Chicken Tetrazzini

Chicken Tetrazzini

4
mrs.leonard 0

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

Ingredients

1 h 15 m servings 519 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 5 Ratings

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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 i...

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 le...

This recipe is simply easy and delicious!!! My husband and kids loved it. I added a side salad and garlic sticks.