recipe share: PW's Chicken Spaghetti

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Hi everyone! I thought I'd change it up today and share a recipe...

I don't know if you know but another favorite hobby of mine is COOKING... and I also love to bake too. :) It's sometimes hard to find time to do it all - craft, cook, and bake, but you just have to do what you can and make it work.

I first heard about The Pioneer Woman a few years ago in 2007 or 2008, I think... I friend shared the link for The Best Chocolate Sheet Cake Ever and since then I've been hooked on her recipes, her photography, & her stories that she has to tell through her blog. I got her cookbook in 2009 when it was first released and since then I've been trying out recipes and am determined to make every single one in my lifetime. :)

A few months ago I tried out her recipe for Chicken Spaghetti and was not disappointed...

I think one of the things on my bucket list is to make every single thing in Pioneer Woman's Cookbook. Her recipes are fairly simple and definitely filling. I think I've made about 1/4 of the recipes she has in there... Although, I DO need to revisit the buttermilk biscuits - they did not come out right AT ALL. *lol* Anyway, I had the urge to pull out her book and try something new so I made her Chicken Spaghetti with the hopes that the kids would eat it. J loved it because it was made of noodles. M is in a picky phase right now and is BARELY eating meals lately because she grazes so much during the day. *sigh* I can't win.

Chicken Spaghetti (from the Pioneer Woman)

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 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
• 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).

---- The verdict: We loved it! I think it's something I'll make more often - although, it IS pretty time consuming boiling a whole chicken. Next time I might just boil a combo of chicken thighs and breasts - not sure yet. I didn't even use the whole chicken so I'm afraid the few parts I didn't use will go to waste. All in all, though, the dish was pretty tasty and comforting - definitely rich since I used cream of chicken instead of mushroom (It's what I had on hand)... I'll probably make it again in a month or two. :)

Comments

[Tracey]

YUM.....I love the sound of this, I'm going to give it a go. Thanks for sharing the recipe!

[Corinne]

I heart her! What I want to try next is her blueberry butter!!! Yum!!! She's coming out with a new cookbook too! Gotta try this! TFS!

[Amber]

Mmmmmm...my MIL has been raving about the Pioneer Woman! I really need to go check her out! I feel like I am in a dinner rut lately. Maybe this is what I need (and I definitely need a choc sheet cake right now too...mmmmm)!