The Pioneer Woman’s Chicken Spaghetti Casserole

The weather was in the 30s tonight and that hasn’t happened here in Louisiana for a while! I figured what better way to celebrate winter coming than baking a warm casserole in my comfy home and staying the heck away from that freezing weather! This Chicken Spaghetti Casserole is a family favorite and a dish that is pretty popular here in the South. Y’all know we love our casseroles and this one is adapted from one of my favorite bloggers –The Pioneer Woman! It’s easy to make since like most casseroles you just mix everything together in a bowl then pour in a casserole dish and bake! Serve during the holidays at church potlucks, Christmas parties, and family gatherings.

Makes 8 servings


2 large chicken breasts {or 4 small}

16 oz box of Spaghetti uncooked {I used pot sized or you can break in half or thirds}

1 can Cream Of Mushroom soup

1 can Cream of Chicken soup

2 1/2 cups Cheddar Cheese shredded {divided}

1/4 cup Green Pepper diced

1/4 cup Onion diced

1 4 oz jar Pimentos diced and drained

1 1/2 boxes of chicken broth {about 6 cups} for poaching chicken

1 teaspoon Seasoned Salt

1/8 teaspoon Cayenne Pepper optional

Salt And Pepper to taste

3 slices bacon cooked and chopped for topping


Preheat the oven to 350 degrees.

I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.

You can then cook the spaghetti in the same chicken broth until al dente.

Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.

Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.

Stir in 1 cup of the reserved chicken cooking broth until smooth.

Pour into a greased 9X13 casserole dish.

Sprinkle on remaining 1 cup of shredded cheese.

Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.

Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!


Adapted from