edges are bubbling. Check on it halfway through to make sure the cheese isn’t getting too dark.
The noodles will keep cooking once they’re in the oven with the soup. If they’re soft now, the finished casserole will lose its texture and become far too soft to enjoy.
If the top looks like it’s browning too fast, lay a piece of tin foil loosely over the dish. This lets the middle get hot without scorching the cheese on the surface.
Notes
-
Block cheese is better: Buy a block of sharp cheddar and grate it yourself rather than using the bagged stuff. Pre-shredded cheese is coated in a powder that stops it from sticking, but it also prevents it from melting into a smooth sauce.
Watch the pasta timing: Take the spaghetti out of the broth a minute or two before the package says it’s ready. It should have a distinct snap when you bite it because the oven time will finish it off.
Dice the vegetables small: You want the onion and green pepper to be almost the same size as the pimentos. Since they go in raw, cutting them tiny ensures they soften properly and don’t stay crunchy in the middle of a soft dish.
Keep the broth warm: When you add the reserved chicken liquid to the bowl, it helps if it’s still a bit warm. This makes the mushroom soup easier to stir so you don’t have to work as hard to get a smooth mixture.
Let it rest briefly: Give the casserole about five or ten minutes on the counter before you start scooping it out. This allows the sauce to thicken slightly so it stays on the noodles instead of running to the bottom of the plate.
Store leftover broth: If you have more chicken liquid than the recipe needs, freeze it in an airtight container or a freezer bag. It’s better than any store-bought stock for making soup or risotto later on.
