Recipe by Lois Shaw
"If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!"
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spaghetti, broken into pieces
3 (10.75 ounce) cans
condensed cream of mushroom soup
shredded Cheddar cheese
shredded boiled chicken breast meat
1 (4 ounce) jar
sliced pimento peppers, drained
reserved chicken broth
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe!
This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up with that has green olives and peppers...I think I'll stick with that one. Sorry.
Now, this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat, so I boiled/simmered for 2 1/2 hrs. a 6 lb. chicken hen in a broth of water, lots of chopped cel., onion, bell pepp., garl., bl. pepp., and poultry seas. (more trouble but worth it) After removing fat, skin, bones & veggies from the broth, I proceeded w/the rest of the recipe exactly as it was (I also cooked the spag. in the same broth). Thanks for a recipe I'll use for a long time!
Fixed this for the first time. Made some adjustments since many reviewers said it was a little bland. Halved the recipe. I used one can of cream of mushroom and one can of cream of celery. I sauteed chopped celery, red onion, chopped garlic, and the mushrooms. Simmered this in some sherry. Used cooked chicken thigh since it's a little tastier than chicken breast. Added a dab of brown mustard and a splash of Worchestshire to the soup mixture. Used whole wheat spaghetti to add some grain to the recipe. Also, covered with crushed cracker and drizzed butter as recommended by reviewers for the last 10 minutes. Yum ... this was delicious!! Thanks for the recipe Lois!
This is very tasty. I used linguini noodles instead and added some chopped green and red bell peppers. I'll probally add onions next time. I think it lacks a spice but I'm not sure what. Either way, yummy! The family appreciated the change!
I doubled this recipe for 30 people, wanted some leftovers, well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small amount of chicken broth & used one can of cream of chicken soup, per batch. Also, put some toasted sliced almonds on the top along with the cheese. Added a nice crunch. Everyone raved about this & it was so easy to make ahead of time. It took about an hour to cook after it was in the frig overnight. I did cover it with foil for the first 1/2 hour & didn't put the cheese & almonds on until the last 15 minutes. I will make this over & over.
This is a great recipe. I put all the cheese in with the soup and then for the top I crush a roll of ritz crackers and cover the top and drizzle with a 1/4 cup of melted butter. Makes a yummy topping. Thanks for a great dinner!
Had no pimentos so I sauted onions, 2 cloves of minced garlic, and the mushrooms. Used one can of cream of chicken and.......the crowd goes wild!!!! Made it for a late buffet at a wedding and it was a hit. Thanks for the great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tetrazzini for a Crowd
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 108
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