Again, I have another Pioneer Woman recipe that I reviewed and you’ve got to try it out: Chicken Spaghetti! Ree Drummond creates a really delicious and slightly Texan casserole that helps kick the doldrums of regular casseroles.
What You’ll Need:
Cooked Chicken -2 cups
Dry Spaghetti – 3 cups
Cream of Mushroom Soup – 2 cans
Sharp Cheddar Cheese – 2 cups
Diced Green Pepper – 1/4 cup
Diced Onion – 1/4 cup
Diced Pimentos, Drained – 1 jar 4 Oz
2 cups Reserved Chicken Broth from Pot
Lawry’s Seasoned Salt – 1 teaspoon
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
I used the preparation instructions in the recipe and they really were simple to follow.
The day before, I marinated the chicken by pouring a heaping amount of olive oil, soy sauce, and Duck Commander Phil Robertson’s Cajun Style Original Seasoning in a large zip lock bag and set it in the fridge over night. I baked the chicken at 425 degrees for 20 minutes instead of boiling the chicken as Ree Drummond suggests in her recipe. Marinating the chicken for my casserole required less seasoning.
I went ahead and used chicken broth from a box instead of regular water for the pasta. Unfortunately, I had forgotten to purchase the diced Pimentos, but the casserole still tasted great. That’s the beauty of casseroles…you’re putting so many ingredients in that no one notices if you’re missing one!
A little warning though, Cayenne Pepper is spicy! I used the 1/8 teaspoon of Cayenne Pepper and my husband loved it, but I had horrible heart burn. So, if you can’t handle spice only use 1/4 or less of the Cayenne Pepper.
This is a great meal to freeze or make ahead of time. It also creates great leftovers. What makes this casserole recipe unique from all the others is the use of different seasonings which add another layer of delight to this home cooked meal.
Written By: Little Kristy
Recipe By: Ree Drummond