Chicken Spaghetti

By á-26577

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
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Details

Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from thepioneerwoman.com

Preparation

Step 1

If you don't have 2 cups of chicken left over then cut up a fryer and put it on the stove to boil.

And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

To dice the onion finely, cut the onion in half from top to bottom, then lay each half on its side and make several vertical slices.

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Now dump the spaghetti pieces into the boiling chicken broth to cook.

Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!

If you have some left over, you can make a little chicken salad tomorrow. Or you can season it with taco seasoning and make chicken tacos or chicken quesadillas or chicken nachos! Or you can just eat it right now because you’re hungry. I won’t judge you.

Note: You can use any cut of chicken you like. I like the whole fryer because it gives you a mixture of dark and light meat, but if you’d like to do just breasts, that would work just fine! Also, if you have cooked chicken from another source (leftovers, etc), that’s fine too; just be sure to add a small amount of canned chicken broth to the water before you boil the spaghetti. (Not too much, though, or the dish will be too salty.)

Now, place the cooked spaghetti into a large mixing bowl.

Add the chicken…

Now add the diced green pepper, onion, and pimentos…

Now add 1 teaspoon Lawry’s Seasoned Salt…

And 1/8 to 1/4 teaspoon Cayenne Pepper, but only if you like a little spiciness in your food. I add Cayenne because I think it makes the dish a little more interesting, but it’s also good without it. 1/4 teaspoon is good for Marlboro Man, but a little spicy for the kids. 1/8 teaspoon is a good compromise. If you don’t have kids and you like to live dangerously, go ahead and up the quantity all you want.

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then

. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn’t have enough Chutzpa the first time around. Make sure it’s seasoned enough!

Place mixture into a casserole pan. Any shape will do.

And top with an additional 1 cup of grated sharp cheddar.

This really is one of the all-time greatest "make before" comfort foods. Our cowboys LOVE this dish. Marlboro Man loves this dish. My kids love this dish. Therefore,

Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

I L-O-V-E the new blog and the new look!!! Hey, when I make you some more recipe cards do you want me to use the girl from this header?

And I would oh so love permission to make a button for this blog that I can have on my recipe blog.

I even made it with the Fat Free soups and while I know the regular soups would make it even more creamier, it was soooo yummy using the fat free version.

I have to hide onions and peppers in the foods I make (wimps). Do you ever saute them first? Would that totally wreck it?

i think i’ll make it tomorrow night because i am already committed to a menu for tonight.

I made this last night for my sister and brother-in-law. I followed it step by step. Actually I had to keep running to my computer run to look at each picture to make sure I was doing right. Anyhoo, it came out VERY salty!! Any idea why? Do you think it was the chicken broth? My company still liked it though and took some home for leftovers. I’m going to try it again. If at first you don’t succeed . . . I did make the Best Chocolate Cake Ever which they orgasmed over (whoops, can I say that in this blog?) Thanks!

Rebecca, hmmm. You didn’t add salt to the cooking liquid, did you? Did you use the broth from cooking the chicken? Did you accidentally use a “tablespoon” instead of “teaspoon” of the Lawry’s?

Yummy! I embellished this a little bit. We don’t like green peppers in our house, so I omitted them. However, I did add a can of green chilies. That made this very yummy. I’ll be making this again. I was going to take the leftovers for my lunch at work tomorrow, but there aren’t any!

Made this last night. It was a hit!! Thank you!! Easy to make too.

PW: Come to think of it I think I did add a tablespoon of Lawry’s instead of a teaspoon. No wonder it was salty. I’ve got to get new glasses!!!

First time visit, but not the last. I’m loving your recipes and will make your Chicken Spaghetti this week. I post a recipe every Saturday. Come check out Jules’ Diner.

I’m back! Made this and it is d-lish. I cheated a bit as I used a whole roasted chicken and Swanson broth for the liquid, but it was fast and easy and very good. Thanks for the great recipe

LOVE IT!!!! Not only was this dish easy to make, my man LOVED it!!! It does make a ton! And I did freeze some of it! Thanks again for another GREAT meal!

i see this question has already been asked, but i don’t see an answer (unless i’m blind)… if you freeze the casserole, do you defrost before baking? do you bake from frozen? are the baking instructions any different once it’s been frozen?? this looks and sounds SO yummy i’m dying to make it!!

Oh my! Made this last night (sans gr pepper & pimento) and they LOVED it. Hubby said it tasted better than Stouffers! Can’t beat that. Thank you!!

This is delicious, but it does make a lot. Suggestion: Make it in two small casserole dishes, instead of one. Serve one, and put the clean, untouched other in the freezer for later serving. Works for me. Since my family is smaller now, I do this with all my large casserole recipes. (Since I’m older, the dishes aren’t so heavy, either.

I made this last night for supper, but added chopped jalapeno peppers to it for a little more “kick”. It was awesome!!!!!!!!!! And the leftovers for lunch today heated up really good.

I halved the recipe since it is just the two of us, with great results. Also, because I am pregnant in Texas in August I could not be bothered with even the slightest bit of extra effort so I used a rotisserie chicken and canned green chiles instead of the chopped bell pepper. I was very disappointed to realize I’d forgotten the onion but it didn’t seem to make a difference. A sprinkle of fresh sliced green onion on top really gave a nice freshness to the rich dish.

Hi Ree! I’m an Aussie living in the UK and I found your site while looking at food porn (oh baby!) the other night. I’ve been alternately chuckling at your wicked sense of humour and drooling at the delicious recipes. The photos are ace – they really make such a huge impact. They also make me incredibly hungry, but hey

Your site is wonderful and I’ll be returning often. Can’t wait to make this casserole, it looks delicious. I may not be able to get the seasoned salt over here, but I’m sure I can improvise.

All I can get to is some weird search site!! You are on my favorites list and I used the normal favorites button and then tried typing address myself….What’s happening? This page is the closest I’ve come to. Thanks a frantic lost reader.:)

Heather

Made this today for supper and it’s really good! I will sautee the onions a bit next time as they were a bit to crunchy for the gang still after cooking for 45 minutes. This makes A LOT! I did not add the cayenne pepper as my bunch don’t like heat, I do, but have to cook for the majority..lol. Had dinner rolls and a basic side salad paired with it. Nice Sunday or Take to a function casserole.

Here’s an easy ‘cheat’ for folks who don’t want the crunchy bits of veggies: dice them and put them in a bowl, cover, and microwave for about 2 minutes. The veggies steam in their own juice. Love this blog and the pictures and am inspired to go do some of my own! Thanks, Ree. Can’t wait for more.

I made this for my family last night (although I changed the recipe just a bit) and my whole family LOVED it!!! Even my extremely picky 3 year old ate all that was put on her plate! This never happens! Instead of the bell peppers, onions and pimentos I just added a can of Rotel tomatoes. I thought that would go over better than having lots of “green things” in it! And we called it “Cheesy Spaghetti” for our daughter, heaven forbid we emphasize the fact that there is real chicken in it! I also froze half of it since we have a small family and we are all looking forward to having it again! Thank you so much for sharing this recipe! It will definitely become a regular in our family.

Why isn’t this on your printable recipes? I make it often for company, by the way. All that cheese isn’t too good for hubby’s arteries, but I limit his intake.

Iam a new comer to this site and I love it.my friend referred me!! I made this tonight and although we havent eaten yet my belly is growling! I like another user didnt use bell peppers or pimentos instead I used diced tomoatoes and green chili! We put green chili in just about everything! I will tell ya what I think!! Thanks for the great recipes.I will make others from this site SOON!

I’ve made this recipe 3 times now. I’ve got a couple punks of my own, and we all love it! The last time I made it, I added about a half lb. of small shrimp- I kept them whole. This is one good butt- puckering spaghetti. Trying the lasagna tonight-looks as hiney satisfying as the rest.

i love your website! i tried the chicken spaghetti and loved it. i gave away half of the recipe, thinking that it was way too much for my family. when i served it that night, it was gone in seconds! i think this is such a great recipe.i am not a big green pepper fan so i think i will follow the suggestion from one of the posts and subsitute green chilis for the green peppers. i will also add more noodles. this is definately a great recipe to have on hand. it is a comfort meal and so easy to make. ( i used a rotissere chicken and frozen homemade stock) my son devoured the casserole! i cant wait to make your bacon wrapped jalepenos. i just know they will be delicious!

I wanted to tell you that I was kind of nervous to make this recipe, I don’t like pimentos and am one of those “have a few dishes that we like so I stick to them” kind of cook. I made it last week and my husband’s comment was “This is great! It is about time you came up with something different and GOOD.” ROFL. I wanted to hug him and hit him at the same time.

I found out about your website from another list-serve I am on today. Let’s just say I’ve been glued to it since the forenoon! This recipe is what’s going down at my house tonight – I’m Canadian and we had our Thanksgiving last weekend. I have just enough left over turkey to make this recipe. I have five children, one contractor (read very hungry) husband and who knows how many kid-friends dropping by on a Friday. They will love it, I know.

Wow – with the exception of some variation, this is a recipe that I grew up on!

The difference – the “sauce” is Velveeta cheese (instead of cheddar cheese) and the onions, peppers and pimiento are sauteed in butter, then the soup is added and lastly, the cheese and slowly cooked until all the cheese is melted. Then the chicken is added and all is poured over the pasta. I think the Velveeta cheese makes it much richer than the cheddar cheese does.

I love your site, Ree. I tried this recipe today, even though I couldn’t be bothered to go to the store for ingredients. I had to improvise a little with lowfat cream of mushroom soup and chicken breasts. I added some Olive Oil and some milk to compensate for the low-fatness. And I didn’t have any seasoned salt, so I used garlic salt. And I only had frozen peas and corn, so I used that. And I had colby jack and parmesan, so I used that.

I tried your lasagna recipie last night. I added a little extra salt, because DH and I love salt. I rounded the teaspoons instead of measuring them correctly. Wouldn’t you know, it turned out a bit too salty. We loved it though, DH ate seconds and then went and picked at the pan. I guess it doesn’t count if you don’t put it on your plate. Well, I won’t doubt you again about the salt. Your recipes are awesome, thanks for sharing them.

sub 2c of shredded “taco” cheese to mix in, 1 c of chedder to top.

I am not fond of green peppers or pimentos, however, I decided to make this recipe with all ingredients as listed.

Yes, I made it this afternoon. It is delicious!!! Here are a few change ups I made and will make next time. I’ll definitely chop the onions and green pepper tiny, tiny, tiny as my son detests onions and gr pepper if he can see them or pre-cook them before putting in the oven to bake. They are still pretty crunchy coming out of the oven. I found the dish to be a little salty so would use a low salt broth and/or the soups. It makes a very large casserole and tastes divine!

Ree, I discovered you today and have been back and forth all day to look at your great recipes and humorous comments. Your photos make it so easy to follow – a wonderful site for brand new cooks! I’m anxious to try the Chicken Spaghetti, brine a turkey, etc., etc. You are too good to keep as a secret so I am letting all my friends know about your blog. Thanks for all your efforts – what a talent you are.

I have a few problems here in England though, as I can’t find a few of your ingredients (I couldn’t find buttermilk ANYWHERE for the other recipes you had here) so I got a product called ‘Simply Shake, special blend season-all’ by Schwartz, in place of the seasoned salt… I have no idea if it’ll be similar or the same, but I just couldn’t find seasoned salt. Anywhere. And I came home coz I need a cup of tea and a sit down now! (It’s 10.13am here now and I’ve been out since 8am!)

I am going to try this with leftover ham tonight instead of chicken. I will add some grainy mustard or grey poupon, I think. I think it will turn out just as good as with chicken! I’ll let you know hot it turns out.

that’s great! I make version of this called chicken Madeline…

I made this tonight with leftover boiled ham. I halved the recipe and then added about 1 tbsp of grainy mustard and about 1 1/2 tsp of a spicy cranberry mustard. At first I worried that I added too much mustard because I could really smell it, but once baked, it turned out really creamy and delicious. The ham I used was leftovers from a smoked ham hock recipe my family loves. Two recipes from one … gotta love it!

Make 'em ahead of time and pop 'em in the freezer till you need 'em! Perfect for a houseful of teenagers.

Inspired by a trip to ABQ, these ridiculously easy enchiladas will make your skirt fly up in a major way.

Add a Pinch