Recipe by Megan Rae
"I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
skinless, boneless chicken breast halves
1 (14.5 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (16 ounce) container
1 1/2 cups
thinly sliced celery
1 1/2 cups
sliced fresh mushrooms
salt and pepper to taste
dry bread crumbs
Delicious...I omitted celery & used low-fat soup & fat-free sour cream, & it did well...except the chicken was too tough. Next time I'll shorten the cooking time and/or pound the breasts flat.
Easy to prepare but no wow, definitely needs something. May be a hit with kids, I don't have any at home anymore.
I made this recipe for my picky husband who only eats chicken and wants me to find a million different ways to make it. He loved it. I omitted the vegetables, (he doesn't like them) and I pounded the chicken thinner and seasoned it with a tiny bit of garlic powder. I also added red pepper and placed it on top of the chicken. I poured almost all of the soup mixture over the pasta before I placed the chicken on top so the noodles wouldn't get dry spots in them. Then I placed the chicken and peppers on top and poured the rest of the soup over it. It was delicious. He now regularly requests it.
Awesome I loved it, and can't wait to make it again. Made it pretty much just as is, I put just a little more spices in than called for. Leftovers were gone the next day. Awesome awesome!!
I made this in a pan on the stove. While the spaghetti was boiling, I also boiled the chicken (in separate pans). Used 1/2 can Campbells beef consumme instead of chicken broth, 1 whole can cream of mushroom soup, 8 ozs lite sour cream (we like our pasta kind of soupy). Topped with 3 cheese dry bread crumbs. Very yummy!
I followed the recipe pretty closely except I added about 1 tablespoon of minced onion to the sauce. I used fat free & reduced sodium where I could. I had leftover roasted chicken so I used that instead of uncooked pieces. I had about 1/4 cup of Parmesan that needed using too so I added that to the sauce. I also used only 1/4 cup milk and 1/4 cup white wine (I know tetrazzini usually has shery but all I had was chardonnay, lol) .... Ended up mixing it all together instead of just pouring it on top. Pretty good and fairly easy... always a winning combo in my eyes.
* Percent Daily Values are based on a 2,000 calorie diet.
Megan Rae's Chicken Tetrazzini
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 495
** Calories from Fat: 180
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an easy baked chicken tetrazzini.
See how to make a quick and creamy chicken pasta that's a twist on shrimp scampi.
Learn how to make delicious, creamy tetrazzini with leftover turkey meat.