Chicken Spaghetti

Jackie Cerolini


I got this recipe from the Pioneer Woman cookbook this is simple and delicious will warm you up on a cold day , serve with a green salad

★★★★★ 1 vote
30 Min
35 Min
Convection Oven


two can(s)
one can cream of mushroom
one whole onion chopped
one c
chicken broth
one lb
two c
cheddar cheese, shredded
1/2 c
bread crumbs, buttered
of cayenne pepper(or more if you like things spicy)
cut up whole chicken
green bell pepper
red bell bepper
2 Tbsp
real butter


1cook the whole chicken save the chicken broth, let cool put aside. After chicken has cooled shred. dice both bell peppers and the onion put in bowl mix in the cayenne pepper, this gives it a little kick if you like things that are spicy go ahead and add a little more . break up uncooked spaghetti in three's. cook the noodles in the chicken broth. after the spaghetti has been cooked add to bowl with the chopped vegetables mix one cup of the cheddar cheese to the bowl add the shredded chicken, then add 2 cans of cream
2of mushroom soup mix all together if you have any of the chicken broth left go ahead and add gradually, to the casserole mixture, if u didn't save the broth use a can of chicken broth .Melt 2 tbs of real butter and the bread crumbs and cook until brown . pour the mixture of the soup, spaghetti ,and vegetables and add to a greased 9x13 casserole dish top with the remaining cheddar cheese and the browned bread crumbs bake at 350 degrees for 35 minutes

About this Recipe

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy