The Pioneer Woman’s Chicken Spaghetti Recipe: Ring the Dinner Bell | Casseroles

The Pioneer Woman's Chicken Spaghetti Recipe: Ring the Dinner Bell

The Pioneer Woman (aka Ree Drummond), needs a file cabinet for all her amazing recipes, not a recipe box. That’s how many delicious recipes she has. From knock-you-naked brownies to eat-your-greens salad to chocolate sheet cake, we’ve shared some of her top recipes. Now, we’re sharing her chicken spaghetti casserole recipe with you.

Loaded with tender chicken, veggies and cheese, this is one pasta and chicken recipe your whole family will dig into. Serve with a salad or vegetable. And don’t forget the iced tea!

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 1/2 hours

Total Time: 1 hour and 45 minutes (approximately)

Servings: 8


  • 1 whole chicken, cut into 8 pieces
  • 1 pound (16 ounces) thin spaghetti, broken into 2-inch pieces
  • 2 1/2 cups shredded sharp cheddar (divided)
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 1 teaspoon seasoned salt
  • 1/8 – 1/4 teaspoon ground cayenne
  • 2 cans (10 3/4 ounces each) cream of mushroom soup
  • 1 medium onion, finely diced

Here’s how to make it: 

  1. Cook the chicken in boiling water until cooked through, about 30 to 45 minutes. Remove the chicken and 2 cups of the cooking liquid. When the chicken is cool enough to handle, remove the meat (you’ll need 2 generous cups).
  2. Cook the spaghetti until al dente. (Do not overcook.) Drain and return to pot. Add the chicken, mushroom soup, 1 1/2 cups of the cheese, green peppers, red peppers, onion, seasoned salt and cayenne. Season with salt and pepper. Stir in 1 cup of the reserved chicken broth, adding more if needed. 
  3. Pour the mixture into a 13×9-inch baking dish. Top with the remaining 1 cup of cheese. Bake in a preheated 350-degree F oven for about 45 minutes.

Photos: The Pioneer Woman

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