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The Pioneer Woman's Chicken Spaghetti Casserole

Makes 8 servings


  • 2 large chicken breasts {or 4 small}
  • 16 oz 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


  • Preheat the oven to 350 degrees.
  • I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
  • You can then cook the spaghetti in the same chicken broth until al dente.
  • Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
  • Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, 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 for 45 minutes or until bubbly {cover with foil if it gets too brown}.
  • Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!


Adapted from http://thepioneerwoman.com/