I made chicken spaghetti last week and used the Pioneer Woman Recipe, and it was really good. It's similar to my mom and grandma's recipe. Here's the abbreviated version of the recipe. You can click on the link for the step-by-step version. I used one can cream of chicken and one can cream of mushroom instead of two cans of mushroom, I didn't use the bell pepper, I didn't use as much cheese as it calls for, and I used frozen chicken breast instead of deboning a chicken!
Picture from Pioneer Woman
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 cups Cooked Chicken
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces
■2 cans Cream Of Mushroom Soup
■2 cups Grated Sharp Cheddar Cheese
■¼ cups Finely Diced Green Pepper
■¼ cups Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained
■2 cups Reserved Chicken Broth From Pot
■1 teaspoon Lawry's Seasoned Salt
■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
■Salt And Pepper, to taste
■1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Dip measuring cup and remove two cups of chicken broth. Cook spaghetti in remaining chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except for additional 1 cup cheddar. Add in chicken broth starting with 1 cup. Stir, then add a little more. It probably won't take full 2 cups. It should be stirrable, but not soupy.
Place mixture in casserole pan and top with additonal 1 cup remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 35-45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
