pioneer woman chicken spaghetti
This comforting and creamy chicken spaghetti is a delightful dish that combines shredded chicken, spaghetti, and a rich, cheesy sauce for a hearty meal that pleases the whole family.
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 medium saucepan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded You can substitute cooked rotisserie chicken for convenience.
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup grated cheddar cheese
- 1 cup diced tomatoes with green chilies
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic, and cook until softened (about 5 minutes).
- In a large mixing bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, chicken broth, diced tomatoes, and cooked vegetables. Stir until well combined.
- Fold in the cooked spaghetti and mix until the pasta is evenly coated.
- Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the grated cheddar cheese on top.
- Bake in the preheated oven for 30 minutes, or until heated through and the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can substitute cooked rotisserie chicken for convenience.
Feel free to add other vegetables such as mushrooms or spinach for extra nutrition.
This dish can be made ahead of time and refrigerated until you're ready to bake. Just add a few more minutes to the cooking time if baking from cold.