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January 8, 2015

My Recipe for Chicken Spaghetti

Ree Drummond (aka The Pioneer Woman), if you're out there, please know that I try to always do as you say. I trust you with my whole kitchen, but I have to admit something to you. While I know your chicken spaghetti is well-loved by so many, the recipe I like to use is just a tad different than yours. I hope we can still be friends. I hope you will still invite me to the lodge for lunch sometime. I keep checking my voicemail, and I still haven't heard from you. I'm starting to wonder if maybe you have the wrong number, so just shoot me a Facebook message, and we'll try to clear things up. Friends, in the meantime, let me know what you think of my chicken spaghetti recipe

My Recipe for Chicken Spaghetti
Chicken Spaghetti


1 Package of Spaghetti Noodles

2 Cups of Cubed Cooked Chicken 
*I usually use three large chicken breasts or six tenderloins - made in the crock pot ahead of time.

2 Cups (8 oz.) of Shredded Cheese
*I like to use Sharp Cheddar.

1 Can (10 3/4 oz.) of Condensed Cream of Chicken Soup

1 Cup of Milk

1 Tablespoon of Diced Pimentoes or a Couple of Spoonfuls of Diced Tomatoes (Optional)

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

Cook spaghetti according to package directions. 

Meanwhile - in a bowl - combine the chicken, one cup of the shredded cheese, soup, milk, pimentos (if you so desire), salt, and pepper. 

Drain spaghetti; add to the chicken mixture and toss to coat. 

If you want a little added creaminess, add a few heaping tablespoons of sour cream.

Transfer to a greased 13-by-9 inch baking dish. Sprinkle with the remaining cheese (plus maybe a little extra if you love cheese as much as we do!). Bake at 350 degrees for approximately 30 minutes. (I bake mine covered until the end - Then I kinda broil the top! Mmmm!)

If you're dying for a little more color or you'd simply like another added flavor, try sprinkling some fresh green onions on top of your serving! Delicious~
*This recipe also makes for a great freezer meal option!*