Pioneer Woman is my cooking hero. Seriously, she makes sinfully good, homey, hearty meals that make me want to be reincarnated as one of her kids...or cowhands. I have tried countless numbers of her recipes and have countless others in my "to make someday" file. They have all been delicious. One of my favorites is her Sour Cream Noodle Bake that even my non-tomato eating 7 year old eats. (It's not his favorite, but he does eat it.)
One of my other favorites is Chicken Spaghetti. I had to fiddle with this one a bit to make it to our liking, but I didn't fiddle too much. This is, however, one of the few recipes in my repertoire any more that still calls for a can of cream of something soup. I'm sure I could make a white sauce easily to substitute, but really, this recipe is so perfect the way it is, I hate to mess with a good thing.
For my recipe, I poach one large or two small boneless, skinless chicken breasts.
Check out Pioneer Woman's version of this creamy comfort food and mine listed below.
1 cup cooked chicken, shredded
1 1/2 cups dry spaghetti, broken into two inch pieces
1/4 cup onion, diced
1 can Cream Of Chicken Soup
1/4 cup sour cream
1 cup grated mild cheddar cheese, divided
1/2 teaspoon Lawry's Seasoned Salt
Salt And pepper, to taste
Cook spaghetti until al dente. Drain. Combine all ingredients except half of the cheddar cheese.
Place mixture in 9x9 casserole pan and top with remaining cheddar. 350 degrees for 45 minutes until bubbly.
Cover with foil if the top is getting overcooked.