Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
The Pioneer Woman's Chicken Spaghetti Casserole
Makes 8 servings
Ingredients
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
Instructions
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!
Notes
Adapted from http://thepioneerwoman.com/
For The Love Of Food Blog