Make My Day Camp: MFIH: Chicken Spaghetti

Monday, January 19, 2026

MFIH: Chicken Spaghetti

This week's family feast is chicken spaghetti. It's very easy to put together and we really liked it - Macey added that she put hot sauce on her and I can see doing that, the flavor is good but you might want to punch it up a little (I'm a weenie tho and kept it plain haha). The recipe from Pioneer Woman isn't written great tho and you have to read her whole post to get better information than is included with the recipe. Click here for all of her additional info - I'm giving you the recipe as written but here's a couple things to note if you don't read her post:

- *you are poaching the chicken in a pot of water until it's cooked thru. I boiled chicken breasts by covering them in water and added poultry seasoning, pepper, kosher salt, and a big scoop of chicken bouillon (I like 'better than bouillon'
). She notes you could also just use rotisserie chicken already cooked. If you go that route I would then boil the pasta in chicken broth.

- if you poach the chicken yourself, do not drain the pot. You'll boil the spaghetti in the leftover liquid from the chicken.

- ** do not drain all of the liquid once the spaghetti is done, you need to reserve 2 cups for later. To save some liquid I set a colander over a large measuring cup, dump the cooked pasta in the colander and let the liquid collect in the measuring cup underneath.

- I sautéed the onion and pepper in a little oil, along with some fresh mushrooms, before adding to the mixture. You could add other veggies as you like

2 cups cooked chicken*
3 cups spaghetti, uncooked and broken into 2" pieces
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese, divided
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 (4 oz.) jar diced pimentos, drained
2 cups reserved chicken broth from pot**
1 t. Lawry's seasoned salt
1/8 to 1/4 t. cayenne pepper
salt and pepper to taste

1. Cook 1 cut-up fryer chicken, and pick out the meat to make two cups.

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup reserved sharp cheddar cheese.

3. Place mixture in casserole pan and top with remaining cheese. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350' for 45 minutes until bubbly. If the cheese on top starts to get too browned, cover with foil.