Thelma’s Chicken Spaghetti

Creamy spaghetti and chicken with green chilies and cheddar cheese.


Thelma’s Chicken Spaghetti

This recipe comes from my friend Thelma, she is my friend that rarely cooks. I am so glad she decided to cook today because even though I thought I would have a recipe to share with you I don’t. I made a new recipe tonight with chicken thighs and lots of peppers and while it was okay it is not a recipe I will make again or even try to figure out how to save it. I may of liked it better if I had been planning to turn it into chicken philly subs, as a dinner with rice not so much.

I was surprised when I saw Thelma post this dish so I immediately wrote her and asked her permission to use her photo and recipe. She obliged and I am now sharing it with you. Doesn’t it look great?

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Thelma's Chicken Spaghetti
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
Creamy spaghetti and chicken with green chilies and cheddar cheese.
  • 8 oz pack spaghetti noodles
  • 2 cans cheddar cheese soup
  • 2 Chicken breasts
  • 4 oz. Cream cheese
  • Green chilies chopped
  • 4 oz. Pimento
  • 1 can cream of chicken soup
  • 8 oz. shredded cheddar cheese
  • onion – diced
  • 1 cup chicken broth
  1. Boil chicken but save broth to boil noodles in. Cook spaghetti noodles in chicken broth. Chop up chicken.
  2. In a large bowl, mix chopped chicken, cream cheese, pimento, soup. green chilies, and one cup chicken broth.
  3. In 11 x 13 baking pan, first put the spaghetti noodles. Cover with cheddar cheese soup. Cover with chicken mixture.
  4. Fry onion and sprinkle over chicken mixture with the shredded cheese.
  5. Bake 350 for about an hour.


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