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pioneer woman chicken spaghetti

pioneer woman chicken spaghetti

pioneer woman chicken spaghetti

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The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.

Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC).  Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets.

Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. There are more chickens in the world than any other bird.  There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature.

Description of the meaning of the name Spaghettoni, thick spaghetti, big string spaghetti, Spaghetti, common tubular pasta, Pellizzoni string, semi-thick, semi-stringy spaghett

Chicken Spaghetti

There is a lot of “stuff” in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I’ll show you how to do just that. So let’s jump into Chicken SpaghettiLand, shall we? The water’s just fine.

Yields: 8 servings

Prep Time: 0 hours 30 mins

Cook Time: 0 hours 45 mins

Total Time: 1 hour 15 mins


2 c.

cooked chicken

3 c.

spaghetti, uncooked and broken into two-inch pieces


cans cream of mushroom soup

2 c.

grated sharp cheddar cheese

1/4 c.

finely diced green pepper

1/4 c.

finely diced onion


jar (4-ounce) diced pimentos, drained

2 c.

reserved chicken broth from pot

1 tsp.

Lawry’s Seasoned Salt

1/8 tsp.

(to 1/4 teaspoon) cayenne pepper

Salt and pepper, to taste

1 c.

additional grated sharp cheddar cheese

pioneer woman chicken spaghetti
pioneer woman chicken spaghetti


  1. Cook 1 cut up fryer and pick out the meat to make two cups.
  2. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
  3. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
  4. Preheat the oven to 350 degrees F.
  5. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  6.  Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  7.  Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  8. Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)



3 slices Bacon

2 Chicken breasts, large


1/4 cup Green pepper

1/4 cup Onion

1 4 oz jar Pimentos

Canned Goods

6 cups 1 1/2 boxes of chicken broth

1 can Cream of chicken soup

1 can Cream of mushroom soup

Pasta & Grains

1 16 oz box Spaghetti

Baking & Spices

1/8 tsp Cayenne pepper

1 Salt and pepper

1 tsp Seasoned salt


2 1/2 cups Cheddar cheese



I’m a lazier cook than Ree. She starts by cooking chicken to make her casserole. I tend to wait till I have leftover chicken available before making my version.

This chicken casserole is creamy comfort food at its best. You do not need very many ingredients to make a delicious baked chicken and pasta casserole. This cheesy chicken and pasta casserole is sure to please picky eaters no matter their age. This Copycat Pioneer Woman Chicken Spaghetti is inspired by the chicken spaghetti that Ree Drummond makes for her family. The chicken and pasta are covered in mushroom and cheese sauce, and baked with chopped onions and pimentos. It has just the right amount of flavor, without being too bland or too spicy.
This is also a great dish to bring to a potluck or picnic. Serve this recipe with a side of fresh salad and hot garlic bread, and everyone will be ready and eager to dig in



  • 1 1/2pound pounds chicken (breasts, thighs or a combination of both)
  • 8 ounces spaghetti, broken into 3-inch pieces
  • 3 cups grated sharp cheddar cheese, divided
  • 2 cans cream of mushroom soup
  • 1/4cup diced onion
  • 1/4cup finely diced green bell pepper
  • 1/4cup canned pimento, drained (one 4-ounce jar)
  • 1/8teaspoon smoked paprika


  1. Preheat oven to 350 degrees F and spray a 3-quart bake dish with cooking spray.
  2. In a 4-quart saucepan, place the chicken and cover with 4 cups water. Over medium high heat, bring to a boil, lower the heat and simmer 20 minutes until chicken is cooked through. Remove chicken from the pan but leave the liquid in the pan.
  3. Return pan to high heat and bring to a boil, add pasta and cook 10 minutes until spaghetti is al dente. Drain and reserve the liquid.
  4. While pasta cooks, shred cooked chicken and measure out 2 cups meat; discard any skin and bones.
  5. In a large bowl, combine the chicken, drained pasta and 2 cups of the cheese, then stir in the soup, onion, bell pepper, pimento and paprika. Add 1 cup of the reserved cooking broth.
  6. Spoon into the bake dish and top with the remaining 1 cup cheese. Bake 45 minutes until cheese is melted and casserole is bubbly.
pioneer woman chicken spaghetti
pioneer woman chicken spaghetti


  • Remove and discard all the goodies inside the chicken then put it in a stock pot. Fill the pot with enough water to cover the chicken, put on the lid, bring to a boil and continue to boil for 30 minutes.
  • When the chicken is cooked, remove it from the pot and allow it to cool a bit so you can handle it easily without burning yourself. Remove 2 cups of liquid from the pot and set it aside.
  • If you’re going to bake this dish right away, now is a good time to preheat your oven to 350 degrees. Bring the remaining chicken stock back up to a boil and add the spaghetti.
  • Boil it until it is al dente – it is important not to overcook it or you will end up with mushy pasta by the time the casserole is baked.
  • Now back to the chicken. Remove and throw away the skin, then start pulling off the meat. When the spaghetti is cooked, drain it and place it in a large bowl.
  • Add the cream of mushroom soup, 2 cups of cheese, green pepper, onion, pimentos, and Lawry’s seasoned salt. Mix until thoroughly combined and season with salt and pepper to taste.
  • Add enough of the set aside chicken stock to achieve your desired consistency. Place the mixture in a 9 x 13 casserole dish and top with the remaining 1 cup of cheese. At this point you can cover and freeze it for up to six months, cover and refrigerate up to two days, or bake it immediately for 45 minutes until bubbly

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of The Pioneer Woman’s Chicken Spaghetti

210 calories of Spaghetti, dry, (2 oz)

75 calories of Kraft Finely Shredded Sharp Cheddar Cheese, (0.17 cup)

44 calories of Cream of Mushroom Soup, (0.17 can (10.75 oz))

36 calories of Roasting Chicken, light meat, (0.17 cup, chopped or diced)

35 calories of Kraft Finely Shredded Sharp Cheddar Cheese, (0.08 cup)

two calories of Onions, raw, (0.04 cup, chopped)

2 calories of Pimentos, (0.04 cup)

two calories of Chicken Broth, (0.17 cup (8 fl oz))

2 calories of Green Peppers (bell peppers), (0.04 cup, chopped

pioneer woman chicken spaghetti
pioneer woman chicken spaghetti


The Pioneer Woman’s Chicken Spaghetti Recipe is the Perfect Weeknight Dinner

I’m always struggling to find new meals to make during the week for dinner. I love to cook, but there are some days when it’s the very last thing I want to do when I get home from work.

This recipe is easy to make and can be prepared a couple of days in advance (or months– see the note below the recipe!) so you can prepare it on Sunday (or whenever you have some free time), then throw it in the oven when you’re ready to eat it! That Pioneer Woman really knows what she’s doing

For a comforting, hearty, satisfying weeknight meal, look no further. This Pioneer Woman Chicken Spaghetti Copycat recipe has pasta, chicken, Cheddar cheese, and pimentos. The flavor in this chicken and pasta casserole is spectacular even though the recipe is so simple. This easy recipe for chicken makes an excellent dinner any night of the week. If you have leftover chicken in the fridge or pasta in the pantry, this is a great recipe to use up what you have. Kids and adults alike will love this chicken and pasta recipe because it is hot, cheesy, creamy, and has great texture from the bell peppers.


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