Reviewed: Jul. 5, 2003

didn't have everything in the house to make it as directed so i substituted velveeta for chedder and chicken broth for wine. Turned out delicious and was a hit with the hubby.

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SKITZOETTE

Cooking Level: Expert

Living In: Pontotoc, Mississippi, USA

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Reviewed: Jun. 16, 2003

This is a delicious, quick & easy version of Tetrazzini. I added a handful of pine nuts for fun. Guests asked for the recipe.

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Shelly Ann

Cooking Level: Expert

Home Town: Wellsville, New York, USA

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Reviewed: Mar. 27, 2003

Great stuff! I left out the green peppers (hubby doesn't like them) and it was still really good. I recommend breaking the spaghetti into small (2 inch?) pieces before cooking to make it easier to mix.

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JOANIE

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Reviewed: Feb. 6, 2003

This is really good. This dish is also a favorite..but of the women in my family...hahaha!! We added mushrooms (which I don't care for)but did that for the sake of others. And I prefer chicken broth over white wine. When we have large get-togethers we like to make a big batch of chicken spaghetti and a batch of regular spaghetti (for those die-hard red sauce people). There's usually not much chicken spaghetti left after the evening is over. Great Job Marty!!

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JOSIE

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2002

We loved this casserole! Easy, filling and good! In a rare moment, we are out of green bell peppers so I just added another jar of diced pimentos. Also, I used onion flakes and cream of chicken (only because that is all I had available...it's time to go grocery shopping!). Be sure to add the wine, it enhances the taste of the casserole and is really subtle! Will make this again!! Thanks Marty!!

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DREGINEK

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Reviewed: Oct. 16, 2002

I made this for my guy friend for his birthday, and he LOVED it! Begged me to make it again. I changed it a bit, instead of wine I used whiskey (we're not big wine drinkers), I added some fresh sliced mushrooms, omitted the onion and pepper and used onion powder instead, and added a teaspoon of garlic powder.

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SUZZIE526

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 9, 2002

This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom, and I used chicken broth instead of the wine. Super easy, makes lots, and improves with age!

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MARY081101

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Reviewed: May 30, 2001

This has become our favorite recipe. It's SO good and makes great leftovers. Everyone I make it for loves it. I always saute the onion and bell pepper to soften them before mixing with the rest of the ingredients.

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FORMERFRY

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Reviewed: Jan. 18, 2001

This dinner wasn't bad but it lacked seasoning. Salt and pepper wasn't enough. Maybe some cajun spice or hot sauce. I'm not sure if I would make this again. Michele, ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Nov. 24, 2000

I thought the onions were too crunchy after the initial baking time. I added more wine, stirred it, and baked it longer, then added the cheese topping. It's good, and my husband really liked it.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 17, 2000

Add garlic powder and a little less pasta for a nice creamy sauce everyone liked this one..

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MARSTAC

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Reviewed: May 31, 2000

Yum!! I thought this was very good! I used some good white cheddar and the regular package stuff together. I almast left out the pimento but, it gave it a good flavor.

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2 users found this review helpful