Chicken Tetrazzini (Cotton Country)

Chicken Tetrazzini (Cotton Country)


"A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired."
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50 m servings 511 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1462 mg
  • 58%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.
  4. Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.
  5. Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.


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