Chicken Spaghetti

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one[. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.]

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 whole raw chicken, cut into 8 pieces
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 2 1/2 cups shredded sharp Cheddar
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 1 teaspoon seasoned salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Two 10 3/4-ounce cans cream of mushroom soup
  • 1 medium onion, finely diced
  • Salt and freshly ground black pepper
Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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4.5 337
<span>Found this to be good, but it would have made a huge difference to saute the onions and bell peppers before throwing them in the mix.  The onions especially tasted raw after 45 minutes of baking.  Instead of boiling a whole chicken, I chopped up five chicken breasts into small pieces and sauteed them for a couple of minutes, and I should have added the onion and peppers to that.  Because I didn't have chicken broth as a result of the boiled chicken, I boiled the pasta in chicken broth, using the leftover of that for the mix.</span> item not reviewed by moderator and published
This is edible, but definitely not gourmet. If you want easy recipes and canned products, fine.  But it wasn't all that good. My husband liked it, though, but he doesn't know fresh from canned or anything else. <div>The best part of this recipe is I used a lot of water for the  chicken, took out 2 c and reserved, cooked the pasta (after adding salt) in the rest, and then used half a cup of each in the meal (after tasting for salt). The rest of the broth I put together and am refrigerating to take off the fat in the am, and then I'm going to use for the best soup broth ever!!!!</div> item not reviewed by moderator and published
Watched you show today and thought, gee, I have all the ingredients so why not give it a try.  Sweet peppers and onions were already diced and in the freezer and I only used one and a half of the fresh boneless, skinless chicken breasts I had on hand. That was plenty of chicken for the half recipe I made since there is just two of us and I used an 8x8 foil pan.  I didn't have any cream of mushroom soup, but I had cream of chicken and it worked perfectly.  Probably didn't use as much cayenne as you did because none if it came through.  Hubby, who is a picky eater, loved it.  He liked the spaghetti, but thought it would be good with noodles, too.  Heck, why not try rice?  Its a keeper and a copy of it will go in the little photo album in the motorhome where I keep recipes to make on the road. item not reviewed by moderator and published
This was just OK for me. Didn't blow my hair back with flavor like I was hoping it would. I thought it had too much bell pepper. I altered this a bit on the second try. I used mushroom, celery, onion, a small jalapeno pepper (about 2 Tbl spoons), and bell pepper.  Give this a try and see whatcha think. <div><div>1/2 a large bell pepper, 1 small jalapeno pepper finely chopped (optional) , 1/2 cup diced celery, 1 medium or large onion chopped, and a 1/2 cup of chopped mushrooms. I sauteed the onion, pepper's and celery in a 1/2 stick of butter for about four to five minutes. Then add the mushrooms and sprinkle with a pinch of salt and pepper. cook another minute or so. Then add the cooked veggies to 1 can rather than 2 cans of soup, then add the cooked chicken, and all of the cheese.( I used a half pound of sharp cheddar) after you add the cheese stir in the broth, (i filled the soup can with the broth and it was a perfect amount) I also added a tablespoon or 2 of cream cheese, then stir in salt and pepper to taste. I omitted the season salt. Stir in cooked spaghetti. then put into your casserole dish and sprinkle with a bit of dry, or fresh Parmesan cheese and bake. SO MUSH BETTER! My husband and I both agreed it was more flavorful and not so bell peppery.<br /></div></div> item not reviewed by moderator and published
Sorry, but this is another recipe that was merely OK for me. There's nothing really "wrong" with it, but it didn't taste like the flavors really came together. It was just mediocre. I don't see why you have to break spaghetti specifically; any short pasta would work in this dish, so use whatever you like. Cooking the pasta in the chicken broth did help flavor this dish, so that's a good take-away idea for other recipes. I'm not sure I'd bother to make this again.<br /> item not reviewed by moderator and published
Loved how easy it was to make and it was even better a few days later when I reheated it.  It is important to boil your chicken and not buy one already cooked, because the water that was used to boil the chicken is used to boil your pasta and that adds great flavor to this pasta.   item not reviewed by moderator and published
Very delicious! Recommend this recipe. item not reviewed by moderator and published
Just reviewedf all of the reviews. Those referring us to the PW website, do you realize she actually has 2 recipes containing spaghetti &amp; chicken?  One uses cream of mushroom soup and the other a white sauce with parmesan cheese. Please don't confuse us out here trying to decide if we want to make the recipe from the TV episode- now I'm just confused as to which one to make- they both sound good! Guess I'll have to try both!! item not reviewed by moderator and published
This recipe is decent and very forgiving.  If you are in a pinch for time, you can absolutely bake chicken breasts in the oven (season them first) or even use a rotisserie chicken from the store and use bouillon cubes for the broth, or even just use chicken stock. Sautéing the peppers and onions is essential, however.  You can also change up the kind of cheese you use.  I used jack cheese and it was great.  If you want to avoid the similarity to a typical "cream of mushroom soup" casserole, go with a jarred white Alfredo sauce.  Very good! item not reviewed by moderator and published
Very easy to make. Kind of taste like chicken enchiladas. I added some cumin and cilantro to give it a mexican flair. item not reviewed by moderator and published
Great recipe! A few tweaks make it easier/tastier/healthier: 1 pound boneless, skinless chicken, browned with olive oil, S&amp;P 2 cups chicken broth (granules work great) Any noodles will do--need 3 cups of broth if whole wheat 1 1/2 cups 4 cheese Mexican grated cheese is a delicious substitution for cheddar 1 small red bell pepper (family doesn't like gre) 1/2 cup sliced olives I substituted 1 tsp chili powder, since I couldn't find the cayenne. Agreed with other reviewiers: onion needs to be sautéed before mixing--can do at the end of the chicken breast Once all ingredients are mixed, this recipe is great as is! No need for more cheese--just heat and serve. All adults and kids loved it! item not reviewed by moderator and published
We made this last night..... it is very tasty and will make it again.... but I will cut the amount of peppers in half as I believe it dominates the flavor ... 1/2 the amount I believe would give a nice blend.... item not reviewed by moderator and published
This was amazing! A keeper for sure. I think the left overs are even better. item not reviewed by moderator and published
Eating this right now and it is Crazy Good. I do have to admit that I used the recipe from Ree's website after a reviewer said "she made her own white sauce" instead of using the canned "cream of mushroom soup one. I prefer to control my sodium intake so left out the "olives" from this recipe as well. It came out very rich and delicious. The dry white wine, and Parmesan makes a very tasty sauce addition. This is a keeper recipe. Thnx Ree! item not reviewed by moderator and published
Great Recipe! I made the following changes. First I made mine with chicken breasts instead of a whole chicken. I seasoned the chicken breasts with salt and pepper then baked it, then I pulled the chick apart. Second I used a whole green bell pepper instead of 1/4 of green and 1/4 red bell pepper because I wanted to use up a bell pepper I already had. It was a good recipe and I will definitely make it again. item not reviewed by moderator and published
A definite keeper! Even after a large portion my husband and I both wanted seconds. Thank you Ree! item not reviewed by moderator and published
Very delicious!!! I will definitely make this again. item not reviewed by moderator and published
As others have said, Ree's recipe is different. She makes her own white sauce. I did that also (with Parmesan cheese instead of cheddar) and sauteed the peppers, onions and mushrooms before adding them to the sauce. The white sauce with wine and butter makes all the difference in this dish. item not reviewed by moderator and published
This tastes like a typical mushroom soup casserole. That is to say, pretty tasty. But nothing extraordinary or especially delicious. Also, it does not look as appetizing as this photo. At least mine didn't. Tastes better than it looks, but I wouldn't make it for company. I agree with other commenters that it would be improved by sautéing the vegetables first. The peppers were still pretty raw even after the oven. item not reviewed by moderator and published
I cook this recipe over and over again! In fact I am cooking it tonight for friends. I use a rotisserie chicken and cook the noodles in water with chicken bouillon cubes to add richness. I also add a chopped jalapeno pepper and sliced black olives. I saute all the veggies prior to adding to the mixture. This is a no fail recipe! I follow the recipe exactly as it is shown but add a few more veggies. item not reviewed by moderator and published
This recipe has been changed by food network. Go to Ree's website to see the original recipe.So glad that I did not make this version! item not reviewed by moderator and published
I made this recipe today.This review has nothing against Ree. I enjoy her show and recipes! The great chefs at FN to the liberty to rewrite this, so I'll retort. If you make this as written, you will be very disappointed! I watched her video and due to a 30 minute show you can't specify every single thing. The major flaw is salt. You better salt your poaching liquid. That liquid is the base of the whole dish. You will not need a pound of spaghetti. Half a box at most. You also will not need 2 cans of soup. One is plenty. Watch the video and you will see that she only uses one can of soup and a spider basket of noodles. As written you will need two 9×13" dishes. I wouldn't invite company over. Nice job FN!! item not reviewed by moderator and published
Very easy, and tasty. If you know tuna noodle casserole, well this is the chicken version. :) item not reviewed by moderator and published
This is one of my son's favorites. He is very picky so that's saying a lot. Delicious! item not reviewed by moderator and published
So beautiful, so easy, so yummy. item not reviewed by moderator and published
It was awesome..If somebody's didn't taste good then they can't cook:-):-) item not reviewed by moderator and published
The video clarifies the misleading written recipe concerning which chicken broth you are cooking the raw spaghetti in. item not reviewed by moderator and published
This was fantastic- made with leftover cooked chicken from the freezer, I have always made a similar recipe w broccoli and fettuccini but this is so much more tasty I think bc of the chic broth and not milk -another hit w my family item not reviewed by moderator and published
My Family Loved this!! Nice addition to our comfort foods!! :) item not reviewed by moderator and published
Sorry Ree, but this is the worst recipie that I have tried from the food network. To be honest, it tastes a lot like vomit. Sorry item not reviewed by moderator and published
How do you say YUM! Say it again and always get the same results.Loved this dish,dont have any doubts about deciding whether or not to cook this your family will fall in love with it.I only changed 1 thing and that was I used whole grain pasta instead of regular because we dont eat white pasta,health thing,but there is no compromise to the dish by doing so and I put garlic in there because i live and breathe the stuff.Pioneer woman knows her stuff! item not reviewed by moderator and published
A very good recipe, a little time consuming with the chicken so I might use a rotisserie next time. But I used the bones to make a nice chicken stock since I had everything ready to go. Or I would season the chicken a bit more. Very tasty Ree! item not reviewed by moderator and published
We really liked this recipe. My changes were minor. I halved it and it fit perfectly in an 8X8 casserole - still was 2 meals for DH and me. Used 5 boneless/skinless thighs and, instead of plain water, simmered them in a pint of my homemade stock with water to cover and one Knorrs chicken stock cube. Used this for the add to casserole and to boil the pasta. When I don't have my stock, I use two Knorrs cubes. Between the Knorrs and mushroom soup, watch adding more salt. item not reviewed by moderator and published
Sounds good, but very bland, has great possibilities with addition of herbs and spices to the poaching water, adjustment of salt amounts, and I believe I'd saute the peppers and onions in garlic infused olive oil. item not reviewed by moderator and published
Does anyone know if you can freeze this? item not reviewed by moderator and published
This casserole was a winner with everyone in my family! It was delicious! Reminds me a lot of my Mom's chicken tetrazzini she made when I was growing up only without the pimentos. Loved the peppers in it. I made it exactly according to the recipe and it turned out perfect. Was very moist. Worth all the effort and time as it made plenty of left overs for the next day. From one mom to another, Thanks Ree! item not reviewed by moderator and published
My family loved this. I used all breast meat from rotisserie chickens and it was pretty fast and easy to prep. Made alot which was great with 5 kids. I will make again!! item not reviewed by moderator and published
Really good! A little time consuming but the leftovers will last for a good part of the week. item not reviewed by moderator and published
Followed the recipe exactly - tasted okay, but not something the family raved over. Easy pantry meal - so will keep, but not add into the dinner "rotation". item not reviewed by moderator and published
Fantastic!!!!!!! item not reviewed by moderator and published
My family loved this dish! I used jarred Alfredo sauce instead of cream of mushroom. It was gone in one day! item not reviewed by moderator and published
This recipe was good! I used a rotisserie chicken, roasted red bell peppers(no green) I don't care for their taste and I cooked the onion prior mixing w/spaghetti. I added pasta water to the mix little by little until the right texture and salt/pepper to taste. Everything else, I kept the same! And it was a winner in my family. Will be doing it again:) item not reviewed by moderator and published
Too salty and soupy. I think the proportions are incorrect item not reviewed by moderator and published
Not so great. I substituted venison for the chicken, apple juice for the broth and biscuits instead of noodles. Didn't like it much. Lol...why do people rate recipes they've made drastic changes in?? item not reviewed by moderator and published
Looks amazing!!!!!:) item not reviewed by moderator and published
This is my go to meal for new moms-not too spicy, lots of comfort and it makes enough for 2 large 4 serving sized meals. It freezes well too! item not reviewed by moderator and published
Just made this but substituted cubed tofu for the chicken and added a bit of poultry seasoning and turmeric to a vegetarian chicken broth plus one small pat of butter and some pepper. Simmered the tofu in the broth and substituted cream of asparagus for the cream of mushroom. This is so good!!!!! Everything else is same from recipe. Thanks!!! item not reviewed by moderator and published
Oh, you better make twice the servings!! I made 4 servings the first time and my husband and I snarfed it all in one sitting - plus garlic bread...OINK! item not reviewed by moderator and published
to make the chicken broth I added carrots, celery, yellow onion, crushed garlic, rosemary, parsley, salt, pepper, and oregano and cooked it for 45 minutes the rest i follow her recipe and O-M-G! this has been the most flavorful and tasteful recipe i have eaten. Loved it! will add this recipe to my book! item not reviewed by moderator and published
My family loves this recipe! I make it and freeze it in gallon size bags. I split one recipe between two bags. I take a bag out the night before and thaw in the fridge. When I get home for work, I put it into an 8" square baking dish and top with a little chesse and bake! item not reviewed by moderator and published
It was delicious!! Our picky 7 year old that is known to make vomiting noises at the table at most everything, ate 2 man sized helpings and didn't speak at all! Unfortunately, it lured my 2 daughters to break their juice cleanse too - the smell alone did them in!! I like spicy, so I just chop serrano and serve on the side. Will make it again! item not reviewed by moderator and published
Really loved this recipe, super easy and tasty great comfort food. Next time I will probably sautee the vegetables but other than that perfect!!!! item not reviewed by moderator and published
So easy and so yummy. The whole family gobbled it up. I love how much chicken there is in this. Keeps you nice and full. item not reviewed by moderator and published
Changes I made.....I used fettuccine (that is what I had in the pantry), didn't use green bell pepper, and I added some diced green New Mexico chiles. FABULOUS!! item not reviewed by moderator and published
This is the best chicken spaghetti I've ever served. I found it in the newest Pioneer Woman cookbook, and have been making it for everyone. It is always a hit! item not reviewed by moderator and published
When a new mom or someone needs a meal taken to them, this is my go-to meal. Everyone loves it! item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
I cheated and used rotisserie chicken breast, but absolutely loved this dish! Definitely a comfort casserole your whole family will love! item not reviewed by moderator and published
My first chicken spaghetti recipe and it is certainly a keeper. My family requests this dish almost once a week now. What can I say, this is a real winner!! Thanks Ree. Love your show and your blog. Please keep the good recipes coming. item not reviewed by moderator and published
One my favorite 'moms' in the whole world made this for my family on the occasion of Teacher Appreciation Week. She pared it with bacon wrapped asparagus and peach cobbler for dessert! How lucky am I? Trust me....it's really good! Thanks, Ivy! item not reviewed by moderator and published
My husband and my 16 month old grandson loved it! And both are sorta picky. Didnt change a thing except using all chicken breasts that I slow cooked in chicken stock. (I always do my chicken this way for chicken recipes, I love the added flavor, and the tenderness of the chicken. Plus then I have excellent broth) Otherwise didn't change a thing and it was perfect for us! Especially for leftovers, and usually dishes like this are even better the next day so can't wait to eat it again tonight! Made with Ree's Garlic Cheese Bread, (another amazing easy recipe!) My husband calls it my "amazing garlic bread :) Read other reviews, but had no problems with it being goopy, nor were my vegetables too crunchy. I chopped them very fine as the recipe calls for. Delish!! item not reviewed by moderator and published
This is one of my favorite "go to" recipes for work or family. I spice it up with jalapenos, and put a crunchy top on it. Serve it with a Caesar Salad..and you have a great meal. item not reviewed by moderator and published
I made it and it was delicious and will definitely make it again! item not reviewed by moderator and published
This recipe is so easy and very tasty. The only thing I did different was to add some fresh mushrooms and I used only red peppers. I sautéed the onions, peppers and mushrooms in a little olive oil. My husband pronounced the new recipe as a "keeper". item not reviewed by moderator and published
This recipe was GREAT! It saved my dinner party. I had planned on serving chicken n dumplings, however the dumplings were horrible had to throw them in the trash. In a panic, because my guests were on their way, I made this recipe cuz I knew it was easy and fast to throw together I was putting it on the oven as my guests were coming down the driveway. I sauted some fresh spinach, in EVOO, garlic &amp; lemon Vola! dinner was done in 30 mins, and everyone loved it. Thanks for saving my dinner party Ree! item not reviewed by moderator and published
This recipe is great as its written, but we are huge fans of Chicken Divan in my house so this past weekend I adapted this recipe to create something equally comforting. I substituted cream of mushroom for cream of chicken soup, used the same quantity of pasta/chicken water for dilution, juice of one lemon, 1/2 cup mayo, and instead of cayenne I added 1 tsp of curry powder (or more to taste). Instead of pepper and onion, I pre cooked some fresh broccoli (2 good sized crowns) in the microwave for 3 minutes, then coarsely chopped. Topped with remaining cheddar and added bread crumbs atop of the cheese. There's plenty of fat in the cheese to brown the crumbs perfectly. item not reviewed by moderator and published
OMG not only was this great but it took no time at all to make. Family and friends loved it. Will make it again. Great for a large group. item not reviewed by moderator and published
I liked it a lot. I think next time I'll use a smaller onion. My husband said he thought it was yummy too, but he thought it was too onion-y. That may be my fault though, as I chose a pretty large onion. Next time I'll add sliced mushrooms to it too. They would be a great addition. item not reviewed by moderator and published
This is the best chicken spaghetti that I have ever tried. I never liked chicken spaghetti until I tried this recipe. This recipe is so easy but more importantly it's delicious, so happy to have tried this recipe. The Pioneer Woman is by far the VERY BEST SHOW on Food Network. item not reviewed by moderator and published
VERY good recipe! I have two teenage sons who enjoyed it so much that they went back for 'seconds.' I substituted whole wheat pasta and used only chicken breasts. REALLY good! item not reviewed by moderator and published
Good recipe. Even the kids ate it! I used rotisserie chicken though and would recommend you saute the peppers and onions because they were a bit crunchy. Love the idea of adding mushrooms. item not reviewed by moderator and published
Again Ree another finger likin delicious meal! Prep time was more than 20 minutes if you add in cutting up and cooking the chicken and shredding the cheese. I also sautéed the peppers and onions because I have to "hide" the onions from my hubby. I used organic mushroom soup instead of the usual canned variety, has less additives in it. I could have eaten the dish but I stuffed into the frig, will see how it reheats. Definitely NOT low cal but oh so good... item not reviewed by moderator and published
Had to laugh at prep time of 20 minutes. Took at least twice that which is why I gave it 4 stars. I had a really large chicken, so I cooked it like I was making soup with onions, carrots, celery, thyme, parsley etc which really gave chicken more flavor. Used mexican blend cheese, cause that is what I had &amp; casserole was a hit. Freezes really well &amp; will make again, but certainly allow more prep time. item not reviewed by moderator and published
My daughter made this and it was so hot (I guess from the cayene pepper) that we will leave it out next time. item not reviewed by moderator and published
This was very good! I had to make it gluten free for my husband, just swapped g/f pasta, &amp; progresso creamy mushroom soup. Its a keeper for sure!! item not reviewed by moderator and published
Very good....Just need to make sure you use enough broth, just loved it!!! I also added fresh mushrooms and sauted them with the onions, and peppers. item not reviewed by moderator and published
I thought this was gross. I'm glad I cut the recipe in half! It was reminiscent of a bad casserole from the 70s that was just gloopy and pasty. I was in the mood for comfort food, but ended up throwing nearly all of this in the trash. And, I'm an accomplished cook who does almost everything from scratch with excellent results! Not so this time! item not reviewed by moderator and published
Delicious! Great comfort food; served with French bread, salad, white wine....mmmmmm! item not reviewed by moderator and published
Loved, loved, loved this recipe! I used a red bell and because I also hate green bell peppers, I used a cubanelle (Italian frying pepper), which I always use as a sub for green bells. I did sauté the peppers and onions a bit. Followed the recipe for everything else, but when I baked it, I left off the cheese, covered it with foil and baked it for 40 min. Then I uncovered it, topped it with the cheese and baked for another 5 min. It was perfect! My husband loved it. He was still talking about this recipe this morning, so I guess I'll be making this again and again! Ree's recipes are always yummy and easy to make! And for you people who complained about using the cream of mushroom soup, get over it! There's nothing wrong with taking a short cut once in a while, everything else in this recipe was fresh. If you don't want to use the soup, make a white sauce and add some mushrooms to it and call it a day! This recipe is more than worthy of 5 stars! Keep up the good work Ree! item not reviewed by moderator and published
well dont read below most of it isnt about this food. just made it was great! i didnt have green peppers so used red and orange, and i didnt use a whole chicken i used a 4 dollar pack of chicken thighs i love dark meat put a little butter on mine once on plate also i used some of my favorite seasons to just add alittle. loved it kids loved it will make it again! item not reviewed by moderator and published
I prefer the old format for printing reipes! item not reviewed by moderator and published
Sorry to use this site to complain about the new format...but it's awful! Please return recipes to the original format. item not reviewed by moderator and published
Having trouble printing recipes correctly. Some things are missing and don't like all the extra garbage from the red printing.....not necessary! Please fix or go back to the old way---loved the recipe cards!!! item not reviewed by moderator and published
I really prefer the older foodnetwork web site. The print set up on the newer one needs to be perfected, please. flpape item not reviewed by moderator and published
This recipe could be anything but if you don't fix your print function, evantually I will get tired of Food Newwork. Pl. fix it. Anyways, Ree is awesome. item not reviewed by moderator and published
How can you print these recipes without cutting and pasteing? There is absolutely nothing on the recipe page to indicate a print function. The old page set-up was much easier to use. item not reviewed by moderator and published
had one questions how many calories do u think this meal is if u only serve 1 cup portions? item not reviewed by moderator and published
Must try this recipe! So good. Great potluck food too! item not reviewed by moderator and published
True comfort food! Delicious and satisfying. Omitted the bell peppers (dislike them). Even so, it was yummy and filling. Makes a ton of food! Next time, I think I'll roast the chicken and use "stock in a box" to make this faster and less labor intensive for a quick week night meal. The beauty of this recipe is that you can adapt it in many variations. But then again, it wouldn't be Ree's recipe anymore...it would have become your very own! Nothing wrong with that. item not reviewed by moderator and published
The first time I made this chicken spaghetti, I didn't have any bell peppers, so I used fresh Hatch green chiles instead! I also mixed cream of chicken and cream of mushroom soup. I have made this recipe the way it reads but the husband loves the way I prepared it the first time... item not reviewed by moderator and published
Very good recipe. I followed everything except I sautéed the veggies (for the kids) and I only had penne pasta at home. I like things like this that require just a little forethought in the prep and then you just mix and voila! you have a casserole! And a yummy dinner. item not reviewed by moderator and published
Very delicious casserole that feeds a crowd. I followed recipe as is, and it was great. My only issue was it had a strong onion flavor, and I love onions. Next time will only use 1/2 medium onion. Whole family enjoyed this! item not reviewed by moderator and published
How do you print the recipes? Where's the print button? item not reviewed by moderator and published
Really liked this recipe just the way it was written. I hate it when reviewers make all sorts of changes to a recipe and then review it. I want to know how they liked THE recipe item not reviewed by moderator and published
My food is currently cooking in the oven...we shall see how things work out. As most have likely done, I just had to fiddle with the recipe a bit as I didn't have exactly what was called for. I will update following what I expect will be an excellent meal. OK, one complaint. When I printed out the recipe, the print was so small that I had to get a magnifying glass to read a few of the words. My problem, not the sites, however, I suspect that many people will have the same limited vision. I will rate a five for now as it looks absolutely great! item not reviewed by moderator and published
I must say, I hate those people who write in and change the recipie and all before making it. I will admit I have never made this recipie...I can get canned soup recipies on other websites and look to foodnework for more "real" cooking! Please don't hate me for writing this...but canned soup...really? item not reviewed by moderator and published
loved the chicken spagetti, do not like the new format to get the recipe that food network now has just to get it. I'm wasting so much paper. item not reviewed by moderator and published
This turned out really good! My husband also really enjoyed it. He added a little Franks hot sauce to his plate but aside from that, I followed the recipe exactly. I am so glad I did not follow previous recommendations of sautéing the onions &amp; peppers. The crunchiness of them provided a great contrast of texture! Loved it. I also could have used a little more kick to it but I'll probably just add more cayenne pepper or red pepper flakes to my own plate next time. Very good as is and I will definitely make this again. item not reviewed by moderator and published
This recipe was kind of bland. I added some thyme to spruce things up a bit. I won't be making this again. item not reviewed by moderator and published
I made this recipe and it was quite delicious (as is everything I've made of Ree's)! I did notice the peppers and onions remained crunchy, but it was a nice texture contrast for us. The only thing for me, a working mom, was that it took too long to prepare on a weeknight. From now on, I will make this on the weekend when I have plenty of time (and no starving husband/kids watching my every move until they can eat!)! item not reviewed by moderator and published
Yes, I agree, this recipe needs work, and you've dived into it! item not reviewed by moderator and published
Different recipe from the one on her website. That one calls for mushrooms, parmesan cheese, white wine, etc. item not reviewed by moderator and published
i just looked on her website and her recipe there is EXACTLY the same exact there she substitutes pimentos for red bell pepper....other than that the same item not reviewed by moderator and published
Go to www.pioneerwoman.com. Ree has step by step pictures and a ton of notes.You will also discover her original recipe is a bit different .For example Rees original recipe is 2 C. Shredded chicken. 3 C dry spaghetti measured AFTER noodles are broken up small.She uses appx 1 3/4 C broth .Soup is UNdiluted.. 2 C cheddar is stired into soup / meat mixture Plus about 1 C more cheese for the top. item not reviewed by moderator and published
Yes. I had no problem with it. Easy dish. But people were complaining about it being so bland. No wonder. item not reviewed by moderator and published
Ahhhhhhh......Come on! item not reviewed by moderator and published
Yes! I made this for my sister who just had her first baby, and needed casseroles! I put it into an aluminum foil container, wrapped it with plastic, labeled it, and she just had it the other night, and LOVED it! I made it last month. I hope you enjoy! item not reviewed by moderator and published
It's exactly like my chicken tetrazzini recipe except for a few of the spices. yummyyyyyyyyyyyyy item not reviewed by moderator and published
I know exactly what happened b/c I did that mistake once . 1st only add 3/4 C. of broth to the soup mixture. You MIGHT need more but that is only if it is too thick If it is too soupy going into the oven it will be soupy coming out,as the mixture only thickes up a little.. 2nd decrease or skip the 1 t of salt. Some cheeses are more salty, and can over power any dish. Plus the season salt is very salty too., Also under cook the pasta a bit (al dente) It will finish in the oven, &amp;suck up broth item not reviewed by moderator and published
You made significant changes to the recipe...so, why did YOU rate it? Are the 4 stars for your recipe of the "not so great" one? item not reviewed by moderator and published
Clamar, Sista Sautee was making a joke. I notice the same thing that she does, people make changes to the recipe and then rate it. Ahhh, when someone does that, they are not really rating the recipe given. item not reviewed by moderator and published
See my comment above item not reviewed by moderator and published
Awesome!!!:) item not reviewed by moderator and published
To All those who have listed complaints about the new website on this recipe- go to main Food Network Home page, scroll down to the bottom of the page and look for the "CONTACT US" LINK. There you can click on "comment", and it will send you to a page to email them. I also am unhappy with new website, and if enough people complain about it, maybe we can get them to change it back. A recipe review is NOT the place to complain about website. So Everyone PLEASE do this so they will change it back! item not reviewed by moderator and published
The recipe actually calls for cream of mushroom soup, not cream of chicken. item not reviewed by moderator and published
BUT cream of chicken works very well too. item not reviewed by moderator and published
Why do people COMPLETELY change the recipe and then rate it? item not reviewed by moderator and published
I have made this recipe both ways, and the original is delicious! But if my family is not in a Southwestern mood this is another version I created using the same idea . The 5 Stars I gave are for the Sourhwest version:) item not reviewed by moderator and published
I am sure its only 20 minutes, you could boil the chicken early in the morning while eating breakfast. Chopping takes less than 20 minutes. item not reviewed by moderator and published
I agree with you cream of mushroom soup is nasty and loaded with salt and chemicals... homemade cream sauce with real mushrooms would be much better item not reviewed by moderator and published
You would think an accomplished cook could make sure this didn't turn out gloopy and pasty. Your comment makes me feel gloopy and pasty. item not reviewed by moderator and published
Me Too. I sent them an email about the symbols, extra info, etc., that is printing on the print cycle. I also liked the old recipe box better. You could organize the recipes and so far I have not figured out how to organize them in the new system. item not reviewed by moderator and published
People please quit rating recipes when your issue is not knowing how to print. Click on the print button (left side), then click print recipe (upper right-hand corner) and save to your desktop as a PDF. Open that up and print. Perfect - every time. But, please, DO NOT rate recipes that you have not tried! item not reviewed by moderator and published
Why should we have to make a PDF? It is a programming error that they need to fix. Give the rest of us a break please. We know how to print. They didn't program it correctly. item not reviewed by moderator and published
well the print button may be on the left side for you but there is no print any where on these recipes. item not reviewed by moderator and published
I agree I do not like the new web site. I love watching the shows but cannot try the recipes any more. Please fix your site or I will loose interest. item not reviewed by moderator and published
Functions seem to be delayed. If you wait or refresh the page there will be selections on the left hand side of the recipe. You will be able to save to recipe box and print but there are multiple programming errors that cause the printed recipe to have symbols, extra info, etc., in the directions, etc. item not reviewed by moderator and published
I was wondering what it would be like omitting the bell peppers, I also can's stand cooked bell peppers (raw ones are ok). I was thinking of using onion or peas instead. item not reviewed by moderator and published
I thought of what a chicken pot pie has in it and I added carrots, mushrooms and green peas. I also added some heavy cream along with the chicken stock and on the top I made a crumble biscuit topping mixed with the cheese and I brushed the top with heavy cream and sprinkled with cracked black pepper. I served it for guests and there were great reviews! item not reviewed by moderator and published
The print button is "red" and in between the picture and the the ingredients, it is the first button in the row along with the "save" and other buttons.... Maybe you have to be logged in to see it if you are still not seeing it? Hope that helps. item not reviewed by moderator and published
Cant believe all the trouble people are having printing. I have no issues. Just click on the top icon to the left of page that looks like a printer. item not reviewed by moderator and published
I really appreciate the deviations as I seldom follow a recipe as written and others ideas save me a lot of time. item not reviewed by moderator and published
I agree. Since FNW changed the look of their website everything I print is teeny tiny :( item not reviewed by moderator and published
Sorry you don't like canned soup-it is a life saVer in our family. It can be used as a base to change many many recipes. glad you have TIME TO MAKE REAL CREAM OF MUSHROOM SOUP item not reviewed by moderator and published
Let me get this straight…you criticize people who change a recipe, but you are actually reviewing this with 3 stars and you din't even bother to make it? And you base that on the fact that there is a can of soup among a whole list of other fresh ingredients. How can you review a recipe if you have not ever made it or tasted it? item not reviewed by moderator and published
Dryheat14 has precisely identified a problem with a good number of "reviewers" - that is, they aren't reviewers. They are pontificators, opiners, and scolds. People shouldn't post a review if they haven't tried the recipe, or a close version of the recipe. That can cause a really good recipe to be rated lower than it deserves because of the uneducated guesses of the non-reviewing opiner. item not reviewed by moderator and published
plus the recipe prints out in teeny tiny text :( item not reviewed by moderator and published
why don't you just save it to your recipe box. I have started doing that and don't need to look for a recipe or lose it later. Just go to my recipe box in foodnetwork screen and it's there for me to use. item not reviewed by moderator and published
this recipe freezes very well so can be made on weekend and thaw and bake on a weeknight item not reviewed by moderator and published

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