As is the case for many people, considered one of Ree Drummond‘s hottest recipes comes from her mother’s kitchen.
The Pioneer Girl says her hen spaghetti is considered one of her recipes that’s timeless.
“Meals is so thrilling now with TikTok and Instagram – I imply, the creativity simply blows me away,” Drummond tells USA TODAY. “But if I pull hen spaghetti out of the oven, right here in my home, it’s gone.”
The Meals Community star thinks whereas folks love thrilling and recent meals they nonetheless crave flavors they keep in mind from childhood.
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Drummond’s hen Spaghetti recipe was first featured on her present “The Pioneer Girl” in 2012. And all these years later, she says she wouldn’t change a factor concerning the recipe.
So, for if you’re looking for a second of nostalgia or a dose of consolation meals, do that recipe Drummond shared with USA TODAY,
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The Pioneer Girl’s Hen Spaghetti recipe
Serves: 8 servings
prep time: 20 minutes
Prepare dinner time: 1 hour and 20 minutes
Whole time: 1 hour and 5
- 1 complete uncooked hen, reduce into 8 items
- 1 pound skinny spaghetti, damaged into 2-inch items
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced inexperienced bell pepper
- 1/4 cup finely diced pink 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 floor black pepper
- Preheat the oven to 350 levels F.
Deliver a big pot of water to a boil. Add the hen items to the boiling water and boil for a couple of minutes, then return the warmth to medium-low and simmer, 30 to 45 minutes.
Take away the hen and a couple of cups of the hen cooking broth from the pot. When the hen is cool, take away the pores and skin and pick the meat (a mixture of darkish and white) to make 2 beneficiant cups.
Prepare dinner the spaghetti in the identical hen cooking broth till al dente. Don’t overcook. When the spaghetti is cooked, mix with the hen, mushroom soup, 1 1/2 cups cheese, the inexperienced peppers, pink peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved hen cooking broth, including a further cup if wanted.
Place the combination in a casserole pan and prime with the remaining 1 cup of cheese. Cowl and freeze as much as 6 months, cowl and refrigerate as much as 2 days or bake instantly till bubbly, about 45 minutes. (If the cheese on prime begins to get too cooked, cowl with foil).