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Chicken spaghetti

By: 23 April 2011 One Comment

Editor’s note: Marci Kay Nobles got more than a bit burned out on writing recipes after submitting one Christmas dessert a day during the month of December. Luckily, she’s back and ready to post. The first recipe she’s prepared during her “comeback tour” is one for chicken spaghetti. It’s been a big hit whenever she’s cooked it for special occasions at Parkview United Methodist Church in Benton and seems to be one of those recipes that’s more than a bit trendy these days. So, hop on the bandwagon because now Nobles is sharing it with the world. Welcome back, Marci Kay!

Chicken spaghetti


* 2 cups Cooked Chicken
* 3 cups dry spaghetti
* 1 can cream of mushroom soup
* 1 can cream chicken soup
* 2 cups sharp cheddar cheese
* 1 medium bell pepper chopped fine
* 1 small onion chopped fine
* 1 jar (4 ounces) diced Pimentos, drained.
* 2 cups of reserved chicken broth from pot.
* 1 teaspoon Lawry’s Seasoned Salt
* 1/4 teaspoon Cayenne Pepper
* 1 cup sharp cheddar cheese


Cook chicken and debone to make 2 cups (I add the whole chicken, no sense in wasting meat). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup of sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. Uncover the last 15 minutes of baking time so the cheese on top starts to brown.

Someone's in the kitchen with Marci!

About: Marci Nobles:
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to

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