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
Ingredients:
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!*
*This recipe also makes for a great freezer meal option!*
