This Cheesy Casserole Is Ree Drummond’s Family Favorite—And It’s Easy to See Why!

Move over, lasagna—there’s a new comfort food classic in town! Ree Drummond, aka The Pioneer Woman, has won hearts (and stomachs) everywhere with her Chicken Spaghetti recipe. It’s cheesy, hearty and full of flavor, making it the perfect dish to serve up when you need something cozy and crowd-pleasing. Whether you’re cooking for a family dinner or looking to recreate some nostalgic comfort, Ree’s Chicken Spaghetti is the casserole you didn’t know you needed. But what makes this dish so irresistible? Let’s see how Ree makes it—and don’t worry, we’ve got tips to make it foolproof.

Why everyone loves Chicken Spaghetti

With its creamy sauce, tender chicken and cheesy topping, Ree’s Chicken Spaghetti brings all the nostalgic warmth of a family recipe with modern convenience. It’s easy to see why her cowboys (and countless fans) keep coming back for seconds.

Ree notes that her husband, Ladd, loves it despite not being a big casserole fan, and her kids can’t get enough. It’s no wonder she calls it “the Drummond family casserole.”

Plus, it’s practical. Chicken Spaghetti can be prepped ahead of time, refrigerated for up to two days, or even frozen for six months. Just thaw overnight and bake when you’re ready for an effortless meal. Cowboys, kids and busy cooks alike all agree: this one’s a keeper.

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The ingredients: simple and satisfying

Chicken Spaghetti is a creamy, cheesy casserole loaded with tender chicken, spaghetti noodles and a savory mix of vegetables. Tossed in a rich sauce made with condensed soup and cheese, it’s baked to golden perfection and topped with, yes, even more cheese. You’ll just need these pantry staples and easy-to-find ingredients:

• A “cut-up fryer” or rotisserie chicken (your choice!)
• Thin spaghetti
• Cream of mushroom soup (or swap with cream of chicken, celery or onion soup)
• Chopped onions and green bell peppers
• Pimentos for a pop of color
• Sharp cheddar cheese
• Seasonings like Lawry’s Seasoned Salt, cayenne pepper and black pepper

Ree’s secret? Keeping everything diced small and perfectly seasoned for a bite that’s evenly flavored.

Tips for the best Chicken Spaghetti

Want to take your Chicken Spaghetti to the next level? Here are a few expert tips:

• Undercook the pasta: You’ll want your noodles extra al dente or “toothsome.” That’s because they get cooked twice in this dish, so overcooking will lead to a mouthful of mush.
• Add a kick: If you like spice, sprinkle in extra cayenne or top with sliced jalapeños before baking.
• Go cheesy: Use sharp cheddar for the best flavor, but feel free to experiment with blends like Monterey Jack or Gruyère.

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How to make Ree Drummond’s Chicken Spaghetti

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“If this casserole is wrong, I don’t want to be right,” says Ree with a smile. Making Chicken Spaghetti might seem like a process, but Ree keeps it straightforward. Here’s her official recipe.

Ingredients:

• 2 cups cooked chicken
• 3 cups spaghetti, uncooked, broken into two-inch pieces
• 2 cans cream of mushroom soup
• 3 cups grated sharp cheddar cheese
• ¼ cup finely diced green pepper
• ¼ cup finely diced onion
• 1 (4 oz.) jar diced pimentos, drained
• 2 cups reserved chicken broth from pot
• 1 tsp. Lawry’s Seasoned Salt
• ⅛ tsp. to ¼ tsp. cayenne pepper
• Salt and pepper, to taste

Directions:

• Total Time: 1 hr 15 minutes
• Yield: 8 servings

1. Preheat oven to 350°F. Then, fill a pot with water and bring to a boil. Add the chicken to the pot and boil for a few minutes. Reduce the heat to medium low and simmer for 30 to 45 minutes.
2. Meanwhile, dice up your veggies. Next, break up the dry spaghetti and set aside.
3. Remove the chicken from the pot, turn the heat to high and reserve 2 cups of cooking liquid. Then, add the spaghetti into the pot. Cook for a few minutes, until very al dente. Drain and set aside in a large bowl.
4. Remove the chicken meat from the bones, then place in the bowl. Add the cream of mushroom soup, diced veggies and 2 cups of cheddar. After, add the salt, pepper and cayenne pepper.
5. Adding a cup at a time, pour in the reserved cooking liquid. Place the mixture into a casserole dish and top with the remaining 1 cup cheddar.
6. Bake the casserole for 45 minutes, until bubbly. (If the cheese on top starts to get too cooked, cover with foil).