Friday, April 15, 2011

Chicken Spaghetti - Pioneer Woman

There's a great blog party over at Happier Than A Pig In Mud. The 15th of every month, you can link up a recipe from that month's celebrity chef.

This month's chef, The Pioneer Woman, is well known in the blogsphere. I have to be one of the only bloggers who, until just recently, had never made one of her recipes. When I first saw this recipe, over a year ago, on my friend Susan of Baking With Susan's blog, I bookmarked it. For a year, I've passed it over when searching for ideas for the weekly menu. After making it, I am so sorry I didn't try it sooner. It's delicious and the perfect comfort food. The pimentos and green pepper give this dish some zip. Try this one soon, you won't be sorry.



Pioneer Woman's Chicken Spaghetti

Ingredients

  • 2 cups Cooked Chicken (I used two boneless chicken breasts)
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup (I used 1 can mushroom and 1 can chicken)
  • 2 cups Grated Sharp Cheddar Cheese
  • ¼ cups Finely Diced Green Pepper
  • ¼ cups Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot (I used pasta water)
  • 1 teaspoon Lawry's Seasoned Salt
  • ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

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).

15 comments:

  1. This really sounds good Julie! I also like that you can freeze a portion to make later! I think this one would be called "cowgirl food" right:@) Thanks so much for playing along!

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  2. This looks very tasty. With all that cheese, you KNOW it's got to be good.

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  3. ummmm...I just KNOW this is good 'cause I've made it. :)))
    xo bj
    oops...word verification is on. :)

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  4. I'm with ya, Julie, I made my first PW recipe for the party and loved it, will have to try this one, too, it looks so good!

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  5. I am so glad that somebody made this one...I have looked at it and sadly, turned the page. I will be going back and trying it!

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  6. That is the kind of recipe I love to save, so thank you. Nothing beats a casserole full of goodness.
    Rita

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  7. This recipe looks so... good to me! :)

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  8. This does sound delicious! You've just made my stomach growl :)

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  9. Hi Julie, this recipe looks so good, and easy like most of Ree's recipes. I had never made one of her recipes before Lynn's party, but now I will be going to her book often! Linda

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  10. This is a fabulous recipe for feeding a bunch and knowing they will be full...lol...Great post.

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  11. Sounds really nice..will have to give that one a try x
    I have awarded you the Versatile Blogger Award, please stop by my blog to pick it up

    http://lifekidsandgenealogy.blogspot.com/2011/04/my-first-award.html

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  12. This does look good. You definitely aren't the first person to save a great recipe for too long. I always kick myself when I do that with a great recipe! I am saving this one =)

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  13. P-Dub's recipes never fail to please. Especially her pasta dishes! This looks absolutely delicious!

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  14. made last night. i used leftover bbq chickens we made the day before. It was yummy!! I cooked for about 25 mins on 300 convection. Will definitely make again.

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