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Copycat Pioneer Woman Chicken Spaghetti

Updated June 14, 2018
Copycat Pioneer Woman Chicken Spaghetti
This image courtesy of AllFreeCopycatRecipes.com

This chicken casserole is creamy comfort food at its best. You do not need very many ingredients to make a delicious baked chicken and pasta casserole. This cheesy chicken and pasta casserole is sure to please picky eaters no matter their age. This Copycat Pioneer Woman Chicken Spaghetti is inspired by the chicken spaghetti that Ree Drummond makes for her family. The chicken and pasta are covered in mushroom and cheese sauce, and baked with chopped onions and pimentos. It has just the right amount of flavor, without being too bland or too spicy.
This is also a great dish to bring to a potluck or picnic. Serve this recipe with a side of fresh salad and hot garlic bread, and everyone will be ready and eager to dig in. 



Looking for dessert? Try this delicious Olive Garden Copycat Lemon Cream Cake.





 

Serves8

Ingredients

  • 1 1/2 pound pounds chicken (breasts, thighs or a combination of both)
  • 8 ounces spaghetti, broken into 3-inch pieces
  • 3 cups grated sharp cheddar cheese, divided
  • 2 cans cream of mushroom soup
  • 1/4 cup diced onion
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup canned pimento, drained (one 4-ounce jar)
  • 1/8 teaspoon smoked paprika

Instructions

  1. Preheat oven to 350 degrees F and spray a 3-quart bake dish with cooking spray.

  2. In a 4-quart saucepan, place the chicken and cover with 4 cups water. Over medium high heat, bring to a boil, lower the heat and simmer 20 minutes until chicken is cooked through. Remove chicken from the pan but leave the liquid in the pan.

  3. Return pan to high heat and bring to a boil, add pasta and cook 10 minutes until spaghetti is al dente. Drain and reserve the liquid.

  4. While pasta cooks, shred cooked chicken and measure out 2 cups meat; discard any skin and bones.

  5. In a large bowl, combine the chicken, drained pasta and 2 cups of the cheese, then stir in the soup, onion, bell pepper, pimento and paprika. Add 1 cup of the reserved cooking broth.

  6. Spoon into the bake dish and top with the remaining 1 cup cheese. Bake 45 minutes until cheese is melted and casserole is bubbly.

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This sounds easy tasty, but I'm not a fan of this 'craze', where you shred the meat....beef, pork chicken. Are these recipes geared toward people who have no teeth? Personally, I like something to sink my teeth into, so I dice the meat instead of shredding it. I do however, shred meat for my elderly dog, who has hardly any teeth left.

I just watched the Pioneer Woman make this recipe. I love how she said you couldn't make it without cream of mushroom soup. You really can't! It's delicious.

I love chicken and it is about the only meat I eat and I have to watch out for red sauces because I cannot eat some of them. I have never put my chicken in spaghetti. This looks so delicious and not to hard to make.I needed something different to do with my chicken and now I have found the perfect dish. Cheese and mushrooms and chicken and spaghetti sounds great and all the things my grand kids love. So anyone with me Looks great?

I was definitely a fan of this. My Achilles heel is a giant plate of all-you-can-eat spaghetti, so I was a bit hesitant about the lack of pasta sauce. But I loved the vegetables and creamy cheese sauce. I liked it enough to go back for seconds and thirds, so there's that!

It's easy to make a gluten free version of this dish too. I made it this past weekend using GF brown rice spaghetti noodles, and GF Progresso cream of mushroom soup. Instead of the 1/8 teaspoon of cayenne pepper, I added a couple hearty dashes of Tabasco sauce because I thought this dish could use more kick.

A yummy twist on spaghetti that kids will definitely love!

I'm not sure how I felt about this casserole. The flavors were good but the texture was not for me.

I liked that this was a new, unique way to cook spaghetti. I don't think I've ever had it without a tomato element, which took a bit of getting used to. I think this would make a great dish for a potluck.

It's an easy family dinner.

This was definitely a hearty, comforting dish. It was a bit too salty for my taste, but it'd make a good, easy family dinner.

This was perfect for an easy weeknight dinner. It was not spectacular, but it hits the spot.

I really enjoyed the combination of flavors!

A nice comfort food dish, but it maybe has too much cheese and not enough spices.

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