This past weekend I made P-Dub’s Chicken Spaghetti as a trial run to see if it would make the cut for this weekend’s FREEZE-O-RAMA.
Pioneer Woman’s Chicken Spaghetti
Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional 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).
I had to alter it a bit since I was using left over “Rotisserie” Chicken . I know… I am surprising myself with my Rachel-ness lately…
So I took 2 cups chicken broth and some water and brought it to a boil.
Then I tossed in my FAVORITE pasta in the world- Rozini Smart Taste (1 1/2 boxes)
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.
I copied, pasted, and printed the top part of the page which lists the recipe. Man…big mistake!! It calls for 3 cups dry spaghetti. Hmmm…*scratching head* I wasn’t sure how to interpret this. Since the recipe said it serves 8, I attempted to measure it that way, and ended up with “chicken soup.” I prepared more spaghetti, added it, and popped it back in the oven. It would probably have been o.k, at that point. But…the recipe said salt and pepper to taste. I added the amount of salt I would ordinarily for a dish like this, and I failed to consider the salt in the Lawrys…SALT OVERLOAD. I am only mentioning these things, because you may want to revamp the recipe at the top of the page!! I don’t like to print all the pics. and stuff because it uses up all my ink. I will make this again, but I will use a box and a half of sgetti, and I will totally omit additional salt.