Ree’s Chicken Spaghetti

Ree Drummond’s Chicken Spaghetti recipe is a guaranteed hit for your family dinner table. Inspired by her own family’s love for this dish, it’s a comforting casserole that brings together the classic combination of spaghetti, creamy mushroom sauce, and tender chicken, offering a satisfying meal that feels like a warm embrace.

What makes this dish truly special is its clever marriage of flavors and textures. By cooking the spaghetti in the same flavorful liquid as the chicken, every strand becomes infused with rich, savory goodness. The addition of bell peppers adds a pop of color and freshness, enhancing the overall appeal of the dish.

One of the highlights of this recipe is the creamy Cheddar sauce that envelops each piece of chicken, creating a decadent coating that’s sure to tantalize your taste buds. With both light and dark meat chicken used, this casserole offers a delightful balance of flavors and textures, making it feel like you’re enjoying two delicious meals in one. So, get out you favorite Pasta Pot and get started!

Whether you’re seeking a comforting meal to lift your spirits after a long day or planning a cozy family dinner, Ree Drummond’s Chicken Spaghetti is the perfect choice. It’s a hearty and satisfying dish that’s easy to prepare, yet impressive enough to serve on any occasion. So gather your loved ones around the table and savor every comforting bite of this delightful casserole.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Ree’s Chicken Spaghetti

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• Author: Ree Drummond – The Pioneer Woman
• Prep Time: :30
• Cook Time: :45
• Total Time: 1:15
• Yield: 8 1x
• Category: Entree
• Method: Stove Top

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 1 whole raw chicken, cut into 8 pieces
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 1/2 cups shredded sharp Cheddar
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 teaspoon seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 350 degrees F.
2. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.
3. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.
4. Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
5. Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)