Wednesday, April 24, 2013

My version of Chicken Spaghetti Inspired by the Pioneer Woman

Today I made a batch of this for a friend that wasn't feeling well and for my family. My family loves Chicken Spaghetti, even my picky toddler. : ) Here is my quick version for those that don't have time to boil a whole chicken fryer, but I have made the Pioneer Woman's version several times as well and it's really yummy too.

  • 2 Cooked large size Chicken Breast (can use 3 or 4 thin cut chicken breasts)
  •  Dry Spaghetti, Broken Into Two Inch Pieces
  • 1 Can of Cream of Mushroom Soup, 1 Can of Cream of Chicken Soup
  • 2 cups Grated Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper
  • 1/4 cup Finely Diced Onion
  • 14.5  oz can of Chicken Broth
  • Lawry's Seasoned Salt, Garlic Power, Onion Powder, Salt, Pepper
  • *Optional* 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • 1 cup Additional Cheddar Cheese to sprinkle on top

Preparation Instructions

Cook chicken breast and set aside. Cook spaghetti until al dente. Do not overcook, it will cook the rest of the way in the oven. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar.

Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 25-30 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Yummy Cheesy Goodness right out of the oven... 

To check out the Pioneer Woman's Recipe Here's a link:

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