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



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  • 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)



  1. Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
  2. Melt 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.
  3. Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
  4. Place in a large casserole and sprinkle with the remaining grated cheese.
  5. Bake at 350 degrees F for 30 minutes or until hot throughout.
  6. NOTE: 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!!

Printable Recipe Card


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

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