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Chicken Tetrazzini for a Crowd

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

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Original recipe makes 20 servings Change Servings

1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat

1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth

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Directions

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.
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.
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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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!

—N2WINIT

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Most Helpful Critical Review

Apr 04, 2006

This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up with that has green olives and peppers...I think I'll stick with that one. Sorry.

—PODGER1

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229 Ratings

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Aug 03, 2003

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!

—KITCHEN DOLLY

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Jan 29, 2007

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!

—KIMMIEGIRL253

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Jul 23, 2003

This is very tasty. I used linguini noodles instead and added some chopped green and red bell peppers. I'll probally add onions next time. I think it lacks a spice but I'm not sure what. Either way, yummy! The family appreciated the change!

—DREGINEK

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Nov 08, 2003

I doubled this recipe for 30 people, wanted some leftovers, well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small amount of chicken broth & used one can of cream of chicken soup, per batch. Also, put some toasted sliced almonds on the top along with the cheese. Added a nice crunch. Everyone raved about this & it was so easy to make ahead of time. It took about an hour to cook after it was in the frig overnight. I did cover it with foil for the first 1/2 hour & didn't put the cheese & almonds on until the last 15 minutes. I will make this over & over.

—JJHEINEMAN

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Mar 01, 2006

This is a great recipe. I put all the cheese in with the soup and then for the top I crush a roll of ritz crackers and cover the top and drizzle with a 1/4 cup of melted butter. Makes a yummy topping. Thanks for a great dinner!

—AlwaysintheKitchen

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Jul 01, 2003

Had no pimentos so I sauted onions, 2 cloves of minced garlic, and the mushrooms. Used one can of cream of chicken and.......the crowd goes wild!!!! Made it for a late buffet at a wedding and it was a hit. Thanks for the great recipe.

—MICKE

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Nutrition

Calories
279 kcal
14%

Carbohydrates
21.4 g
7%

Cholesterol
49 mg
16%

Fat
12 g
18%

Fiber
1.1 g
4%

Protein
20.7 g
41%

Sodium
506 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Tetrazzini for a Crowd

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 279
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 5.2g 26 %
Cholesterol 49mg 16 %
Sodium 506mg 20 %
Potassium 272mg 8 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 1.1g 4 %
Protein 20.7g 41 %
Sugars 2g
Vitamin A 7 %
Vitamin C 9 %
Calcium 18 %
Iron 20 %
Thiamin 29 %
Niacin 79 %
Vitamin B6 13 %
Magnesium 11 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.