December 8, 2016

The Pioneer Woman's Chicken Spaghetti Casserole

The weather was in the 30s tonight and that hasn't happened here in Louisiana for a while! I figured what better way to celebrate winter coming than baking a warm casserole in my comfy home and staying the heck away from that freezing weather! This Chicken Spaghetti Casserole is a family favorite and a dish that is pretty popular here in the South. Y'all know we love our casseroles and this one is adapted from one of my favorite bloggers -The Pioneer Woman! It's easy to make since like most casseroles you just mix everything together in a bowl then pour in a casserole dish and bake! Serve during the holidays at church potlucks, Christmas parties, and family gatherings.

Ingredients:

Makes 8 servings

  • 2 large chicken breasts {or 4 small}
  • 16oz box of Spaghetti, uncooked {I used pot sized or you can break in half or thirds}
  • 1 can Cream Of Mushroom soup
  • 1 can Cream of Chicken soup
  • 2 1/2 cups Cheddar Cheese, shredded {divided}
  • 1/4 cup Green Pepper, diced
  • 1/4 cup Onion, diced
  • 1 4 oz jar Pimentos, diced and drained
  • 1 1/2 boxes of chicken broth {about 6 cups}, for poaching chicken
  • 1 teaspoon Seasoned Salt
  • 1/8 teaspoon Cayenne Pepper, optional
  • Salt And Pepper, to taste
  • 3 slices bacon, cooked and chopped for topping

Directions:

  1. Preheat the oven to 350 degrees.
  2. I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
  3. You can then cook the spaghetti in the same chicken broth until al dente. 
  4. Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
  5. Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
  6.  Stir in 1 cup of the reserved chicken cooking broth until smooth.
  7. Pour into a greased 9X13 casserole dish. 
  8. Sprinkle on remaining 1 cup of shredded cheese. 
  9. Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
  10. Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

Start by prepping and dicing all your veggies.
You need about 2 cups of cooked chicken. 
I like to poach my chicken in boiling chicken broth then shred or chop.
For the original recipe she used regular spaghetti and broke it into thirds before cooking.
I just saved that step and bought pot sized spaghetti and cooked until al dente in chicken broth.
Reserve 1 cup of chicken broth.
Add the chicken and spaghetti to a large bowl.
The original recipe uses 2 containers of cream of mushroom soup.
I switched it up a little and used one cream of mushroom and one cream of chicken soup.
Mix in soup, diced peppers, onions, pimentos, seasonings, and 1 1/2 cups of shredded cheese.
 Stir in 1 cup of the reserved chicken cooking broth until smooth.
Pour into a greased 9X13 casserole dish. 
Sprinkle on remaining 1 cup of shredded cheese. 
Bake at 3350 degrees for 45 minutes or until bubbly {cover with foil if it gets too brown}.
Sprinkle with chopped bacon.
Cut into servings and serve warm.
 Ashton was a fan {no surprise there} and even had seconds! 
There's nothing better than a warm and comforting casserole on a cold winter night!


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