Pioneer Woman Chicken Spaghetti Bake

This easy Pioneer Woman Chicken Spaghetti Bake is a creamy and comforting dish that’s perfect for a quick weeknight meal. Made with simple ingredients like chicken, cheese, and spaghetti, it’s both nutritious and satisfying. Enjoy the cheesy goodness as it bakes to a bubbly perfection,your family will love every bite!

Ingredients Needed:

• 2 cups cooked chicken (shredded or diced)
• 3 cups uncooked spaghetti (broken into 2-inch pieces)
• 2 cans (10.5 ounces each) cream of mushroom soup
• 3 cups grated sharp cheddar cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 jar (4 ounces) diced pimentos (drained)
• 2 cups reserved chicken broth (from cooking the chicken)
• 1 teaspoon Lawry’s seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper (to taste)
• Salt and pepper (to taste)

How To Cook Chicken Spaghetti Bake:

1. Prepare the Chicken: Cook one cut-up fryer chicken in a pot until done. Remove the meat and shred it to make 2 cups of chicken.
2. Cook the Spaghetti: In the same pot with the chicken broth, cook the spaghetti until al dente. Be careful not to overcook it.
3. Combine Ingredients: In a large bowl, mix the cooked spaghetti, chicken, cream of mushroom soup, 2 cups of sharp cheddar cheese, green pepper, onion, pimentos, seasoned salt, cayenne pepper, and salt and pepper to taste.
4. Assemble the Casserole: Pour the mixture into a casserole pan. Top with the remaining 1 cup of sharp cheddar cheese.
5. To Bake: Preheat the oven to 350°F and Bake for 45 minutes, or until bubbly. If the cheese starts to brown too much, cover it with foil.

Recipe Tips

• Cook Chicken Well: Make sure your chicken is fully cooked before shredding. This gives the best taste and texture.
• Don’t Overcook Spaghetti: Cook the spaghetti just until it is firm in the chicken broth. This keeps it from getting mushy when baking.
• Choose Good Cheese: Use sharp cheddar cheese for the best taste. It makes the dish creamy and delicious.
• Change Up Ingredients: You can add your favorite veggies, like mushrooms or spinach, to make it healthier and tastier.
• Taste and Adjust Spices: Try your mixture before baking. Add more salt, pepper, or cayenne pepper if you want it spicier.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Chicken Spaghetti Bake cool until it is at room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: Place leftover Chicken Spaghetti Bake to a freezer-safe container. Label it and freeze for up to 6 months. When you want to use it, thaw it in the fridge overnight before heating it in the oven until it’s hot.
• Reheating: Reheat leftover Chicken Spaghetti Bake in the oven at 350°F for 10 minutes or microwave individual portions for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 494
• Total Fat: 24 g
• Saturated Fat: 11 g
• Cholesterol: 77 mg
• Sodium: 964 mg
• Potassium: Not specified
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Sugars: 3 g
• Protein: 28 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Creamy Chicken Spaghetti Casserole
• Pioneer Woman 3 Sauce Baked Spaghetti
• Pioneer Woman Chicken Tetrazzini
• Pioneer Woman Buffalo Chicken Meatballs
• Pioneer Woman Chicken Fried Steak Recipe

Pioneer Woman Chicken Spaghetti Bake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: C Chicken Spaghetti Bake

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:494 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman Chicken Spaghetti Bake is a creamy and comforting dish that’s perfect for a quick weeknight meal. Made with simple ingredients like chicken, cheese, and spaghetti, it’s both nutritious and satisfying. Enjoy the cheesy goodness as it bakes to a bubbly perfection—your family will love every bite!

Ingredients

• 2 cups cooked chicken (shredded or diced)
• 3 cups uncooked spaghetti (broken into 2-inch pieces)
• 2 cans (10.5 ounces each) cream of mushroom soup
• 3 cups grated sharp cheddar cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 jar (4 ounces) diced pimentos (drained)
• 2 cups reserved chicken broth (from cooking the chicken)
• 1 teaspoon Lawry’s seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper (to taste)
• Salt and pepper (to taste)

Instructions

1. Prepare the Chicken: Cook one cut-up fryer chicken in a pot until done. Remove the meat and shred it to make 2 cups of chicken.
   
2. Cook the Spaghetti: In the same pot with the chicken broth, cook the spaghetti until al dente. Be careful not to overcook it.
   
3. Combine Ingredients: In a large bowl, mix the cooked spaghetti, chicken, cream of mushroom soup, 2 cups of sharp cheddar cheese, green pepper, onion, pimentos, seasoned salt, cayenne pepper, and salt and pepper to taste.
   
4. Assemble the Casserole: Pour the mixture into a casserole pan. Top with the remaining 1 cup of sharp cheddar cheese.
5. To Bake: Preheat the oven to 350°F (175°C) and bake for 45 minutes, or until bubbly. If the cheese starts to brown too much, cover it with foil.

Notes

• Cook Chicken Well: Make sure your chicken is fully cooked before shredding. This gives the best taste and texture.
• Don’t Overcook Spaghetti: Cook the spaghetti just until it is firm in the chicken broth. This keeps it from getting mushy when baking.
• Choose Good Cheese: Use sharp cheddar cheese for the best taste. It makes the dish creamy and delicious.
• Change Up Ingredients: You can add your favorite veggies, like mushrooms or spinach, to make it healthier and tastier.
• Taste and Adjust Spices: Try your mixture before baking. Add more salt, pepper, or cayenne pepper if you want it spicier.

Keywords:Pioneer Woman Chicken Spaghetti Bake