Easy Chicken Tetrazzini

Easy Chicken Tetrazzini

495

"A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double."
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Ingredients

servings 473 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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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. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
  2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

495
  1. 672 Ratings

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Most helpful positive review

My new favorite!!! I used a whole fryer, reserving ALL of the broth and straining it. Many other reviewers said to add 1 cream of chicken and 1 cream of mushroom soup, and that's what I did. I a...

Most helpful critical review

This was pretty good. Rating recipe as is...I did alot to spruce it up which means this recipe isn't all that great. Im scared to know what it would take like without all the seasoning I added...

My new favorite!!! I used a whole fryer, reserving ALL of the broth and straining it. Many other reviewers said to add 1 cream of chicken and 1 cream of mushroom soup, and that's what I did. I a...

After reading the reviews I realized what a great base recipe Marion has provided. You add or delete to your personal preference. I like to cut my chicken breast into cubes while frozen since ...

This was the best chicken tetrazzini I've ever had! I used boneless skinless chicken breast, cut into small pieces and seasoned with lemon juice, paprika, rosemary, thyme, oregano, minced garli...

Like others, I used 1 can Cream of Mushroom, 1 can Cream of Chicken and 1 3/4 cups of the broth from boiling the chicken, also added 1 1/2 teaspoons of chicken soup base. To the soup mixture I ...

Slight variations: use egg noodles or corkscrew pasta in place of the spaghetti (it holds the sauce better), you really only need to use one bullion cube (lowers the sodium in this recipe drasti...

Very good and wow! It makes alot (as others have warned)! I used fettucini noodles (broken in half) b/c I'm all out of spaghetti and the first thing I thought this dish needed was a little color...

Just a request to the very kind ladies (or men) who take the time to write reviews that change (or augment) the recipes. We rookies that cook for out ladies (my case) often copy these recipes. I...

I gave this a 5 because it was sooo good and so simple to make. I did add some onion, garlic,red pepper and broccoli to the chicken when cooking to make it healthier, and also some spices as wel...

AWESOME RECIPE! HUSBAND SEASONED WATER W/SEASONED SALT, PEPPER, GARLIC POWDER, AND ONION POWDER THEN BOILED CHICKEN. I USED THE SAME WATER TO BOIL THE NOODLES. REALLY KICKED UP THE FLAVOR. ALSO ...