Kristi's Tetrazzini

Kristi's Tetrazzini

43 Reviews 2 Pics
Joanne Choquette
Recipe by  Joanne Choquette

“Great to make the night before, especially good for a potluck contribution!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.
  2. In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.
  3. Meanwhile, cook pasta according to directions. Drain.
  4. In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.
  5. Bake for 45 minutes.

Share It

Reviews (43)

Rate This Recipe
McCrearyacres
20

McCrearyacres

Good base recipe. Definitely take the time to read the "most helpful" reviews before making this dish. Changes I made to the dish (taken from the other reviewers) use only 1/2 of the noodles called for (6 oz), slightly undercook them since they will be cooking longer in the oven, half the broccoli, mushrooms and onions, roast the chicken rather than boil the flavor out of it, add about 1 cup of chicken broth to keep it creamy, double the cheese and mix it within the dish,add 2-3 cloves of minced garlic, sautee all of the veggies (onion, garlic, celery, mushrooms, and broccoli) in a tablespoon of olive oil until just starting to soften, top with something crunchy (I used potato chips). I also covered the casserole for 30 minutes and uncovered for the last 15. It is a great recipe as doctored-probably just okay as written.

KITINMA
16

KITINMA

My roommates LOVED this recipe, although I hoped that it would be saucier. I used frozen chopped broccoli (no mincing for me), and substituted a can of cream of chicken and broccoli soup for one of the chicken ones. I would recommend adding water like other reviews said, and sauteeing the onion first (unless you like it crunchy). Before baking I added seasoned bread crumbs for a bit of crunch. This recipe makes a TON of servings- good for big crowds (or very hungry ones).

Andrea
13

Andrea

This is the first time I've written a review, but I've been a member to site for awhile and I've tried a few recipes. The fact that I decided to write a review should say it all. My husband and I loved this recipe. I used chicken quarters (it was on sale) but I forgot to use the broth as some other reviews had mentioned, but I will next time, as I agree the original recipe doesn't make as much as a sauce as I'd like. I added green peppers, more cheese (my husband loves anything with cheese) and added milk twice through baking. I also didn't boil my noodles that long because I knew I wanted to cook it a little bit longer. I can't say enough, this recipe is wonderful!

More Reviews

Similar Recipes

Easy Chicken Tetrazzini
(437)

Easy Chicken Tetrazzini

Easy Turkey Tetrazzini
(265)

Easy Turkey Tetrazzini

Slow Cooker Chicken Tetrazzini
(120)

Slow Cooker Chicken Tetrazzini

Chicken Tetrazzini I
(95)

Chicken Tetrazzini I

Easy Slow Cooker Chicken Tetrazzini
(9)

Easy Slow Cooker Chicken Tetrazzini

Chicken Tetrazzini III
(11)

Chicken Tetrazzini III

Nutrition

Amount Per Serving (7 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 45.9 g
  • 15%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Chicken Tetrazzini

>

next recipe:

Easy Chicken Tetrazzini