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In case you haven’t heard about her before, the Pioneer Woman (Ree Drummond) is definitely the best blogger out there… and if you haven’t heard of her you are definitely missing out.  She is a mother, cook, photographer, ranch hand– she does it all.  But what I enjoy most is the cooking part of her blog.

It has to be my all-time favorite website – mostly because she is an amazing food blogger.  Every single step of her recipes are photographed beautifully so you know you are doing things right and it makes it almost impossible to mess up – which is perfect for me!

She also has her own show on Saturday mornings on the Food Network that I highly recommend.  I love that her show isn’t just about food, and isn’t a reality TV show, but that it’s about a real family who work hard every day on a ranch in the middle of nowhere.  It’s about a mom who loves to cook good food for her family and friends.

 This recipe for Chicken Spaghetti is by far one of my new favorite recipes of hers that I have tried and it was a hit in our house.   It contains tender, juicy chicken mixed into a casserole with cheddar cheese, diced pimento, green pepper and onion, cream of mushroom soup, spaghetti and seasonings.  I know – it sounds like a recipe from the back of the soup can label, but trust me – this casserole is not your basic 1950’s mushy pile of cream and cheese.  Even with the addition of cream of mushroom soup, the Chicken Spaghetti tastes very fresh and delicious!  Also, don’t be scared of the cayenne in this recipe – it does not make the casserole too spicy, it just adds another layer of flavor to the dish.

Oh and it makes a lot – so it’s perfect to feed to a crowd!

Do you have a favorite Pioneer Woman recipe?

Chop the veggies

Mix all the ingredients together

Place in casserole dish and top with cheese

Dish up!


2 cups Cooked Chicken
1 pound Dry Spaghetti, Broken Into Two Inch (or so) Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Seasoned Salt (I use Lawry’s)
1/8 teaspoon (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 (plain chicken breasts would work just fine).

*If you have cooked chicken from another source (leftovers, etc), that’s fine – 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.)

Cook spaghetti in same chicken broth until al dente. Do not overcook as you’ll be baking it later!

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. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

You can also cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking.

Recipe source: adapted from



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