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

CATEGORIES
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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    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!
    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!!
    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!
    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.
    I made it and it was delicious and will definitely make it again!
    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".
    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 & lemon Vola! dinner was done in 30 mins, and everyone loved it. Thanks for saving my dinner party Ree!
    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.
    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.
    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.
    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.
    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!
    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.
    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...
    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 & casserole was a hit. Freezes really well & will make again, but certainly allow more prep time.
    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.
    My daughter made this and it was so hot (I guess from the cayene pepper) that we will leave it out next time.
    This was very good! I had to make it gluten free for my husband, just swapped g/f pasta, & progresso creamy mushroom soup. Its a keeper for sure!!
    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.
    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!
    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
    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.
    Delicious! Great comfort food; served with French bread, salad, white wine....mmmmmm!
    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!
    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!
    I prefer the old format for printing reipes!
    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.
    Sorry to use this site to complain about the new format...but it's awful! Please return recipes to the original format.
    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!!!
    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!
    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.
    well the print button may be on the left side for you but there is no print any where on these recipes.
    I really prefer the older foodnetwork web site. The print set up on the newer one needs to be perfected, please. flpape
    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.
    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.
    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.
    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.
    had one questions how many calories do u think this meal is if u only serve 1 cup portions?
    Must try this recipe! So good. Great potluck food too!
    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.
    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.
    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!
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