Spaghetti is often paired with meatballs and covered in marinara sauce as an ideal comfort dish. But there’s much more to this pasta, and it can be enjoyed in many different ways. In this recipe for “Chicken Spaghetti” courtesy of Ree Drummond, who is known as the “The Pioneer Woman,” on Food Network, spaghetti is paired with several ingredients and baked into a tasty casserole that can easily accommodate a crowd.
Chicken Spaghetti
8 servings
2 cups cooked chicken
3 cups spaghetti, uncooked and broken into two-inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 finely diced onion
1 4-ounce jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon to 1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 cup additional grated sharp cheddar cheese
1. Cook one cut up fryer chicken 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 F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
