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Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe photo by Taste of Home

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This comforting casserole is made with leftover cooked chicken and canned soup. It's so easy to assemble. Once you pop the dish in the oven, you'll have some time to take care of other things.—Martha Sue Stroud, Clarksville, Texas

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Chicken Tetrazzini Recipe

Prep: 15 min. Bake: 1 hour

Yield: 10-12 Servings

15 60 75

Ingredients

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven; saute green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture; toss. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until hot and bubbly. Uncover; sprinkle with cheese; bake 10 minutes longer or until the cheese is melted. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 292 calories, 10 g fat (5 g saturated fat), 42 mg cholesterol, 431 mg sodium, 35 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Chicken Tetrazzini in Reminisce Extra February 1993, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Tetrazzini

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Reviewed on Oct. 21, 2011 by annaf27

This is an easy meal to make and my husband requested that it be made again and again! A good sign from such a picky eater! Also, I love that it's a white sauce meal that is so low in calories! A rare find!

Reviewed on Mar. 20, 2011 by Kitchen Gnome

This was very good, I did add some broccoli for a meal in one.

Reviewed on Mar. 08, 2010 by shaklee740

Awesome! Quick short form but Very Good!!!!!!!

Reviewed on Jan. 27, 2010 by FriedaG

I use cream of celery soup because I think it gives this casserole a more appealing color. I have made multiple pans for carry-in dinners and it always goes over well.

Reviewed on Feb. 07, 2009 by dehaan5

this was good, but I would like to try it with a blush sauce next time