Nana’s Chicken Spaghetti

Nana’s Chicken Spaghetti.



My theory on this recipe is that – like all the very best recipes – it stands the test of time and taste because it is easy to make, scrumptious to eat, and plenty filling.  I received the recipe from my mother-in-law when Coach and I got married almost 22 years ago.  I have also seen it nearly character-for-character in Ree Drummond’s first cookbook which leads me to believe that it has been present at many a Texas/Oklahoma church potluck over the past 100 or so years.  Needless to say, one can never go wrong with a recipe that has found a long life on the Church of Christ cookbook circuit!!


  1. 2 cups (or 2 cans) chopped, cooked chicken
  2. 1 c. chopped celery
  3. 1 bell pepper, chopped
  4. 2 cans cream of mushroom soup
  5. 1 can chicken broth
  6. 4 oz. chopped pimentos
  7. 12 oz. spaghetti cooked in broth
  8. grated cheese (original recipe says Velveeta melts best)
  9. salt and pepper



  • Saute celery, bell pepper, and onion in a small amount of oil.


  • Mix with soup.
  • Add chicken, pimentos, and spaghetti.
  • Season with salt and pepper to taste.


  • Place in 9×13 pan.


  • Sprinkle with grated cheese.
  • Bake at 350 degrees until cheese melts.

I served Nana’s Chicken Spaghetti with fresh, steamed green beans and garlic toast.



I am happy to report that there were no complaints, so I suppose my cooking skills are still intact.