Healtier PW Chicken Spaghetti

This recipe is my "healthier" take on the famous Pioneer Woman's Chicken Spaghetti Casserole.

Basically I increased the chicken and the veggies. And decreased the noodles, the cheese, and the cream of chicken/mushroom soup.

The Ingredients

• 3 cups Cooked Chicken
• 2 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 1 can Cream Of Chicken Soup
• 1/2 cup Grated Sharp Cheddar Cheese
• 1 Green Peppers Finely Diced
• 1 Red Pepper, Finely Diced
• 1 Finely Diced White Onion
• 1 Cup of Mushrooms, Finely Diced
• 1/2 cup Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

(And if you have extra veggies like lying around the house, like green onions, squash, or extra onions or peppers, you can finely dice those and throw them in the mix. Extra veggies = extra goodness!)



For pretty pictures of chicken and veggies being chopped up and mixed be sure to check out the original recipe.

Preparation Instructions

• Cook 1 cut up fryer (chicken) and pick out the meat to make three cups.
• Cook spaghetti in same chicken broth until al dente.
• Combine all ingredients except 1 cup sharp cheddar in a bowl.
• Place mixture in casserole dish (or multiple smaller casserole dishes for smaller serving sizes) and top with remaining sharp cheddar.
• Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly.
• I like to freeze one serving and cook another right away. Double your meals!

This is how it looked right before I put it in the oven.


So delish! And packed full of yummy veggies!