Friday, August 26, 2011

Dishing It Up With Christine

While visiting with a friend the other day she was telling me her granddaughter brought over a dish of chicken spaghetti for her to eat for dinner. Just the mention of that delicious dish got my taste buds to watering.  The very next day I went to the grocery store and bought all the ingredients. I got my recipe from The Pioneer Woman Cooks cookbook. As far as I'm concerned, this is the Holy Grail of cookbooks Oklahoma style. I'm a Sandra Lee kind of cook though, so I tweeked it just a little. (It's semi-homemade.)
                                          Chicken Spaghetti

1 cut -up fryer chicken (I buy a traditional rotisserie chicken at the deli)
1 pound thin spaghetti, broken into 2 inch pieces
2 cups chicken broth (since I use a rotisserie chicken I need this later)
One 4 oz. jar diced pimientos, drained
1 small onion (I use frozen chopped onions)
1/4 cup finely diced green bell pepper (frozen peppers)
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt
freshly ground pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Preheat oven to 350 degrees F.

Bring water to boil and add spaghetti. Cook to tender.

Drain spaghetti. Set aside.

Cut up rotisserie chicken into small chunks.

Place the cooked spaghetti in a bowl and add cream of mushroom soup and the 2 cups of cheddar cheese. Then add onion, green peppers, and pimiento. Add seasoned salt, black pepper, cayenne pepper. (Take it easy on the cayenne pepper.)

Finally, add the chicken and about 1 cup of broth. Stir together well and taste to check for seasoning.

Pour the mixture into a large baking dish and top the remaining cheddar cheese on top.  Bake for 35 to 45 minutes, until bubbly.

Serve with garlic bread and a green salad. Yum!!!!

If I'm serving a big crowd I fix it the night before and place it in the fridge until the next day.  That way I just have to warm it up and serve.



Oklahoma Granny said...

Chicken Spaghetti is one of our all-time favorite meals. While I've seen many recipes for the dish, yours is the first one I've come across to be exactly like mine. I wish I could remember who originally gave it to me.

Ina in Alaska said...


Jeff said...

That sounds and looks great! I'm going to try it soon. Thanks for sharing!

Mel said...

I have made this recipe a few times and my crew really likes it.

Gloria said...

My Mom needs to try this! Puppy kisses, Miss Mindy

Tammy Kauffman said...

You know my daughter and were talking about spaghetti last night and I was telling her about a chicken spaghetti meal I had at a church and this sounds just like it. Too funny!!

Miz Liz said...

Yummy!! :) Thanks for posting I'll have to try that

Sush said...

My husband is a chicken/spaghetti casserole freak! He is going to be so thrilled I have a new recipe for him to try! Thank you thank you thank you!


Vintage Christine said...

One of my fondest childhood memories is this same casserole made with potato chips instead of spaghetti. Because if anything is more fattening that pasta, it's potato chips! I always begged Mom to substitute cream of chicken soup for cream of mushroom, though, because I had to pick out every single disgusting shred of Campbell's Soup mushrooms before I could eat it. She said it wouldn't taste the same and wouldn't sub. We're on a low fat low cholesterol diet right now so sadly, this casserole is a huge no-no. Sigh.