Ree's Chicken Spaghetti

angie bryant


This comes from my forvorite cookbook "the pioneer woman cooks" by Ree Drummond .... Oklahoma girl :) You can find more of her recipes here


★★★★★ 3 votes

1 Hr
45 Min


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cut up fryer chicken
1 lb
thin spaghetti broken into 2 inch pieces
1 jar(s)
4 oz pimientos diced and drained
1 small
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

How to Make Ree's Chicken Spaghetti


  • 1boil and debone chicken and cut to small pieces of meat.
  • 2Keep 2 cups of the chicken stock and set it aside
  • 3Use remaining chicken stock to boil the spaghetti al dente.
  • 4Drain the spaghetti and discard the liquid.
  • 5Place the cooked spaghetti in a large bowl. add the cream of mushroom soup and 2 cups of the cheddar cheese.
  • 6Add onion, green pepper, and pimiento. Add season salt, black pepper and cayenne pepper.
  • 7Then last add the chicken and the 2 cups of broth. Stir together well then taste to check seasonings.
  • 8Pour the mixture into large baking pan and top with remaining 1/2 cup of cheddar cheese
  • 9Bake for 35 to 45 minutes until bubbly.

Printable Recipe Card

About Ree's Chicken Spaghetti

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy

Show 7 Comments & Reviews

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