Megan Rae's Chicken Tetrazzini Recipe -
Megan Rae's Chicken Tetrazzini Recipe
  • READY IN hrs

Megan Rae's Chicken Tetrazzini

Recipe by  

"I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
  2. Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
  3. Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
  4. Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2009

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.

Most Helpful Critical Review
May 01, 2009

Easy to prepare but no wow, definitely needs something. May be a hit with kids, I don't have any at home anymore.


9 Ratings

May 18, 2009

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.

Sep 02, 2009

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!!

Dec 15, 2010

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!

Feb 19, 2013

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.


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 403 mg
  • 16%

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

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