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Friday, September 3, 2010

Pioneer Woman's Chicken Spaghetti

I have always heard WONDERFUL things about Pioneer Woman's recipes, but never actually tried to make any myself!  I found her chicken spaghetti a few nights ago and couldn't wait to try it!  It turned out GREAT!  And it was also fairly simple!

Here's the recipe so you can try it out yourself!

Pioneer Woman's Chicken Spaghetti 
(w/ Kati's additions & subtractions)


2 cups shredded or cubed chicken

3 cups of dry spaghetti, broken into 2 inch pieces

2 cans cream of mushroom (you could use one chicken, one mushroom)

3 cups shredded cheese (divided)

1/2 a bag of frozen peppers & onions

1 jar (4 oz.) died pimentos (drained)

2 cups reserved chicken broth from the pot

1 teaspoon seasoned salt

1/8-1/4 teaspoon cayenne pepper

salt & pepper to taste

Boil your chicken & cube or shred into AT LEAST 2 cups.  While you chicken is cooking, you can saute your onions & peppers if their still frozen.  Reserve 2 cups of broth for later use.  Cook broken up spaghetti in the same chicken broth until al dente.  Do NOT overcook.  When the spaghetti is done combine it with the remaining ingredients (chicken, 2 cans COM, 2 cups cheese, peppers & onions, pimentos, chicken broth, seasoned salt, cayenne pepper, salt & pepper) except for 1 cup cheese.

Stir mixture together & place in a casserole dish (any shape will work, I used 9x13) & sprinkle with remaining 1 cup of cheese.  Bake @ 350 for 45 minutes or until bubbly, cover & refrigerate up to two days, or cover & freeze for up to 6 months

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