Pioneer Woman Chicken Spaghetti Recipe
This recipe takes a familiar Italian ingredient—spaghetti—and transforms it into a Southern-style baked casserole. Loaded with chicken, vegetables, and a cheesy sauce, it’s baked until golden and slightly crisp on top. The Pioneer Woman’s version has become a classic because it balances convenience (using cream soups) with homestyle comfort.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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Cooked chicken (shredded or diced, about 3 cups)
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Spaghetti pasta (uncooked, 1 lb)
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Cream of mushroom soup (2 cans)
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Cream of chicken soup (1 can)
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Chicken broth (2 cups)
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Green bell pepper (1, chopped)
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Red bell pepper (1, chopped)
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Onion (1, chopped)
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Cheddar cheese (2 cups, grated)
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Seasonings: salt, black pepper, cayenne pepper (to taste)
Instructions
Boil spaghetti in salted water until al dente. Drain and set aside.
Shred cooked chicken (rotisserie chicken works great) and set aside.
In a skillet, cook chopped onions and peppers until softened.
In a large bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, seasonings, and half the cheddar cheese. Stir in the sautéed vegetables.
Add spaghetti and shredded chicken into the sauce mixture and stir until evenly coated.
Pour mixture into a greased 9×13-inch baking dish. Sprinkle remaining cheese on top.
Bake uncovered at 350°F (175°C) for 40 minutes, until hot and cheese is melted and golden.