Marry Thompson This chicken spaghetti is a creamy baked casserole loaded with sharp cheddar, diced peppers, pimentos, and cream of mushroom soup. It feeds eight and takes about 1 hour and 15 minutes from start to finish. The pasta, chicken, and sauce bake together into one rich, bubbly dish.
Ree Drummond’s version, featured on The Pioneer Woman, stands out because she insists on dicing every add-in very small. That detail matters because smaller pieces distribute evenly through the pasta, so every forkful carries the same balance. Nobody gets a mouthful of plain noodle.
Cooking the spaghetti directly in the reserved chicken broth is the move that sets the flavor base. The pasta absorbs the broth’s collagen and salt as it boils, which seasons it from the inside out. Plain water would leave the noodles flat no matter how rich the sauce is.
Pioneer Woman Chicken Spaghetti Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings30
45
minutes494
kcalThis Pioneer Woman Chicken Spaghetti is a creamy, cheesy baked casserole that the whole family will ask for again.
Ingredients
- Chicken
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1 cut-up fryer chicken (to yield 2 cups cooked meat)
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2 cups reserved chicken broth from pot
- Pasta and Sauce
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3 cups spaghetti, uncooked and broken into two-inch pieces
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2 cans cream of mushroom soup
- Vegetables
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1/4 cup finely diced green pepper
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1/4 cup finely diced onion
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1 (4-oz.) jar diced pimentos, drained
- Cheese
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3 cups grated sharp cheddar cheese (2 cups for the mixture, 1 cup for topping)
- Seasoning
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1 tsp. Lawry’s Seasoned Salt
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1/8 tsp. to 1/4 tsp. cayenne pepper
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Salt and pepper, to taste
Directions
- Boil a cut-up fryer chicken in a pot of water until cooked through. Remove the chicken, pick out the meat to yield 2 cups, and reserve 2 cups of broth.
- Cook the broken spaghetti in the reserved chicken broth until al dente. Do not overcook.
- Combine the cooked spaghetti with the chicken, cream of mushroom soup, 2 cups of sharp cheddar, green pepper, onion, pimentos, chicken broth, Lawry’s Seasoned Salt, cayenne, salt, and pepper.
- Transfer the mixture to a casserole pan and top with the remaining 1 cup of sharp cheddar.
- Bake at 350°F for 45 minutes until bubbly. Cover with foil if the cheese on top starts to brown too quickly.
FAQs
Can you use rotisserie chicken instead of poaching your own?
Yes, rotisserie chicken works well and cuts the active prep time significantly. You lose the homemade broth, though, so substitute with store-bought low-sodium chicken broth for cooking the spaghetti. Pull meat from the breast and thighs to get a good mix of white and dark.
How do you reheat leftover chicken spaghetti without drying it out?
Splash a tablespoon of chicken broth over each portion before covering with foil and reheating at 325°F for about 15 minutes. The broth replaces moisture lost during storage, so the pasta stays soft rather than rubbery. Microwave works in a pinch, but the oven keeps the texture closer to fresh.
Can you swap the cream of mushroom soup for something else?
Cream of chicken soup is the closest substitute and keeps the richness intact. Cream of celery adds a lighter, slightly herbal flavor that pairs well with the sharp cheddar. Avoid tomato-based soups because the acidity clashes with the cheddar and can cause the sauce to separate during baking.
What sides pair well with this casserole?
A kale salad with apple cider vinaigrette cuts through the richness and adds texture the casserole lacks. Roasted broccoli or steamed green beans keep the plate from feeling too heavy. For another cheesy Drummond classic, try her chicken enchilada casserole on a different night.
Can you use a different pasta shape instead of spaghetti?
Penne or rotini catch the sauce in their ridges, which gives you a slightly different bite in every spoonful. Break any long pasta to roughly two-inch lengths so it mixes evenly with the diced vegetables. If you enjoy baked pasta dishes, Ree’s beef and mushroom Marzetti uses a similar oven method.