Easy Chicken Tetrazzini

Easy Chicken Tetrazzini

492

"A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double."

Ingredients

{{adjustedServings}} servings 473 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
  2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

492
  1. 668 Ratings

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My new favorite!!! I used a whole fryer, reserving ALL of the broth and straining it. Many other reviewers said to add 1 cream of chicken and 1 cream of mushroom soup, and that's what I did. I a...

After reading the reviews I realized what a great base recipe Marion has provided. You add or delete to your personal preference. I like to cut my chicken breast into cubes while frozen since ...

This was the best chicken tetrazzini I've ever had! I used boneless skinless chicken breast, cut into small pieces and seasoned with lemon juice, paprika, rosemary, thyme, oregano, minced garli...