Ree Drummond’s Chicken Spaghetti Is the Best Thing I’ve Ever Made in a Casserole Dish

I don’t know how my mother did it. When we grew up, we rarely ate. Perhaps the occasional Friday pizza night or birthday dinner, but otherwise my mother has prepared a homemade meal for our family-without the help of an air fryer or an immediate pot days a week.

As a working mother of two children at school who started after school, dinner is the most hectic time of our day. It is difficult to find recipes all Will eat and we can get on the table quickly and affordably. Fortunately, I discovered recipes like how Ree Drummonds chicken -Spaghetti These are the official Redeemers of our household.

What I love about this recipe

Simple, affordable ingredients? Check. Low mess? Control check. Totally delicious? Yes indeed. Chicken Spaghetti ticks all boxes. However, the best thing about this recipe is simple, flexible preparation.

Since our weekdays are busy, I love to make as much meal planning and preparation as possible on weekends, because then life only moves a little slower. In order to accelerate the preparation of this court, I often cook and crush the chicken in advance (and save additional ones for a different chicken casserole).

If I look for an even better abbreviation, I will completely prepare and put together the casserole and then freeze the whole thing to bake later a week. This recipe adapts to your schedule – not the other way around – and I love that.

Let’s not forget the taste. If you love an old-fashioned King ranching, you will be obsessed with Ree’s Chicken Spaghetti. With peppers, all -rounders, cayenne and a few trustworthy doses with mushroom soup, it has a similar taste profile that is full of nostalgia. (Anecdotically, my children enjoy this chicken spaghetti more because the small pieces of spaghetti are a little more fork-friendly than the layers of Tortilla, which are usually contained in the King Ranch.)

We also love that there is not one, not two, but three Full cups of sharp cheddar cheese. It makes the dish sticky, creamy and extremely satisfying.

How I make the drum moon chicken spaghetti

When I drive the dish from scratch, I punch the chicken in a large pot until it is completely cooked. Depending on what I have at hand, I use two or three large breast breast or an entire fryerhuhn. As soon as the chicken is cooked, I let it cool and chop it into small, bite -sized pieces.

Next I cook the pasta in the same pot so that it absorbs part of the chicken taste. Cook the pasta until it is barely Al dente because it is prepared in the oven. Ideally, it should still have a bit of chewing if you let it drain.

From there all ingredients, minus a cup of cheese, put in a large bowl and stir to combine. Place in a baking dish, exceed the rest of the cheese and then bake to hot and bubble. Ree’s chicken spaghetti recipe requires 45 minutes, but I think that the casserole is usually ready by half an hour. Take out of the oven and let cool for 5 or 10 minutes (if you can!), And then dig into all its spicy, creamy splendor.

Tips for the production of REE Drummonds chicken spaghetti

I have made this recipe enough now because I have learned some helpful tips and tricks to make it even better (and if possible, easier).

• Use a rotisserie chicken: While REE recommends poaching the chicken in water in order to make a quick stock for cooking the pasta, I do not find this step necessary if it is an exhausting day. I have often shredded rotisseries and cook the pasta in salted water instead, and the dish still comes out as the winner.
• Skip the pasta: The recipe from REE requires three cups of spaghetti in 2-inch pieces. If you wonder how much of a box of spaghetti this is, it is a little more than half of the box (about half a pound of spaghetti). You’re welcome.
• Stir in the heat: We are a family who enjoys a small spice (yes, even my 4-year-old likes food that his little tongue dances). I often add a can of green chilli or a diced Jalapeño for a small additional kick. Replace a cup of pepper jack cheese with a cup of cheddar cheese is another delicious trick that gives the dish fire.
• Use every “cream” soup: If you don’t like mushrooms, you know that the taste is almost not perceptible here. Nevertheless, you can also use chicken or celery cream in this recipe.