Easy Chicken Tetrazzini

443 Reviews 21 Pics
Marian Collins
Recipe by  Marian Collins

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (443)

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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 also used chicken broth instead of water for the saucepan mixture. I also added 1/4 tsp. garlic powder and 1/4 tsp onion powder, and I salted and peppered to taste as well. I boiled Angel Hair pasta 16 oz. in the remaining chicken broth, It made ALL the difference in the world! I used a Kroger brand cheese, they have a wonderful medium sharp cheddar, yum! To top off the cheese I sprinkled a little Progresso Italian style bread crumbs over all(another reviewersuggestion). I think you could lay some broccoli, or some other green on top of pasta and pour chicken mixture on top of that and have a one dish meal. I also think I remember that from another reviewer, thanks. The recipe I had was SO bland, but not this one, full of flavor! Oh, and I did put in mushrooms and it was wonderful!!! Thanks so much for the new addition to my recipe box. I am not a creative cook that throws in a pinch of this and a little of that, I cook strictly from recipies 80% of the time, so these reviews from everyone really help me. Thank you to EVERYONE!!!

Cooking 101

Cooking 101

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 it's easier to cut and it makes less mess and let them thaw in fridge. I added lemon pepper, garlic powder, a little salt and fresh ground black pepper to ziplock bag with chicken and tossed to coat. I used one tbsp of butter and 2 tbsp of olive oil and sauteed chicken till just about cooked through. In place of the bouillon and water I also used low sodium chicken broth. I used 1 can of cream of mushroom and 1 can of cream of chicken 99% fat free since I only had one can of each on hand. I also diced up a small onion and added one can of mushrooms. This turned out really good so thanks again Marion for a recipe that can be tweaked to everyones preference.



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 garlic, and black pepper. I also used whole wheat spaghetti, and one can cream of chicken and one cream of celery. Preparing the soup according to the directions, I was worried that the dish would be too liquidy, but it was perfect. SO flavorful and good! As other reviewers have noted, it might be a little bland if you prepare it as written, without customizing with your favorite spices. For me, the seasonings I used in baking the chicken worked out perfectly for seasoning the tetrazzini. This is a recipe I'll definitely make again. Thank you!

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Amount Per Serving (8 total)

  • Calories
  • 473 cal
  • 24%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 48.2 g
  • 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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Chicken Tetrazzini for a Crowd


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Easy Chicken Tetrazzini for a Large Family