Pioneer Woman Chicken Spaghetti: A Culinary Classic

Spaghetti was a staple in our house growing up, but not usually in the form you’d expect. My mom, never one to shy away from a creamy, cheesy casserole, had her own version of baked spaghetti that appeared regularly on our dinner table. I remember the anticipation as the aroma filled the kitchen, a comforting blend of chicken, cheese, and something uniquely savory. Every forkful was a warm hug, a taste of home that transported me back to simpler times. This Pioneer Woman Chicken Spaghetti, while not my mom’s exact recipe, evokes that same comforting feeling, a reminder of cozy family dinners and the magic of simple, delicious food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8-10
• Yield: 1 large casserole
• Dietary Type: Not Gluten-Free

Ingredients

• 2 cups cooked chicken, shredded or diced
• 3 cups spaghetti, broken into two-inch pieces
• 2 cups chicken broth (reserved from cooking the chicken)
• 20 ounces cream of mushroom soup (2 cans)
• 2 cups grated sharp cheddar cheese, plus 1 cup for topping
• ¼ cup finely diced green pepper
• ½ cup finely diced onion
• 1 (4 ounce) jar diced pimentos, drained
• 1 teaspoon Lawry’s Seasoned Salt
• ⅛ – ¼ teaspoon cayenne pepper (adjust to taste)
• Salt & pepper, to taste

Equipment Needed

• Large pot
• Colander
• Large bowl
• Casserole dish (9×13 inch recommended)
• Aluminum foil (optional)

Instructions

1. Begin by cooking a whole cut-up fryer (chicken) in a large pot of water until fully cooked. This will provide both the cooked chicken for the recipe and the chicken broth.
2. Remove the chicken from the pot and let it cool slightly. Reserve 2 cups of the chicken broth; you’ll need it later.
3. Once the chicken is cool enough to handle, pick the meat from the bones. Shred or dice the chicken until you have 2 cups worth. Set aside.
4. In the same pot (after removing the chicken), add the reserved chicken broth. Bring the chicken broth to a boil.
5. Add the spaghetti, broken into two-inch pieces, to the boiling chicken broth. Cook until the spaghetti is al dente. Be careful not to overcook it; it will continue to cook in the oven. Drain the spaghetti well.
6. In a large bowl, combine the cooked and drained spaghetti, cooked chicken, cream of mushroom soup, 2 cups of the grated sharp cheddar cheese, diced green pepper, diced onion, diced pimentos, Lawry’s Seasoned Salt, and cayenne pepper. Season with salt and pepper to taste.
7. Mix all the ingredients together thoroughly until well combined.
8. Pour the spaghetti mixture into a greased casserole dish.
9. Top the spaghetti evenly with the remaining 1 cup of grated sharp cheddar cheese.
10. At this point, you can either cover and freeze the casserole for up to six months, cover and refrigerate for up to two days, or bake it immediately.
11. To bake immediately: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
12. Bake the chicken spaghetti for 45 minutes, or until it is bubbly and the cheese is melted and golden brown.
13. If the cheese on top starts to get too browned before the casserole is heated through, cover the dish loosely with aluminum foil for the last 10-15 minutes of baking.
14. Let the chicken spaghetti cool for a few minutes before serving.

Expert Tips & Tricks

• Cooking the Chicken: To save time, you can use pre-cooked rotisserie chicken instead of cooking a whole fryer. You’ll still need to supplement the broth if you don’t have 2 cups. Using bone-in, skin-on chicken pieces (like thighs) to make your broth will give it a richer flavor.
• Preventing Dryness: Adding a splash of milk or cream to the spaghetti mixture before baking can help keep it moist.
• Flavor Boost: A dash of Worcestershire sauce or hot sauce can add depth and complexity to the flavor.
• Cheese Perfection: For a more browned and bubbly cheese topping, broil the casserole for the last 1-2 minutes, keeping a close watch to prevent burning.
• Spice Level: The cayenne pepper adds a subtle kick. Adjust the amount to your preference, or omit it entirely for a milder dish.

Serving & Storage Suggestions

Serve the Pioneer Woman Chicken Spaghetti hot, straight from the oven. A side salad with a light vinaigrette dressing complements the richness of the casserole. Garlic bread or crusty rolls are also excellent accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until heated through, or bake in a preheated oven at 350°F (175°C) until warmed. If the casserole seems dry after reheating, add a splash of chicken broth or milk to restore moisture.

For longer storage, freeze the baked casserole in individual portions. Thaw overnight in the refrigerator before reheating. Properly frozen, it will last for up to 2-3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432 kcal	22%
Total Fat	11.6 g	18%
Saturated Fat	5.55 g	28%
Cholesterol	35.35 mg	12%
Sodium	473.8 mg	20%
Total Carbohydrate	59.75 g	20%
Dietary Fiber	2.65 g	11%
Sugars	2.5 g	5%
Protein	20.75 g	41%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti and cream of mushroom soup to make this dish gluten-free. You may need to adjust the cooking time for the spaghetti.
• Vegetarian: Substitute the chicken with sautéed mushrooms, bell peppers, and zucchini. Use vegetable broth instead of chicken broth.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the spaghetti mixture for extra heat.
• Cheese Variety: Experiment with different cheeses, such as Monterey Jack, mozzarella, or Colby Jack, for a unique flavor profile.
• Creamy Soup Alternative: If you don’t have cream of mushroom soup, you can use cream of chicken or cream of celery soup instead. You can also make a homemade cream sauce using milk, butter, and flour.
• Vegetable Additions: Add other vegetables like chopped celery, carrots, or peas to the spaghetti mixture for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can assemble the casserole ahead of time, cover it, and refrigerate it for up to 2 days before baking. You can also freeze it for longer storage.

Q: Can I use a different type of pasta?
A: While spaghetti is traditional, you can use other types of pasta, such as egg noodles, rotini, or penne. Adjust the cooking time accordingly.

Q: How do I prevent the casserole from drying out?
A: Covering the casserole with foil during the last part of baking can help prevent the cheese from browning too quickly and the casserole from drying out. Adding a splash of milk or cream to the mixture can also help.

Q: Can I add other seasonings?
A: Absolutely! Feel free to add other seasonings to taste, such as garlic powder, onion powder, Italian seasoning, or smoked paprika.

Q: What if I don’t have pimentos?
A: If you don’t have pimentos, you can substitute them with chopped roasted red bell peppers for a similar flavor and color.

Final Thoughts

This Pioneer Woman Chicken Spaghetti is more than just a recipe; it’s a warm hug on a plate, a comforting classic that’s perfect for family dinners, potlucks, or any occasion where you need a crowd-pleasing dish. I encourage you to try this recipe and make it your own. Experiment with different variations, add your favorite seasonings, and share it with the people you love. Don’t be afraid to put your own personal touch on it and create memories that will last a lifetime. Happy cooking!