Ree's Chicken Spaghetti
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|1||cut up fryer chicken|
|1 lb||thin spaghetti broken into 2 inch pieces|
|1 jar(s)||4 oz pimientos diced and drained|
|1/4 c||bell pepper diced|
|2 can(s)||cream mushroom soup|
|2 c||chedder cheese, grated|
|1 tsp||season salt|
|1/4 tsp||cayenne pepper|
|pepper to taste|
sperry, OK (pop. 1,206)
Member Since Oct 2010
This comes from my forvorite cookbook "the pioneer woman cooks" by Ree Drummond .... Oklahoma girl :) You can find more of her recipes here thepioneerwoman.com/cooking...
boil and debone chicken and cut to small pieces of meat.
Keep 2 cups of the chicken stock and set it aside
Use remaining chicken stock to boil the spaghetti al dente.
Drain the spaghetti and discard the liquid.
Place the cooked spaghetti in a large bowl. add the cream of mushroom soup and 2 cups of the cheddar cheese.
Add onion, green pepper, and pimiento. Add season salt, black pepper and cayenne pepper.
Then last add the chicken and the 2 cups of broth. Stir together well then taste to check seasonings.
Pour the mixture into large baking pan and top with remaining 1/2 cup of cheddar cheese
Bake for 35 to 45 minutes until bubbly.