Friday, November 6, 2009

Chicken Spaghetti

I have another Pioneer Woman recipe to share with you today. And it was delicious, even though my photo of it is terrible. I don't know how to take a pretty picture of something as wonderfully messy as a casserole. So you'll just have to trust me: It tastes a lot better than it looks. (Go look at Ree's pictures. Hers are much better.)

I adjusted the recipe based on our personal tastes, some of the comments on Ree's post, and my time restrictions, and I was really happy with how this turned out. It's nothing special or unique, really: just straight-up delicious home-cooking at its best. I made the full batch and froze half for a later meal, and we still had leftovers -- this makes enough to feed an army! Joe, Andrew and I all really liked this one!

Chicken Spaghetti
source: adapted from The Pioneer Woman Cooks!

1 16-ounce box spaghetti, broken into 2-inch pieces
1 cup chicken broth
2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
2 cans cream of mushroom soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1 4-ounce can green chilies, drained
1 small onion, finely diced
1 4-ounce can chopped pimientos, drained
1 teaspoon seasoning salt
Salt and pepper to taste

1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.

2. Bake at 350 degrees for 45 minutes or until bubbly.


Mrs. Ca said...

I have really, really been wanting to try this. I ordered her cookbook yesterday, so if it's in there it might have to be the first thing I make from the book. Everyone always raves about this so much.

Keri said...

This sounds fabulous and is now on my menu for next week:-)! Can't wait!!

Sonya said...

Oh YUM! I think I prefer this over baked spaghetti

Rebecca Turner said...

I've made this before from Ree's recipe and the only thing I'd recommend doing is to saute the onions first. They were too raw in the casserole we felt.

Anonymous said...

Turned out wonderful! Used rotisserie chicken and left out the pimentos. Also used topped with more cheese than suggested.

Anonymous said...

Your adapted recipe sounds just like the one my mother in law used to make and it was famous with all our neighbors, church friends and family. I love how it taste and making it without the Velveeta makes it less salty.

Anonymous said...

I made this on the eve of Christmas Eve, my Mom used to make
this when the gang was all home for Christmas. Brought back good
memories.I also sauteed the onions, that was a good suggestion, thank
you for posting this recipe, was easy and delicious!

Anonymous said...

I did everything except for did not have onions or pimentos I added 8 oz of Parmesan shredded Shaker cheese and extra cheddar cheese turned out great everyone wants it on the regular menu thank you for sharing

Unknown said...

This recipe is really good along with yeast rolls a favorite go to meal for the family.

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Anonymous said...

Does the cup of chicken broth get mixed in with everything or does it go into the pot with water to cook noodles?