Pioneer Woman’s Chicken Spaghetti

When I told my kids I was making this dish, they got very excited. My daughter, for all of the wrong reasons.

You see, she thought I was making regular marinara spaghetti (her favorite), but with chicken in it. So, you can understand why this would be a disappointment to her when a white creation gets set down in front of her instead of a red marvel from her dreams.

But the rest of us?

Well, we can’t stop thinking about it.


I first made this recipe about a year ago. I am going to be honest. I thought it was good, but I just wanted to tweak it a bit. You see, I always make a recipe the first time, exactly the way it is written down. I think that is only fair.

After that, I will either leave it alone. Or play with it.

For this recipe, I thought it needed just a few adjustments.

First, I wanted to make it easier.

Second, I wanted a tad more flavor.

Third, I have to have my vegetables cooked in a casserole. I cannot stand crunchy onion.

Fourth, I love the Pioneer Woman. This is still entirely her creation. I just changed it a tiny bit.


Diced chicken meat from one rotisserie chicken
1 1/2 cups chicken stock
1/3 cup reserved water from boiling noodles
1 minced clove garlic (or 1 handy dandy frozen packet)
1/4 cup diced onion
1 diced green bell pepper
1 package of spaghetti noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 tsp salt + 1/2 Tbsp. to salt the water the spaghetti noodles cook in
1/4 tsp. ground black pepper
1/8 – 1/4 tsp. ground cayenne pepper
3 cups grated sharp cheddar cheese
1 jar pimentos
1 tsp. Lawry’s seasoned salt
1 tsp. knorr’s chicken seasoning
1/4 tsp. ground cumin
1/4 tsp. ground paprika
1 Tbsp. Butter
2 Tbsp. Olive oil



Preheat oven to 350 degrees or 325 degrees convect bake.

Cut chicken up from rotisserie chicken. Set aside.

In a stockpot, boil water. Break up spaghetti noodles into small pieces (about 1/3 their original size). Add 1/2 Tbsp. salt to the boiling water. Add noodles to the pot of boiling water. Cook according to al dente directions on noodle package. Carefully reserve 1/3 cup boiling water before draining.


In a large skillet or dutch oven, heat butter and olive oil. Add onion and green bell pepper and sauté over medium low heat for approximately 8 minutes until softened but not brown. Add garlic and sauté one minute. Add pimentos and cook for one minute. Turn off heat.


Add drained spaghetti noodles, chicken, all of the seasoning & spices, chicken stock, reserved 1/3 cup boiling water, the 2 soups, and 2 cups of the shredded cheese (if you are adding broccoli, and I sometimes do, steam it in the microwave. Do not overcook it! It will be a soggy mess in the casserole. I’m not going to say how I know this. ; ). Then add the broccoli during this step, too) to the vegetable mixture. Stir until very well combined.


Pour mixture into casserole dish (if you do not care about it being pretty. You can just leave it in the dutch oven as long as your dutch oven is oven-safe). Top with remaining 1 cup of cheese.


Put the casserole into the oven and bake for 30-35 minutes until cheese is melted and the edges are beginning to bubble.


Remove the casserole from the oven with oven mitts. Turn off the oven. Serve onto plates and eat up! That reminds me…

While I was adding a few spices to tweak this recipe, I made it twice in one week.

When I told my daughter I was making it again, she responded in jest,

“It’s not really spaghetti! I will not fall for your lies again!”

I hate to say this, and please do not tell her I said this, but she’s right.


It’s not spaghetti.

It’s heaven.

P.S. I shared this on Savvy Southern Style.

And My Romantic Home.

Meatball Sliders


The situation is: I hate meatballs. Or at least I thought I hated meatballs. The very name grosses me out. I do not like how dry they can be. How very meaty they can taste. They sometimes can feel like an obstacle on your plate.

However, my husband loves meatball sandwiches. And I love my husband. I decided to branch out. I decided to have a “ball.” Turns out, I do not hate meatballs. I just never had one I really liked. Until now.

Of course, I still hate the name. But that is for another day. Here is how I made my meatball sliders.:

This recipe makes 8 sliders. This is perfect for my family of four. However, I would double this for any larger crowd.



Meatball Ingredients

1 pound ground pork
1/2 tsp. salt
1/4 cup dried unseasoned bread crumbs
1 egg
1/4 cup diced Onions
2 Tbsp. butter
Pinch chili flakes
2 Tablespoons of Dalmatia My Mom’s Red Pepper Spread (I found mine at Vons in the refrigerated section. I know Amazon also carries it if you absolutely cannot find it, but the shipping price is crazy)
1 tsp. worcestershire sauce
1 clove or 1/2 tsp. of minced garlic (I use the pre-chopped kind)
1/4 tsp. dried italian herbs

Other ingredients:
1 jar pasta sauce
8 oz. mozzarella
8 Small rolls or buns

Preheat oven to 400 degrees.


Pour pasta sauce into small saucepan. Simmer on low heat, while you move onto the next step.


Sauté onions for eight minutes in butter on medium-low heat until soft. Stirring occasionally. During the last minute, add minced garlic and then turn off burner. Put in mixing bowl. Allow to cool for five minutes.



Mix all of the meatball ingredients in a large bowl with your hands. And, yes, say it with me, “Ewww!” Remember to take off any rings.


Scoop meatballs onto parchment lined baking sheet with ice cream scoop or one of these handy dandy large cookie scoops.


Line ’em up.


Put in the oven and bake for 20 minutes. They should no longer be pink inside.

Set meatballs aside.

Turn oven to broil.

Open rolls. Lightly butter each side. On a separate baking sheet, line them up. Mine took two batches.

Broil for 30 seconds to one minute until lightly toasted.


Remove from oven. Place the tops of the rolls aside.

Turn pasta sauce burner off.



With the other bottom half: Take a meatball. Smoosh it with your tongs. That’s right. Get all up in there. Remember how messy it made your hands and give it heck. Place it on a roll. Cover it with pasta sauce. Cover it with cheese. Repeat.


Place in oven and broil for approximately thirty seconds to one minute until the cheese is melted and just starting to brown. Watch this! It can get burned very quickly!


Remove from oven. Turn oven off. Cover meatball creation with the other half of the bun. Plate it. Now, this is the part where you serve it with salad and feel better about the meal you are about to eat. Except, I had no salad. So, I served it with chips (um, potatoes) and melon slices.


And oh my goodness! These are one of my new favorite things to make! Easy! Delicious! My husband said they were the best meatball sandwich he has ever had. I love when that happens!