Paula Deen Chicken Spaghetti Recipe
There is nothing quite like a warm bowl of comfort food after a long day. This Paula Deen Chicken Spaghetti Recipe is exactly what your family needs. It is cheesy, creamy, and full of southern soul.
Ingredients
- 1 package 16 oz of thin spaghetti or vermicelli.
- 3 cups of cooked chicken shredded or cubed.
- 1 can 10.5 oz condensed cream of mushroom soup.
- 1 can 10.5 oz condensed cream of chicken soup.
- 1 can 10 oz diced tomatoes with green chilies (Ro-Tel style).
- 1 jar 2 oz of diced pimientos, drained.
- 1 small onion finely diced.
- 1 bell pepper finely diced.
- 2 cups of sharp cheddar cheese shredded and divided.
- 1/2 cup of chicken broth.
- 1 teaspoon of salt.
- 1/2 teaspoon of black pepper.
- 1/2 teaspoon of garlic powder.
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish with butter or cooking spray. This prevents the pasta from sticking to the edges during the baking process.
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until it is "al dente," which means slightly firm. Do not overcook it, as it will soften more in the oven.
Prepare the Sauce
- In a large mixing bowl, combine both cream soups and the chicken broth. Add the salt, pepper, and garlic powder. Whisk everything together until the mixture is smooth and very creamy.
Mix in the Aromatics
- Add the diced onions and bell peppers to the soup mixture. Stir in the diced tomatoes with green chilies and the drained pimientos. These add a beautiful pop of color and flavor.
Add the Chicken and Cheese
- Fold the shredded chicken into the sauce. Add one cup of the shredded cheddar cheese. Mix well so every piece of chicken is coated in the cheesy sauce.
Combine with Pasta
- Drain the cooked spaghetti and add it to the large bowl. Toss the pasta gently with the chicken and sauce. Make sure the noodles are completely covered in the liquid.
Transfer to Dish
- Pour the entire mixture into your prepared baking dish. Spread it out evenly with a spoon. It should look thick and rich. This is the heart of the Paula Deen Chicken Spaghetti Recipe.
Add the Topping
- Sprinkle the remaining cup of cheddar cheese over the top. You can add a little extra if you love cheese. Cover the dish tightly with aluminum foil to keep moisture in.
Bake the Spaghetti
- Place the dish in the oven for 20 minutes. Then, remove the foil and bake for another 10 minutes. The cheese should be melted, bubbly, and slightly golden on the edges.
Let it Rest
- Remove the dish from the oven. Let it sit for 5 to 10 minutes before serving. This helps the sauce thicken up so it sticks to the noodles perfectly.
Notes
- Use Rotisserie Chicken: This is a huge time-saver. The flavor of roasted chicken makes the dish taste even better.
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a little kick.
- Vegetable Boost: Stir in some steamed broccoli or peas to add more nutrition to the meal.
- Cheese Swap: Try using Pepper Jack cheese instead of Cheddar for a spicy, tangy twist.
- Crunchy Topping: Sprinkle crushed butter crackers or breadcrumbs on top before baking for extra texture.