Chicken Tetrazzini

Chicken Tetrazzini

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
mrs.leonard
Recipe by  mrs.leonard

“This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!”

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 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
  3. Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
  4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Share It

Reviews (2)

Rate This Recipe
capemaychristy
5

capemaychristy

Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped it with bread crumbs as well. Initially I was afraid the spaghetti would get dried out, but was pleasantly surprised to serve an incredibly creamy, yummy and FILLING main dish. Talk about comfort food! This was very tasty and very creamy, but not sickening like an alfredo sauce. My husband and son liked it a lot as well. Good recipe, Mrs. Leonard!

It's A New Day
3

It's A New Day

We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at least the first time through. I'm not sure what else would perk up the taste of this but it was needing something. I halved the recipe and baked in a 9x9" pan for 30 minutes.

More Reviews

Similar Recipes

Chicken Tetrazzini IV
(536)

Chicken Tetrazzini IV

Easy Chicken Tetrazzini
(443)

Easy Chicken Tetrazzini

Chicken Tetrazzini for a Crowd
(185)

Chicken Tetrazzini for a Crowd

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 (6 total)

  • Calories
  • 561 cal
  • 28%
  • Fat
  • 27 g
  • 41%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 39.1 g
  • 78%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 912 mg
  • 36%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Tetrazzini for a Crowd

>

next recipe:

Easy Chicken Tetrazzini