Best Pioneer Woman Chicken Spaghetti Recipes

PIONEER WOMAN CHICKEN SPAGHETTI

Pioneer Woman Chicken Spaghetti image

Make and share this Pioneer Woman Chicken Spaghetti recipe from Food.com.

Provided by internetnut

Categories Lunch/Snacks

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cooked chicken
3 cups spaghetti, broken into two inch pieces
2 cups chicken broth (reserved from pot)
20 ounces cream of mushroom soup (2 cans)
2 cups grated sharp cheddar cheese, plus
1 cup grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1 (4 ounce) jar diced pimentos, drained
1 teaspoon Lawry's Seasoned Salt
1/8-1/4 teaspoon cayenne pepper
salt & pepper

Steps:

Cook 1 cut up fryer in water and pick out the meat to make two cups.
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. 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.).

Nutrition Facts : Calories 864.1, Fat 23.2, SaturatedFat 11.1, Cholesterol 70.7, Sodium 947.6, Carbohydrate 119.5, Fiber 5.3, Sugar 5, Protein 41.5

PIONEER WOMAN CHICKEN SPAGHETTI RECIPE - (3.9/5)

Pioneer Woman Chicken Spaghetti Recipe - (3.9/5) image

Provided by Pattywak

Number Of Ingredients 12

Ingredients

2 cups cooked chicken
3 cups dry spaghetti, 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 cup 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

Steps:

Cook 1 cut up fryer and pick out the meat to make two cups. 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. 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).

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