Ree Drummond’s Fan-Favorite Chicken Spaghetti | The Pioneer Woman

Ree Drummond’s iconic Chicken Spaghetti is a creamy, cheesy casserole with tender chicken and pasta baked to perfection. It makes for a flavorful, comforting meal ideal for weeknight dinners or potlucks. #ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenSpaghetti Watch #ThePioneerWoman, Saturdays at 10a|9c! Get the Chicken Spaghetti recipe ►https://foodtv.com/3x09t3w Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Spaghetti Recipe courtesy of Ree Drummond Total: 1 hr 40 min Active: 20 min Yield: 8 servings Level: Easy Ingredients 1 whole raw chicken, cut into 8 pieces 1 pound thin spaghetti, broken into 2-inch pieces 2 1/2 cups shredded sharp Cheddar 1/4 cup finely diced green bell pepper 1/4 cup finely diced red bell pepper 1 teaspoon seasoned salt 1/8 to 1/4 teaspoon cayenne pepper Two 10 3/4-ounce cans cream of mushroom soup 1 medium onion, finely diced Salt and freshly ground black pepper Directions Preheat the oven to 350°F. Bring a large pot of water to a boil. Add the chicken pieces and boil for a few minutes, then reduce heat to medium-low and simmer for 30–45 minutes until the chicken is tender. Remove the chicken and reserve 2 cups of the cooking broth. When the chicken is cool enough to handle, remove the skin and shred the meat, combining white and dark meat. Cook the spaghetti in the remaining chicken cooking broth until al dente. Do not overcook. In a large bowl, combine the shredded chicken, cooked spaghetti, cream of mushroom soup, 1 1/2 cups of shredded Cheddar, green and red bell peppers, onion, seasoned salt, cayenne, and salt and pepper. Stir in 1 cup of the reserved chicken broth; add more if needed. Transfer the mixture to a casserole dish and top with the remaining 1 cup of Cheddar cheese. Bake until bubbly, about 45 minutes. If the cheese on top browns too quickly, cover with foil. Serve warm; can be frozen unbaked for up to 6 months or refrigerated for up to 2 days before baking. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ X: https://X.com/FoodNetwork ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ree Drummond’s Fan-Favorite Chicken Spaghetti | The Pioneer Woman | Food Network https://youtu.be/4Ry7nkNtfIc