Granny Faye's Chicken Spaghetti


(7 votes) 4 7

This dish is our family favorite and as the matriarch she always served this at our function for kids of all ages.

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  • 1 10 oz. pkg. thin spaghetti
  • 1/2 C. chopped pimento
  • 1 onion, chopped
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 2 to 3 lb. chicken
  • 1/4 C. green pepper
  • 2 cans cream of mushroom soup
  • 1 1/2 C. grated cheddar cheese
  • 1/8 tsp pepper

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Cook chicken half covered with water long enough to debone and dice. Cook spaghetti according to package directions. Blanch. Add all ingredients except 1/2 C. of cheese, which you sprinkle on top. Bake for 1 hour at 350 degrees in Pyrex dish.

Reviews (3)

  • My recipe for this dish has almost the same ingredients. I use Cream of Chicken soup instead of mushroom soup; boil my chicken in chicken broth instead of water; use 'elbow' spaghetti; add a little milk and omit the cheese; cook on stovetop. Great served with green pea salad.

    Flag as inappropriate cdpat1953  |  March 17, 2009

  • I've been making this for 3 or 4 years now, we do love it too. We always have leftover chix int the freezer, so I use that. I also use Fat Free crm of mushroom soup and fat free or 2% cheddar cheese to lighten it up, and it is and excellent casserole.

    Flag as inappropriate pixie  |  September 3, 2008

  • This was soooo good.

    Flag as inappropriate AckAdams4  |  September 18, 2007

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