Tuesday, November 08, 2011

Chicken Spaghetti

Fall is here.  The days are getting shorter and the nights are getting longer. A delicious meal of comfort food on a cold evening just really hits the spot!!

If you are on Pinterest then I am sure you have noticed all of the delicious recipes floating about.  Why is it that the recipes are the one's that I always seem to pin????  Pinning the recipes are easy, finding the time to make something you found on Pinterest is another story!  I was so proud of myself when I actually took the next step and committed myself to making a recipe I found on Pinterest!!!!  This one is particularly yummy since it originated from the famous Pioneer Woman!!!  Have y'all tried Chicken Spaghetti?  If not, you must!  Jeff really loved it and I did too! 

{What you Need}

2 Large Boneless Chicken Breasts or
1 Large Rotisserie Chicken cut into bite size pieces**
1 lb Thin Spaghetti
2 cans Cream of Mushroom Soup
Chopped Onion - To Taste
Green Pepper - To Taste
Pimentos - (I chose not to use in my recipe)
Sharp Cheddar Cheese - 2 cups
Salt and Pepper to taste
Lawry's Season Salt - To Taste
Cayenne Pepper - To Taste (I chose not to use in my recipe)
**Karen At Home Blog...Homemaking Made Simple Shortcut**

{How You Make It}

Defrost the boneless chicken breasts and cut them up into bite size pieces.  In a stove top skillet, cook your chicken (using a little butter or oil if you choose) until the chicken is cooked thoroughly.  While your chicken is cooking, boil your water and cook your pasta.  Do not over cook the spaghetti!  It will make your meal dish mushy.  While your chicken and spaghetti are cooking, you have a few minutes to chop up your green pepper and onion. 

In a large bowl, mix your chicken (rotisserie or cooked chicken), spaghetti, soup, green pepper, onion, pimentos and seasonings.  Add only 1 of the 2 cups of cheese.  Mix until thoroughly coated in soup.

Place mixture in a casserole dish.  Cover with remaining 1 cup of cheese.

At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Bake at 350 degrees for 35 to 45 minutes until hot & bubbly.  Enjoy!!!

Today I am linking up to the following parties!!!!

A Bowl Full of Lemons - One Project At A Time

Home Stories A to Z - Tutes and Tips Tuesday

Not Just a Housewife - Show Us What You Got


  1. Karen this sounds so good. I am loving all of the recipes on Pinterest too. Yum! :)

  2. This sounds really good & it's so different than the way we make chicken spaghetti. Thanks for sharing!

  3. That looks yummy! Thanks for giving us the recipe!

  4. This sounds delicious Karen! I'm going to try this, this week!


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