Chicken Tetrazzini for a Crowd

Chicken Tetrazzini for a Crowd

186 Reviews 3 Pics
Lois Shaw
Recipe by  Lois Shaw

“If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!”

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Adjust Servings

Original recipe yields 20 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  2. In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
  3. Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

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Reviews (186)

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My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe!



Now, this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat, so I boiled/simmered for 2 1/2 hrs. a 6 lb. chicken hen in a broth of water, lots of chopped cel., onion, bell pepp., garl., bl. pepp., and poultry seas. (more trouble but worth it) After removing fat, skin, bones & veggies from the broth, I proceeded w/the rest of the recipe exactly as it was (I also cooked the spag. in the same broth). Thanks for a recipe I'll use for a long time!



Fixed this for the first time. Made some adjustments since many reviewers said it was a little bland. Halved the recipe. I used one can of cream of mushroom and one can of cream of celery. I sauteed chopped celery, red onion, chopped garlic, and the mushrooms. Simmered this in some sherry. Used cooked chicken thigh since it's a little tastier than chicken breast. Added a dab of brown mustard and a splash of Worchestshire to the soup mixture. Used whole wheat spaghetti to add some grain to the recipe. Also, covered with crushed cracker and drizzed butter as recommended by reviewers for the last 10 minutes. Yum ... this was delicious!! Thanks for the recipe Lois!

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Amount Per Serving (20 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 506 mg
  • 20%

Based on a 2,000 calorie diet



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Chicken Spaghetti


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Easy Chicken Tetrazzini