Tonight I made Pioneer Woman's Chicken Spaghetti for dinner. All I can say is YUM! I'm loving her cookbook and can't wait to try everything in the book! This one's a keeper!Chicken Spaghetti
1 cup up fryer (I used chicken boneless, skinless chicken breasts)
1 lb. thin spaghetti, broken into 2-inch pieces
One 4-ounce jar diced pimentos, drained (I used diced red pepper)
1 small onion
1/4 cup finely diced green bell bepper
2 can cream of mushroom soup (I used 98% fat free)
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry's
Freshly ground black pepper, to taste
1/8 tsp cayenne pepper
1. Preheat the oven to 350 degrees.
2. Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 min.
3. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to coat.
4. Remove 2 cups of broth from the pot and set aside.
5. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.
6. Drain the spaghetti, discarding the cooking liquid. Set aside.
7. With two forks (or your fingers), remove the chicken from the bones. Shred or cut the meat into bite-size chunks.
8. Drain the pimientos.
9. Dice the onion and green pepper.
10. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the cheese.
11. Add the onion, green pepper, and pimientos. Add the seasoned salt, black pepper, and cayenne pepper.
12. Finally, add the chicken and broth.
13. Stir together well, then taste to check the seasonings.
14. Pour the mixture into a large baking dish and top with the remaining 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
1 cup up fryer (I used chicken boneless, skinless chicken breasts)
1 lb. thin spaghetti, broken into 2-inch pieces
One 4-ounce jar diced pimentos, drained (I used diced red pepper)
1 small onion
1/4 cup finely diced green bell bepper
2 can cream of mushroom soup (I used 98% fat free)
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry's
Freshly ground black pepper, to taste
1/8 tsp cayenne pepper
1. Preheat the oven to 350 degrees.
2. Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 min.
3. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to coat.
4. Remove 2 cups of broth from the pot and set aside.
5. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.
6. Drain the spaghetti, discarding the cooking liquid. Set aside.
7. With two forks (or your fingers), remove the chicken from the bones. Shred or cut the meat into bite-size chunks.
8. Drain the pimientos.
9. Dice the onion and green pepper.
10. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the cheese.
11. Add the onion, green pepper, and pimientos. Add the seasoned salt, black pepper, and cayenne pepper.
12. Finally, add the chicken and broth.
13. Stir together well, then taste to check the seasonings.
14. Pour the mixture into a large baking dish and top with the remaining 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
