The Pioneer Woman's Chicken Spaghetti


3.8 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 417.8
  • Total Fat: 14.4 g
  • Cholesterol: 42.9 mg
  • Sodium: 783.1 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 22.2 g

View full nutritional breakdown of The Pioneer Woman's Chicken Spaghetti calories by ingredient
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Submitted by: DZMOM76
The Pioneer Woman's Chicken Spaghetti


This is Ree's Chicken Spaghetti This is Ree's Chicken Spaghetti
Number of Servings: 12


    2 cups cooked chicken
    2 cans Cream of Mushroom soup
    2 cups grated sharp cheddar cheese
    1/4 cup finely diced green pepper
    1/2 cup finely diced onion
    4oz jar diced pimentos, drained
    3 cups dry spaghetti, broken into 2in pieces
    2 cups reserved chicken broth from pot
    1 tsp Lawry's Seasoned Salt
    1/8 tsp cayenne pepper
    salt and pepper to taste
    1 cup additional shredded sharp cheddar


Cook 1 cut up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. DO NOT OVERCOOK. When spaghetti is cooked, combine with remaining ingredients except the additional cup of cheese.

Place mixture in casserole dish and cover with additional cheddar. Bake immediately at 350 for 45 minutes until bubbly.

makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DZMOM76.


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Member Ratings For This Recipe

  • Incredible!
    4 of 4 people found this review helpful
    Great recipe! I've made it several times. Wonderful make-ahead for the freezer. A whole fryer chicken yields enough for two pans. Try whole wheat pasta, Kraft 2% shredded cheddar and low sodium cr. of chicken soup to improve the "healthiness" rating. Good "meal on wheels" for friends in need - 9/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is a GREAT casserole, but not diet friendly - 4/16/10

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  • Bad
    1 of 7 people found this review helpful
    Anything with Campbells chemical soup in it is not healthy, sorry : ) - 9/25/08

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  • I love this recipe, taste great and easy to cook. - 4/15/14

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  • This recipe was very rich but delicious I will make it again but a bit healthier.. - 9/27/13

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  • Thanks for posting. I make this for my family or company pretty often and it is helpful to see what the nutritional info is. Makes me think twice about possible substituions and the need for portion control. It is delicous but not something to eat too often. - 6/14/12

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  • I'm cutting the cheese in half the next time I make this. Way too cheesy and I love cheese! - 1/1/12

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  • Well, who would even look at this recipe and think it is healthy. You need to look at tofu recipes. This is a great dish to have when entertaining a group or family. I enjoy all of her recipes and just use self control and common sense. You are the one who decides what to put in your mouth. - 4/3/11

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  • I love PW! - 9/21/10

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  • Not the most diet-friendly recipe ever, but it's delicious. I substitute cream of chicken soup for the cream of mushroom, double the amount of diced peppers and onions called for (after sweating them first), and use reduced-fat cheese. - 7/28/10

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  • I usually make 2 8x8 pans from this recipe so they are large servings. My family loves this recipe. It is not the most nutritious thing we eat... but healthy eating is all about moderation. I have made with 98%FF soup and 2% cheese and it is very good that way as well. 3c spaghetti=1/2 14 oz pkg - 3/23/10

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  • Bad
    0 of 4 people found this review helpful
    this sounds delish, but it is NOT healthy. tiny portion, full of carbs sodium and fat. thumbs down as a sparkrecipes type recipe - 9/25/08

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  • 0 of 1 people found this review helpful
    Sounds tasty, but the servings must be small for there to be 12 of them and the calories, fat, and sodium are too much for what you get.
    If I being careful about what I eat, I would try it. - 9/25/08

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  • Fabulous. - 9/24/08

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