Skip to main content

Chicken Spaghetti

Sometimes I wonder what I get myself into.

Two weeks ago my mother-in-law was rushed to the emergency room with chest pains. Turns out it was a gallbladder attack and they removed it. She spend several days in the hospital. When she came home she told me about an event she was planning for her church. She and my father-in-law are chairmen for an older singles group that meets once every few months. This month they had decided to make Chicken Spaghetti.

I am a big fan of  The Pioneer Woman who first taught me about Chicken Spaghetti. I have made it a few times and everyone loves it. I had passed the recipe along to my MIL and when she told me about her church event, I volunteered to help her.

Then she tells me it is for 60 people!

I have never cooked for that many people at once. It was a little intimidating. But, I made a plan. Broke it down and knocked out three double batches in less than 2 hours!



So, for my dear friends who have never had this before...behold The Pioneer Woman's Chicken Spaghetti recipe:

1 cut-up chicken



1 lb thin spaghetti, broken into 2-inch, pieces


2 cans (10 3/4 oz each) cream of mushroom soup


2 1/2 cups shredded Cheddar Cheese


1 small onion, finely diced


1/4 cup finely diced green bell peppers


1 jar (4 oz) diced pimientos, drained


1 tsp seasoned salt (such as Lowery's)


Freshly ground black pepper to taste


1/8 to 1/4 teaspoon cayenne pepper, to taste




1. Heat oven to 350 degrees F. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.


2. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.


3. Remove 2 cups of broth from the pot and set aside. Bring the remaining broth back to boil and add the spaghetti. Cook until al dente. Drain it and set it aside.


4. With two forks (or your fingers) remove the chicken from the bone. Shred or cut it into bite-size chunks.


5. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded Cheddar. Then add the onion, green pepper, and pimiento. Add the seasoned salt, black pepper and cayenne pepper. Take it easy on the cayenne if you can't handle the heat. But if you can, it sure adds some interest to the final dish.


6. Add the chicken and broth. Stir together well, then taste to check the seasonings.


7. Pour the mixture into a large baking dish and top with the remaining 1/2 cup Cheddar. Bake for 35 to 45 minutes until bubbly.

 
This recipe feeds a large crowd. If you are making it for a family of four, you will have leftovers. 
 
Enjoy!

Comments

  1. Thanks! Sounds great

    ReplyDelete
  2. Pamela once again you amaze me. I'm gonna try this one...sounds so simple!

    ReplyDelete

Post a Comment

Popular posts from this blog

My Weekend Project: A PVC Camping Lamp Post and Flag Holder

I have seen a few of these around campsites and I knew I would like to have one. The only problem that I had is The Husband. He already thinks we drag too much stuff with us when we go camping and if I had told him my desire to have a PVC Camping Light Pole he would have shut it down quickly! So, that leaves a girl with only one choice: Figure out how to do it by herself. I did some internet searching and found a few road maps on RV forums. They seemed easy enough! I visited the local hardware store for the supplies: An exterior post lantern light 2 inch PVC pipe (I used 5 feet but had to purchase a 10 foot piece) A 3 inch toilet flange A 3 inch to 2 inch Reducer PVC Glue A 12 foot electric cord kit 2 - 3/4 inch PVC Caps I also used a few supplies we already had on hand: White Spray Paint 3 1/2 foot - 3/4 inch PVC Pipe Drill Bits (1 inch and 1/2 inch) Tent Stakes The first step was preparing the lantern light. I could only find black i

Tonsillectomy (Warning Photos!)

The Short Chic came down with a pretty nasty case of strep throat back in April. So, when The Boy started complaining about his throat hurting about 12 days later, I was pretty confident that he had inherited his sister's strep. Instead, The Boy was diagnosed with a peritonsillar abscess growing on his right tonsil.  We had to immediately see an ENT  Physician who took a needle and drained the abscess. He removed about 5.5 cc of puss from The Boys throat.and then told us that once you have a peritonsillar abscess you were high risk to keep getting them. The Boy's tonsils were now compromised and needed to be removed.  We were told to plan for a two week recovery so we worked a surgery into our summer plans. Between family vacations, summer sports, and the beginning of school The Boy had his second surgery. A tonsillectomy.  Pre-surgery prepping went well. It must be nice to be young and have healthy veins for an IV! The Boy had lots of pre-surgery visitors. My

Liver Cheese: A Family Tradition

Today is an anniversary date. One of those dates you wish you did not have to remember but there is no way you can forget.  Fifteen years ago today,two days after his birthday, my father died of lung cancer. He was a lifelong smoker and his cancer was aggressive. His battle was short. He fought for six short months after his diagnosis. He knew the chemo was not working and that his time was limited. When he came to this realization he became the best dad in the world.                                                In the days before my father's passing, my family shared some memorable moments. One of those moments centers around the deli meat: Liver Cheese.I would not be surprised if you have never heard of it, or even never tasted it. But I was raised on it as it was one of my Dad's favorite things.  What is it? Well, it is a German food that is actually called Leberkase. It is bacon, corned beef, pork, and onion that is ground together and baked. It comes with a