Megan Rae's Chicken Tetrazzini

Megan Rae's Chicken Tetrazzini

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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Ingredients

1 h 15 m servings 495 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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

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

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Newest

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.

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 poun...

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 cre...

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

I cut the chicken in bite size pieces. I omitted the onions and celery (don't like). Used onion powder and celery salt. I added mozzarella cheese to the liquid mixture. And I added garlic powde...

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...

It turned out good preparation wise... but it definitely could've used something else. The seasonings could be better selected. I changed mine up a bit and used real garlic, real onion, and thre...

We really enjoyed this recipe. I omitted the celery because I didn't have any on hand, used boneless skinless chicken thighs cut up instead of breasts (our preference) and had to use canned mus...

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