Chicken Spaghetti, orThe ONLY Casserole Marlboro Man Will Eat

This really is a fabulous casserole, and the only one in existence that Marlboro Man, our cowboys, and my children will eat. It's officially called Chicken Spaghetti, but because of my addition of Cayenne Pepper, Marlboro Man took to calling it "Mexican Chicken," which isn't its proper name at all, but what's a woman to do?

There is a lot of "stuff" in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I'll show you how to do just that. So let's jump into Chicken SpaghettiLand, shall we? The water's just fine.

The Cast of Characters: 1 "Cut Up Fryer" (Basically, one chicken that's been cut into pieces); Thin Spaghetti, Cream of Mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, Lawry's Seasoned Salt, cayenne pepper, salt, pepper. This is basic stuff, folks!

First, fill a pot with water...

And put it on the stove to boil.

Rinse the chicken thoroughly with cold water...

Piece by piece.

Set the chicken aside, and wash your hands with soap so you won't get salmonella poisoning.

I'm not really a manic hand washer until I get in the kitchen...and then I'm a freak.

Throw the chicken into the pot...

And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

To dice the green pepper, cut off the top...

Then cut off the bottom...

And yes, I know I'm not a hand model, so quit cracking jokes.

Then rotate it 90 degrees and cut it down the middle.

Remove the seeds and other junk from the inside, then slice into very thin matchsticks.

Quit making fun of my hands, I said. I work hard out here on the ranch!

Rotate the matchsticks 90 degrees, then slice across them to create a fine dice.

To dice the onion finely, cut the onion in half from top to bottom, then lay each half on its side and make several vertical slices.

Then rotate the onion 90 degrees and cut downward to dice.

Drain a 4 oz jar of pimentos.

If they came diced, that's great. If they came "sliced," just dice them up a bit.

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. (This looks like more because I threw them in haphazardly, like I do everything else. But if you're careful and keep the spaghetti nice and packed, it should be around 2 1/2 - 3 cups, uncooked.)

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don't burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook.

Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you'll be baking the dish again later.

When it's ready, drain the spaghetti and set aside.

Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!

It's kind of like a treasure hunt, seeing how much meat you can find. It's also a very messy job, but cooking chicken meat this way is a great skill to have. For this recipe, you need 2 cups (packed) of cooked chicken. And hey, I even throw in a few small pieces of skin for flavor. Don't tell the Surgeon General.

If you have some left over, you can make a little chicken salad tomorrow. Or you can season it with taco seasoning and make chicken tacos or chicken quesadillas or chicken nachos! Or you can just eat it right now because you're hungry. I won't judge you.

Note: You can use any cut of chicken you like. I like the whole fryer because it gives you a mixture of dark and light meat, but if you'd like to do just breasts, that would work just fine! Also, if you have cooked chicken from another source (leftovers, etc), that's fine too; just be sure to add a small amount of canned chicken broth to the water before you boil the spaghetti. (Not too much, though, or the dish will be too salty.)

Now, place the cooked spaghetti into a large mixing bowl.

Add the chicken...

And 2 cans of Cream of Mushroom soup.

Sometimes I like to use Cream of Chicken & Mushroom soup. You can do one of each, or pick one. They both work beautifully.

Now add the diced green pepper, onion, and pimentos...

And 2 cups grated sharp cheddar cheese. Sometimes I grate my own; sometimes I just use this wonderfully convenient stuff.

Now add 1 teaspoon Lawry's Seasoned Salt...

A generous sprinkling of black pepper (fresh ground is great, too)...

And 1/8 to 1/4 teaspoon Cayenne Pepper, but only if you like a little spiciness in your food. I add Cayenne because I think it makes the dish a little more interesting, but it's also good without it. 1/4 teaspoon is good for Marlboro Man, but a little spicy for the kids. 1/8 teaspoon is a good compromise. If you don't have kids and you like to live dangerously, go ahead and up the quantity all you want.

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn't have enough Chutzpa the first time around. Make sure it's seasoned enough!

Place mixture into a casserole pan. Any shape will do.

And top with an additional 1 cup of grated sharp cheddar.

Yum, yum! At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.

And here's what you'll have:

This really is one of the all-time greatest "make before" comfort foods. Our cowboys LOVE this dish. Marlboro Man loves this dish. My kids love this dish. Therefore, I love this dish.

I know you will, too!

Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

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NOTE: Nan at Life is Like a Lunchbox created these printable recipe cards of some the recipes I've posted here. Thanks, Nan! Here's the download link:

Download Pioneer Woman Recipes.pdf (260.4K)

Comments

[Tiger Lamb Girl]

Yummmm, another recipe to try.
Now, the task is to find cream of mushroom and cream of chicken and mushroom soup in UK.

Thanks for another recipe to try -- it's looks really tasty!

[Alexandra]

Mmmm great mexican chicken!

[Avra]

Hi Ree,
Thanks for sharing your stories and recipes!I haven't try any of your recipe yet because I tend to cut myself when I spend time in the kitchen.But I plan to one day :) One question.I just started my own blog and I want to include you in my blogrolls.But I'm wondering...do I ask for permission first or do I just link it to your blog?My mom told me it's polite to ask if you want something.But the blogworld might not work the same way.Just wondering.Thanks!

[Deborah]

Love those one dish wonders. Less dishes to wash. Thanks for sharing.

[Melissa]

Oh Yum! I love spaghetti, and I love chicken ... so this will be awesome, just as all the other recipes you have posted are. My husband adores the sandwich and I made the cake to take to a gathering of ladies I'd never met in this new country we're living in, and they loved it, so now they love me too, ha ha ... Good way to make friends: Make Ree's chocolate cake!

[Karen in Maryland]

Wahoo now I know what's for dinner tonight. I had chicken in the frig and no inspiration of what to do with it (probably would have gone on the grill without your delicious ree-cipe) I will make a quick trip to the store, it's just around the corner and across the street from Starbucks, and we will be all set. My guys gave me a wonderful Mother's Day and I was hoping for a way to show them how much I love them. We all know a way to a man's heart is through his stomach (I think Wilma Flintstone said that) so thank you Ree. Have a great day!!!

[India]

Definitely an Atlantic gulf - 'casserole' to me brings to mind beef, venison or lamb, slowcooked for hours in a rich, meaty broth enhanced with a variety of vegetables depending upon the actual meat used.
This looks good though - and what's a few words ?
India

[Donna W]

Finally! You've given me something new to make that won't clog my husband's arteries totally (he's a heart bypass survivor). Campbell's even makes a reduced-sodium soup these days. I will be trying this one soon.

[Jenny in MN]

AAAAHHHH.... I want your kitchen! Are you kidding me with that sink made "just" for that pot? I hope you are going to do a 'tour of the kitchen' in your next photo get to know you. Thanks for another wonderful post....yum. Hungry now.

[Jennifer]

Could you use chicken breasts instead?? It looks yummy.

[Stephanie in GA]

Yum - looks like a recipe I make except instead of the peppers, onions and pimento, I just use a can of Rotel tomatoes which gives it a little spice too! Thanks for sharing!

[Lisa in Transition]

Wow! I love your sink, too!

And I *love* seeing this recipe with real cheese instead of Velveeta, and fresh ingredients instead of Rotel and canned chicken. Good job!

~Lisa

[carla]

Yum, I wish my family would eat it. My whole family won't eat anything that comes all together. I have found in this world that things that look like the dog's breakfast are the most yummy of all. Unless, of course, they are the dog's breakfast. In that case, yuk.
Thanks for sharing. Maybe I can use it at a potluck or a girl's lunch at my house.

[Gee]

Oh, yum!! I haven't made this for months Ree....today may be the day! Wonderful pics and instructions....I add fresh sliced mushrooms, but then the kids wouldn't eat it would they?

[Phara Thomas]

The food looks good, but that sink is awesome!

[kim-d]

YAY! Ree-cipe day! And this one looks just too good for words; I can't wait to try it. Those of us in MN tend to love anything with Cream of Mushroom soup and that is all mixed together! We tend to call it hotdish. And it also appears we tend to love your kitchen; sign me up for the tour, along with Jenny in MN. Okay, this may sound a little weird, but I LOVE the faucet! I'm doing a little house-spiffing-up and I was looking at faucets last week, so I'm very in-tune with them right now--HAHA! But I digress. Can't even tell you how much I love the Ree-cipes. If you have any inspired cookies that you bake, I'd love if you could share before the second week of June. I have to bake some for church and I'd love to do something different. The only problem is, I have no creativity whatsoever. And now I've written you a novel. I hope you had a fantastic Mother's Day, and that the fantastic-ness carries on for today.

[Kristi]

Sounds yummy. We have a traditional family recipe sort of kind of similar to that but it is called Turkey Tetrazinni and it includes a crunchy bacon and breadcrumb topping. I bet MM would love it.

How 'bout a picture of your kitchen? It looks fabulous with those granite countertops! But what about that tiny sink? Is that just an "accessory sink" or the real deal?

[Claudia Tynes]

Great recipe. We call it Chicken Tetrazini down here in the south.

Breaking the pasta before you cook it is a great idea!

Tip for cutting bell pepper:

Cut off the top.
Then stand the pepper up, and slice between the veins. A chef friend taught me this. All the seeds and white veins then stay with the core and you have perfectly clean pepper strips.

[chocolatechic]

Hands?? What hands?? All I noticed was the rock!

PS...the recipe looks wonderful too. I think my family would enjoy this as well.

[Jen]

My 2-year old was looking at the screen saying "mmmmmmm!" and smacking her lips while I was reading this.

I guess I have to go add some things to the shopping list now......

[Kim]

Looks delicious! I like your sink and counter too. Just want to mention... the technical writer in me noticed that your ingredient list and instructions at the end are missing the 2 cups of reserved broth.

[KS]

I was thinking that your hands and nails were attractive before I scrolled down and saw your first comment about them. What a nice surprise to find one of your recipes on Monday morning. Thanks, Ree!!

[MrsA]

You know... I bet that might even work with tofu.

Now, now! I am not a vegetarian! I ate a medium rare 7 oz filet for Mother's Day lunch after church yesterday and had crawfish on a bed of lettuce for dinner last night. But I was thinking that the mushroom soup might disguise tofu which might be a way to get low calorie, high protein, low fat, gut filling nutrition into my teen aged boy.....

.... of course, it could just be a pipe dream....

[Pioneer Woman]

Kim, oooooh, thanks. I need editors out there to let me know when I mess up. I added it in to the recipe. :)

The sink is just a "side sink," and the reason I used it in this recipe is because my main sink was stacked to the ceiling with dishes. Just keepin' it real.

Avra, your mom is sweet. :) But no need to ask in BlogLand. Thank you.

[Robscat]

I have tried all your recipes (except the pico) and my life has changed -- we were on the brink of divorce -- DHS was calling about my children, my neighbors hated me, I had laundry piled up for days, the grout in my kitchen had mold. Now everything is WONDERFUL -- my marriage is fabulous (after the sandwiches), my kids are perfect (after the cake), I am the hit of the neighborhood (after the rolls), and my house is spotless (after the lasagna). Okay, maybe I am a bit exaggerating, but not much. I wonder what this casserole will do for my life? I cannot wait to see!