Chicken Spaghetti

426 Ratings
Recipe courtesy ofRee Drummond

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.

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

Yield: 8 servings

Level: Easy



  • 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


  • Preheat the oven to 350 degrees F. 

  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return 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. 

  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, 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 casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

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426 Ratings

I made this yesterday, my husband loved it!! What I did differently was, I used half of all the ingredients, there are only two of us. I sauteed all the vegetables together, also sauteed spinach and fresh mushrooms , used cream of chicken soup instead of mushroom, and half a cup of sour cream. I also added theses seasonings: oregano, Lawry's season salt, cumin, turmeric, paprika, marjoram, and fresh garlic used a mortar and pestle to blend all these ingredients together and added everything together in the chicken and sour cream soup.  The reason I added all the aforementioned ingredients is because I believe it would have been to bland otherwise.<br /> See All Reviews Post Review

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