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.
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 oz. spaghetti, cooked and drained
- 3 C shredded cheddar jack cheese, divided
- 3 Tbsp. butter
- 1 onion, diced
- 1 red bell pepper, diced
- 10 oz. can cream of mushroom soup
- 10 oz. can cream of chicken soup
- 1 soup can milk
- 2 cups cooked chicken, diced
- salt & pepper to taste
- non-stick cooking spray
Instructions
- Sauté onion and red pepper in butter until soft.
- Mix onion and pepper with spaghetti, 2 cups of the cheese, soups, milk, and chicken in a large bowl. Season to taste with salt and pepper.
- Pour mixture into a 9x13 inch baking dish sprayed with non-stick cooking spray. Top with remaining 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
Calories: 436kcal | Carbohydrates: 35g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 860mg | Potassium: 301mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 20mg | Calcium: 337mg | Iron: 2mg
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).