With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond’s casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
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
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 639 |
| Total Fat | 31 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 121 mg |
| Sodium | 734 mg |
Reviews
I’ve made this several times. My wife loves this dish and requests it often. Takes some time to prepare but well worth it.
COOKED IT SEVERAL TIMES. COOKING ONE RIGHT NOW. I LOVE THE SHOW REE WATCH IT EVERY DAY ON FOOD NETWORK OR DISCOVERY PLUS. I SEASON MINE DIFFERENTLY BUT THE SAME INGREDIENTS AND MY FAMILY ALWAYS TEAR IT UP. DANI FROM MARSHALL TX
This is a very good casserole dish. I ‘ve made for church potluck and they love it. Its always a hit so try for a family meal. You’ll be taking it for potluck too. Great with a salad and maybe rolls or bread sticks.
Usually I love her recipes, but this one was awful. It was bland, had no flavor. Plus it made a huge casserole and now I’m stuck with food my family and I won’t eat. I hate to waste food, but this is going straight into the trash.
This was a huge hit for my family! And made enough to freeze half. We added extra seasoning to the chicken and chili flakes to the pasta. Delicious!!
I made this tonight, followed the recipe to the letter. It was fantastic! It’s a keeper
I love this recipe, especially when I have left over chicken, cheese and bellpeppers to use up! Thanks Ree, love your show and love watching you and your family!
Maybe don’t start out by pre heating the oven an hour before you’re going to be using it. Wasted energy…just sayin…
Good grief, what is with some of these commenters? Recipes can be cooked verbatim or building blocks for changes to your taste, but a great start for ideas. Mix it up how you like it if you want to make changes, or do it exactly like the recipe says. I appreciate the comments and the tweaks, because when I’ve cooked enough that when I read through the recipe steps I’m immediately thinking of what I would change and what I would keep. Thank you all for your suggestions and if you wanna 5-star yourself then great! I read your stars as you rating the building block of her recipe and giving her credit, so disregard the “Karen Comments.”
A lot of haters out there, with narrow minds and taste buds. I made this for years as my three sons grew up. It would fill a casserole dish, (and their stomachs) and an ice cream container for a later meal. Little was done differently. I did use cream of chicken soup and lots of shredded cheddar. Cooking the spaghetti in the broth from the chicken added a lot of flavor, as well as the rotel tomatoes, and some English peas at the end. Gotta get a veggie in there. Change up what you don’t like. Enjoy it.