Chicken Tetrazzini

Chicken Tetrazzini

Nicole Leonard 0

"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
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Original recipe yields 6 servings

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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

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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.

Directions

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  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.

Reviews

13
  1. 15 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...

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

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

Doubling the amount of pasta, I used 2 cans of cream of chicken. I threw in about 1/8 cup of dehydrated diced onions., 3 (12 oz) cans of chicken (Something left over from my "Emergency" suppli...

I made this dish for my fiancee and I, and it turned out great! I added mozzarella cheese in with the cheddar (in the mixture as well as the topping). I also sauteed my chicken, seasoned with ga...

I love chicken so I added a layer of it on top then added the Cheddar. For a kick I sprinkled some paprika on top of the Cheddar. In the mix I did add sauteed mushrooms for Iron! yummy!

It was really good i liked it

This turned out great! I added fresh broccoli and garlic in with the onions and only used the cheese on top and even my Mom ( who is not a big fan of meat, including chicken) thought it was qui...

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