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In the Kitchen: Chicken Spaghetti

Posted by on 22 April 2009

As many of my readers know, I have a feature called “In the Crockpot”.  I try to share recipes that I’ve made in the crockpot and are hits in our house.  Today, I have something new….a new feature called “In the Kitchen”.  It pertains to cooking too, but this is cooking the old fashioned way and without a crockpot.

My first recipe is “Chicken Spaghetti”.  I don’t know how many of you read the blog, The Pioneer Woman.  I’ve read  her off and on since I started blogging.  If you haven’t already checked her out, you should.  Anyway, I was over there looking for her macaroni and cheese recipe when I came across her chicken spaghetti recipe.  It just sounded so delicious that I had to try it, except do it MY way!! 


So, here you have Chicken Spaghetti….

3 boneless skinless chicken breasts      2 cups grated/shredded cheddar cheese

1/4 cup chopped onion      1/4 cup chopped red or green pepper     

2-3 TBLS. finely chopped sun-dried tomato (optional)      1 cup cheddar cheese (addtional for topping)

1 can cream of mushroom soup      1 can cream of chicken soup

3 cups dried spaghetti, broke into 3rds      2 cups reserved chicken broth (from pot)

seasoning salt, salt, and pepper to suit taste      poultry seasoning (optional)

Preheat oven to 350°.  Boil chicken in pot with salt, pepper and poultry seasoning.  When done, remove from pot and reserve 2 cups of  broth.  Add dried spaghetti to boiling broth pot and cook until al dante; drain when done.  While spaghetti is cooking, cut up/shred chicken.  Mix shredded cheddar cheese, cream of mushroom soup, cream of chicken soup, seasoning, onion, peppers, sun-dried tomato and chicken.  After drained, add al dante cooked spaghetti and mix.  Slowly add in the 2 cups of reserved chicken broth.  Mixture should be creamy, not too wet or too thick.  (I used the whole 2 cups.)  Pour into casserole baking dish and top with remaining 1 cup shredded cheddar cheese.  Bake for 30-45 minutes or until bubbly and warm through.  If the cheese gets too dark, cover with aluminum foil.

And this is what it looked like….


3 Responses to In the Kitchen: Chicken Spaghetti

  1. Christina

    This one I will have to try! YUM!!!

  2. Debbie

    Well, I am here. But I’ll have to come back after my monitor is fixed to look at the picture again. I see what looks like sauce on top of beige something which I assume is the chicken and spaghetti. LOL

  3. Cristall Short

    Hello from Albuquerque, New Mexico. Your daughter recommended this recipe (and your blog) to me today. It does sound rather wonderful. Since I’m from New Mexico I may have to use green chili instead of bell peppers (please forgive me but its a regional partiality that simply can’t be cured). The picture of the dish is very inspiring!

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