Description
Pioneer Woman Chicken Spaghetti Casserole brings comfort straight from Texas kitchens with creamy, cheesy goodness. Hearty ingredients blend into a crowd-pleasing meal that draws you in with its irresistible warmth and nostalgic home-style charm.
Ingredients
Scale
Main Protein:
- 2 cups of chicken, cooked and shredded
Pasta and Base:
- 3 cups of spaghetti, broken into 2-inch pieces (regular or whole wheat)
- 2 cans (10.75 ounces / 305 grams each) of cream of mushroom soup
- 2 cups of chicken broth (reserved from cooking the chicken)
Cheese and Vegetables:
- 3 cups of sharp cheddar cheese, grated (2 cups mixed in, 1 cup for topping)
- ¼ cup of green pepper, finely diced
- ¼ cup of onion, finely diced
- 1 jar (4 ounces / 113 grams) diced pimentos, drained
Seasonings:
- 1 teaspoon of Lawry’s Seasoned Salt
- 1/8 to ¼ teaspoon of cayenne pepper
- Salt, to taste
- Black pepper, to taste
Instructions
- Poach the whole fryer chicken in a large pot, submerged in water. Bring to a rolling boil, then reduce heat to a gentle simmer. Cook for approximately 30 minutes until the chicken is thoroughly cooked through. Carefully remove the chicken and let it cool completely before meticulously shredding to yield 2 cups (approximately 480 grams) of tender meat. Strain and reserve 2 cups (473 milliliters) of the flavorful broth for subsequent cooking.
- Utilize the same pot with reserved chicken broth, bringing it to a vigorous boil. Add broken spaghetti pieces and cook until perfectly al dente, typically 8-10 minutes. Drain excess liquid if needed, returning pasta to the pot.
- Incorporate shredded chicken, cream of mushroom soup, 2 cups (226 grams) of grated cheddar cheese, finely diced green pepper, minced onion, drained pimentos, seasoned salt, cayenne pepper, kosher salt, and freshly ground black pepper. Thoroughly blend all ingredients, ensuring even distribution of flavors.
- Transfer the mixed chicken and spaghetti combination into a greased 9×13 inch (23×33 centimeters) casserole dish. Evenly distribute the remaining 1 cup (113 grams) of grated cheddar cheese across the top, creating a smooth, uniform layer.
- Preheat the oven to 350°F (175°C). Bake the casserole for 45 minutes until the top becomes golden and the edges start bubbling. If the cheese begins to brown too quickly, loosely cover with aluminum foil. For advanced meal preparation, the casserole can be refrigerated for up to 48 hours or frozen for 6 months. When freezing, ensure thorough thawing in the refrigerator overnight before reheating.
Notes
- Keep cheese fresh by grating it just before using for the most creamy and flavorful melt.
- Sprinkle spices carefully, tasting as you go to create a perfectly balanced flavor profile.
- Dice vegetables into tiny, uniform pieces to ensure even cooking and distribute flavors throughout the dish.
- Boil spaghetti precisely, stopping when it’s al dente to prevent mushiness during baking.
- Clean chicken thoroughly under cold water, cooking it completely to guarantee both safety and deliciousness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg