Chicken Tetrazzini

Chicken Tetrazzini

Nicole Leonard

"This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!"
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Ingredients

1 h 15 m servings 519 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 898 mg
  • 36%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
  3. Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
  4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped i...

Most helpful critical review

We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at le...

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Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped i...

We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at le...

I've made this twice and it's been a hit both times. Did it with penne pasta and added garlic and oregano. Love the penne instead. Heartier!

This recipe is simply easy and delicious!!! My husband and kids loved it. I added a side salad and garlic sticks.

I made it but didn't use the celery salt or evaporated milk. I also used an extra can of cream of chicken and about 3 tsp of sour cream and black pepper. My kids loved it and so did my very pick...

Made this tonight. Everyone loved it. Didn't have celery salt on hand. Added a little poultry seasoning to the mixture and topped the casserole with some French fried onions for the last ten min...

So good!!! Only thing I changed is that I didn't have evaporated milk so I used 1 cup whole milk & one half cup half & half mixed together. Ended up wonderful. My husband loved it too!

Nice, but it did come out somewhat bland. I added fire roasted tomatoes, but I don't think it was the right flavor to add.

Almost done making this recipe when hubby said I don't really like chicken casseroles. TWO helpings later he changed his mind. YUMMY!!

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