Friday, April 1, 2011

Chicken Spaghetti Casserole

 Another casserole from The Pioneer Woman that we love! It is creamy, delicious and easy to prepare! Enjoy!

Chicken Spaghetti Casserole
adapted from The Pioneer Woman

3 cups uncooked spaghetti, break into 2 inch pieces
2 cups cooked chicken, shredded or cubed*
1 quart chicken broth (low sod), set 1 1/2 cups aside for later
1 green pepper, diced
1 jar pimentos diced
½ onion, diced
1 tsp. Lawry’s season salt
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sharp cheddar cheese, grated
1/4 tsp cayenne pepper *optional

*Pioneer Woman cooks her chicken by boiling a whole chicken in a pot and then pulling the meat off the bones and using that water for her noodles. I prefer to just cook my boneless, skinless chicken breasts, or tenderloins, in a little olive oil and season them with salt and pepper and use chicken broth to cook my noodles. It doesn't matter what method you prefer to use, just cook 2 cups of chicken and dice them up! :) 

Preheat oven to 350. Break spaghetti into 2 in. pieces until you have 3 cups! Cook spaghetti in half water/half chicken broth. Dice green pepper, onion and chicken while noodles are cooking. Drain noodles and pour into large bowl. Add the rest of the ingredients. Then pour 1 ½ c chicken broth into mixture. It should be creamy and smooth. Pour into a casserole dish and bake for 40 min.



I made this recipe a few weeks back and I enjoyed it too. Wonderful pic of this - especially since casseroles are so hard to take good pictures of, as I know from experience. :)

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