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!"
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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.
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 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.
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
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