Rich and creamy Chicken Tetrazzini is a colorful and tasty weeknight dinner. Using cooked chicken from the freezer makes stovetop meals, soups, and casseroles like this tasty Chicken Tetrazzini a snap to prepare.
If you aren't a fan of canned soups, use a homemade white sauce and sautéed mushrooms in place of the soups.
Recipe
Chicken Tetrazzini
Rich and creamy Chicken Tetrazzini is a colorful and tasty weeknight dinner. Using cooked chicken from the freezer makes this tasty dish a snap to prepare.
Ingredients
- 10 ounces spaghetti
- 2 cups shredded cheddar jack cheese, for sauce
- 1 cups shredded cheddar jack cheese, for topping
- 3 tablespoons butter
- 1 onion
- 1 red bell pepper
- 10 ounces condensed cream of mushroom soup
- 10 ounces condensed cream of chicken soup
- 1 soup can of milk
- 2 cups cooked chicken
- salt & pepper to taste
- non-stick cooking spray
Instructions
- Cook 10 ounces spaghetti according to package directions.
- Chop 2 cups cooked chicken.
- Dice 1 onion and 1 red bell pepper.
- Sauté onion and red pepper in 3 tablespoons butter until soft.
- Mix onion and pepper with spaghetti, 2 cups shredded cheddar jack cheese, 10 ounces condensed cream of mushroom soup, 10 ounces condensed cream of chicken soup, 1 soup can of milk, and chicken in a large bowl. Season with salt & pepper to taste
- Pour mixture into a 9x13 inch baking dish sprayed with non-stick cooking spray. Top with 1 cups shredded cheddar jack cheese.
- Bake uncovered at 350°F until bubbly and heated through (about 30-40 minutes).
Notes
Chicken Tetrazzini is a good way to use leftover chicken or bulk cooked chicken from the freezer.
Nutrition per serving
Calories: 436 calCarbohydrates: 35 gProtein: 21 gFat: 23 gSodium: 860 mgFiber: 2 gSugar: 5 g
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Amanda
We have some texture issues here, as well as several food intolerances. So mealtime is always a challenge. I put the onion and bell pepper in the blender with the soups and milk and made a puree, and cut the amount of cheese and noodles in half. My older son said it was "okay" because he's not a fan of even a few spaghetti noodles (it's the texture; I may use another kind of pasta next time), but my younger son loved it! There are so few things that all three of us can eat, so this is definitely a keeper!
Mary Ann
I'm glad you liked it! It's a great idea to make a puree for texture issues, and I love changing out different styles of pasta when I make things (I particularly like small, hearty pasta).