Copycat Pioneer Woman Chicken Spaghetti
This chicken casserole is creamy comfort food at its best. You do not need very many ingredients to make a delicious baked chicken and pasta casserole. This cheesy chicken and pasta casserole is sure to please picky eaters no matter their age. This Copycat Pioneer Woman Chicken Spaghetti is inspired by the chicken spaghetti that Ree Drummond makes for her family. The chicken and pasta are covered in mushroom and cheese sauce, and baked with chopped onions and pimentos. It has just the right amount of flavor, without being too bland or too spicy.
This is also a great dish to bring to a potluck or picnic. Serve this recipe with a side of fresh salad and hot garlic bread, and everyone will be ready and eager to dig in.
Serves8
Ingredients
- 1 1/2 pound pounds chicken (breasts, thighs or a combination of both)
- 8 ounce spaghetti, broken into 3-inch pieces
- 3 cup grated sharp cheddar cheese, divided
- 2 can cream of mushroom soup
- 1/4 cup diced onion
- 1/4 cup finely diced green bell pepper
- 1/4 cup canned pimento, drained (one 4-ounce jar)
- 1/8 teaspoon smoked paprika
Instructions
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Preheat oven to 350 degrees F and spray a 3-quart bake dish with cooking spray.
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In a 4-quart saucepan, place the chicken and cover with 4 cups water. Over medium high heat, bring to a boil, lower the heat and simmer 20 minutes until chicken is cooked through. Remove chicken from the pan but leave the liquid in the pan.
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Return pan to high heat and bring to a boil, add pasta and cook 10 minutes until spaghetti is al dente. Drain and reserve the liquid.
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While pasta cooks, shred cooked chicken and measure out 2 cups meat; discard any skin and bones.
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In a large bowl, combine the chicken, drained pasta and 2 cups of the cheese, then stir in the soup, onion, bell pepper, pimento and paprika. Add 1 cup of the reserved cooking broth.
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Spoon into the bake dish and top with the remaining 1 cup cheese. Bake 45 minutes until cheese is melted and casserole is bubbly.