Chicken Tetrazzini III Recipe

Directions

In a medium pot, bring the water and chicken broth to a boil. Add the spaghetti pasta, and cook until al dente. Drain well.
In a large skillet saute onion in olive oil until tender. Add chicken, mushrooms, 1 ounce of Cheddar cheese, flour, and cooked spaghetti. Mix well.
Pour mixture into a 2 quart baking dish. Top dish with remaining ounce of Cheddar cheese and almonds.
Bake in a preheated 350 degree oven (175 degrees C) for 30 to 40 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
301 cal
15%

Fat
14.2 g
22%

Carbs
26.1 g
8%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

SARAHELISE

Nov. 12, 2003

"This was very easy to make, but it wasn't good at all. There is no liquid in it! It was very dry. Isn't chicken tetrazinni supposed to be in a sauce? It was so dry the pasta got hard and crunchy a..." See morend the chewing the chicken was like chewing cotton."

ElvisInFlorida

May. 28, 2004

"I usually don't try recipes on this site until I've read the reviews. However, this time I didn't and surely wish I had! The basic ingredients of this recipe are fine, but as the other reviewer noted,..." See more this recipe needs the liquid to make it creamy. After following the recipe as written, it didn't take too long to figure out I was in trouble. So, I added about 2 cups of half&half, mixed with about a 1/4C of cooking sherry and 2T of grated parmesan. It helped, and we ate it anyway, but the damage was already done. Try another recipe to make creamy chicken tetrazzini!"

Connie

Feb. 13, 2005

"This was barely "ok". Very dry. This dish is supposed to be semi firm with some sauce as i remember. This is very dry and was a waste of shopping time and a dissapointing meal to serve, Would not use ..." See morethis recipe for this dish again, I am sure there is better out there to try. Sorry."

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