Pioneer Woman Chicken Spaghetti
Comfort food meets classic Southern charm in this Pioneer Woman Chicken Spaghetti recipe, a hearty casserole packed with flavor and perfect for family dinners or potluck gatherings. Tender shredded chicken, al dente spaghetti, and a creamy sauce made from rich cream of mushroom soup, sautéed onions, and green bell peppers come together with a generous topping of melted cheddar cheese for a dish that's as comforting as it is satisfying. With a hint of optional cayenne for subtle spice and a golden bake in the oven, this cheesy chicken spaghetti is easy to make and guaranteed to please. Serve it warm for a crowd-pleasing meal that embodies the essence of home-cooked goodness.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 2 pounds Chicken breasts
- 2 cans (10.5 ounces each) Cream of mushroom soup
- 1 cup Diced green bell pepper
- 1 cup Diced onion
- 2 cups Chicken broth
- 2 cups Shredded cheddar cheese
- 0.25 teaspoons Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the spaghetti until it is al dente, following the package instructions. Drain and set aside.
In a separate large pot, add the chicken breasts and pour in enough water to cover them. Boil until the chicken is fully cooked, about 20 minutes. Remove the chicken from the pot, let it cool slightly, and shred it using two forks or your hands. Set aside.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
In a large mixing bowl, combine the cream of mushroom soup, chicken broth, sautéed onions and peppers, shredded cheddar cheese (reserving ½ cup for topping), salt, black pepper, and cayenne pepper (if using). Stir well.
Add the shredded chicken and cooked spaghetti to the bowl with the sauce mixture, and gently toss until everything is well coated and combined.
Transfer the mixture to the prepared 9x13-inch baking dish. Spread it out evenly and sprinkle the reserved cheddar cheese over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 7965 mg | 346% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 30.8 g | ||
| Protein | 378.9 g | 758% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2256 mg | 174% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
