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Chicken Spaghetti

Join us as Samantha Nix tells us all about her favorite menu to serve to a hungry group of guests, including chicken spaghetti! You'll learn her shortcuts and tips that help make this an easy yet delicious dish to prepare. She adds seasonings that set this dish apart from other chicken spaghetti recipes you've made before. You'll hear make-ahead directions and hostess secrets so you can be ready to be relaxed and enjoy your guests when they walk in. You will all end up having a fabulous time! Stay tuned to hear her must-have kitchen item and a baking disaster that will make you laugh! (Visit for all the recipes, tips, must-have kitchen items, and more!)

Chicken Spaghetti Servings: 8 (adapted from The Pioneer Woman by Samantha Hawthorne)

Ingredients: 2 cups cooked chicken, shredded (cook breasts or whole fryer or de-bone pre-cooked rotisserie chicken)

1 pound thin spaghetti, broken into 2-inch pieces

2 recipes homemade cream of mushroom soup* or 2 cans

2 cups sharp cheddar cheese, grated (Colby Jack is a good substitute.)

¼ cup green pepper, finely diced

¼ cup onion, finely diced

1 4-ounce jar diced pimentos, drained, or use ¼ cup red pepper, finely diced

2 cups chicken broth (reserved from pot if starting with a whole chicken)

1 teaspoon seasoned salt or Slap Ya Mama seasoning

⅛ to ¼ teaspoon cayenne pepper

seasonings to taste such as chili lime seasoning, garlic powder or salt, onion powder or salt, and pepper

1 cup additional sharp cheddar cheese, grated (for topping)

1 can of cream of mushroom soup: 3 tablespoons unsalted butter

1 tablespoon onion powder

2 ½ tablespoons all-purpose flour

½ cup vegetable broth (or chicken broth)

½ cup whole milk

Serve with: Roasted green beans and carrots*

Toasted bread with butter and garlic salt or salt and pepper or garlic bread

*Line a baking pan with foil. Drizzle fresh green beans, ends trimmed, and carrots, cut into sticks, with olive oil. Sprinkle with seasonings of your choice (Chili lime seasoning, Slap Ya Mama or seasoned salt, onion salt, garlic, or pepper). Roast at 425° until vegetables are tender. (Time depends on size of vegetables. Check at 20 minutes.)


1. Cook chicken breasts or one cut up fryer and de-bone the meat to make two cups. (I prefer shredding chicken rather than cutting up. It makes for more even servings). If cooking a whole chicken, cook spaghetti in same chicken broth until al dente. Do not overcook.

2. Preheat oven to 350°. Combine cooked spaghetti with remaining ingredients except do not add additional 1 cup grated sharp cheddar cheese.

3. Place mixture in large baking pan and top with remaining sharp cheddar cheese (Use more or less than 1 cup depending on preference.). Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350° for 35-45 or until bubbly. (If the cheese on top starts to get too brown, cover pan with foil.)

Chicken Spaghetti
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