As is the case for many of us, one of Ree Drummond's most popular recipes comes from her mom's kitchen.
The Pioneer Woman says her chicken spaghetti is one of her recipes that is timeless.
"Food is so exciting now with TikTok and Instagram – I mean, the creativity just blows me away," Drummond tells USA TODAY. "Yet if I pull chicken spaghetti out of the oven, here in my house, it's gone."
The Food Network star thinks while people love exciting and fresh foods they still crave flavors they remember from childhood.
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Drummond's chicken Spaghetti recipe was first featured on her show "The Pioneer Woman" in 2012. And all these years later, she says she wouldn't change a thing about the recipe.
So, for when you're seeking a moment of nostalgia or a dose of comfort food, try this recipe Drummond shared with USA TODAY.
The Pioneer Woman's Chicken Spaghetti recipe
Serves: 8 servings
Prep time: 20 minutes
Cook time: 1 hour and 20 minutes
Total time: 1 hour and 5
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
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This article originally appeared on USA TODAY: Pioneer Woman Ree Drummond shares popular chicken spaghetti recipe