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!!
- 2 cups (or 2 cans) chopped, cooked chicken
- 1 c. chopped celery
- 1 bell pepper, chopped
- 2 cans cream of mushroom soup
- 1 can chicken broth
- 4 oz. chopped pimentos
- 12 oz. spaghetti cooked in broth
- grated cheese (original recipe says Velveeta melts best)
- 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.