Chicken Spaghetti

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I made this casserole yesterday after having watched the show on Sat. I cooked the chicken in the morning before I went to church and then Ice bathed it and put it in the fridge so it was ready to pick when I got home. Used cream of celery as my wife is allergic to mushrooms and added 2qty plum tomatoes that I cubed instead of pimento's and of course bacon since I don't know how to not add bacon Flavor was good and creamy will definitely be making this one again!!!

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I made this casserole months ago from her cookbook before I ever saw it on the show. I took it to church to feed a group of people at a lunch time meeting and everyone loved it. I had a pan left over and froze it. Pulled it out last weekend and let it thaw, cooked it according to the original recipe...still delicious. Great fresh or frozen. My husband looks forward to me making this again. I love Ree Drummond! I had the privilege of meeting her at a book signing back in the spring and she is as genuine and full of personality as you would expect her to be.

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We made this last night and it was AWESOME!!!! My husband cringed when I told him what we were having but when he tasted it, he quickly had a change of heart. It only calls for 2 1/2 cups of grated cheese but we love cheese so I used 4 cups (2 in the actual recipe and 2 on top. This recipe is definitely a keeper!

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She said you can not make homemade cream of mushroom soup. Yes, you can!

Chef Tess Cream of Condensed Soup Replacement
1/4 c flour (or gluten free: 2 T cornstarch or Ultra Gel 1T chicken bullion granules (also available in low sodium and MSG free variety 1T dry onion flakes 1 bay leaf 1 tsp Chef Tess All purpose seasoning 1/3 cup instant dry milk (optional For cream of mushroom, add 2T crushed.freeze dried mushroom
To prepare: Combine mix with 2 c milk OR sodium free broth whisking over medium heat. Heat until thick, about 10-15 minutes. For an extra rich creamy base, add 1/4 c cream cheese at the end of cooking. Use one mix to replace one can of soup.
It works great.

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I made this tonight (8/5/12 and of course I used what I had on hand, it still turned out pretty darn good! My kids didn;t think it was anything special but the point is that they ate it... all of it! So it's a winner in my book! Thanks for a new "go to" recipe Ree!

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I roasted a whole chicken and used that meat instead of boiling it. I have a dish that roasts in 30 minutes in the microwave. We are not pepper fans but I used frozen peas and it was yummy! I might try adding broccoli the next time. I made two smaller casseroles in dishes that were a little smaller than 9 x 13 with this recipe....one for tonight and I froze the other one for another day. I have a family of 4. My husband asked a little bit ago when I was going to make the other one. Even my finicky 9 year old like it.

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I watched Ree's show making this and made it today. It was delicious! My family loved it, too. We plan on eating the leftovers for dinner tomorrow. Thank you for this recipe.

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I poached 1 1/2 pounds of chicken breast tenders. For the poaching liquid, I used a 32 oz box of Kitchen Basics Chicken Stock, 1 tsp of peppercorns, 1 tsp of Wyler's Chicken Granules Bouillon, 2 garlic cloves, 2 bay leaves, and 1 tsp of seasoning salt. Simmer the poaching liquid for 15 minutes. Bring it to a rolling boil and take off heat. Add chicken, cover and let stand for about 12-15 minutes. Poaching liquid should completely cover chicken. If the chicken is not done in 12-15 minutes, then take the chicken out, bring liquid back up to a boil, turn off, add chicken, cover and let stand for an additional 3-5 minutes. Strain out the solids, place back into pot and prepare spaghetti. One cup of the liquid should remain for use. For the mix, I added 1 can of cream of mushroom soup and 1 can of cream of mushroom with garlic soup. Also, I added a pkg of sliced cremini mushrooms. Wife and I loved the recipe! We will definitely make this delicious casserole again! Thanks, Ree!

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made this recipe today and i did make some changes. i sausted the veggies in butter and chicken broth. i also cooked the soup mixture, added some canned tomatoes and sour cream. after the spaghetti was cooked i added it to the soup mixture with the veggies and cheese. i also added some chopped parsley. i will make again

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This casserole was awesome. My husband hates casseroles and he ate this one, and said it was delicious! I didn't add the onion, because I don't like to put raw onions in my casseroles, next time i may saute them first, and i think 2 Cups of chicken is a little skimpy for a pound of pasta, but the flavor was fantastic! Thanks for a new addition for my go to meals!