Pamela Thompson


My Kentucky girlfriend - which I might add is "my mentor" when it comes to good "ole" homecooked food, gave this awesome recipe to me. I usually make one to eat and freeze one for later, because it does take some time to make. Although, the rewards are at the TOP of the specter.

★★★★★ 1 vote


5 lb
stewing chicken, cut into large chunks (reserve the stock)
8 oz
package of spaghetti
2 stick
1 medium
green pepper (chopped)
2 small
cans of pimentos (chopped)
1 medium
onion (chopped finely)
1 small
can of mushrooms (drained and sliced)
1/2 c
flour (sifted)
1 pt
light cream
1 lb
cheddar cheese (grated)


1Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
2Melt butter, add green pepper and onions; cook until tender; add mushrooms. Sprinkle flour over this mixture; add cream and cook until thickened. Stir in ½ of the grated cheese and cook until melted.
3Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
4Place in a large casserole and sprinkle with the remaining grated cheese.
5Bake at 350 degrees F for 30 minutes or until hot throughout.
6NOTE: I use 2 large fryers. This is good to divide into 2 dishes – Freeze one and eat one. This dish takes a little extra time to make but so…..worth it. It is great for company and do aheads!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #One, #Dish, #tetrazzini