Chicken Caesar Tetrazzini

READY IN: 40mins
Recipe by Pvt Amys Mom

This is super easy to make and is delicious!! I found it in a Hidden Valley Ranch cook booklet that I picked up at the grocery store. Even picky DH loved it!! I picked up a rotisserie chicken so that I could make this on a "busy" night and still have dinner at a decent hour. I could not find plain hidden valley caesar dressing - mine had roasted garlic in it, yum yum!

Top Review by vdm86

This was pretty good. A little TOO tangy for me, and I even love caesar dressing. I ended up using some of the pasta water since I didn't have chicken broth, but I followed the rest of the recipe exactly. Next time I think I'll cut back on the caesar dressing and maybe add a little milk or something to tone it down.

Ingredients Nutrition

  • 8 ounces uncooked spaghetti
  • 2 cups shredded or cubed cooked chicken
  • 1 cup chicken broth
  • 1 cup bottled hidden valley caesar salad dressing
  • 1 (4 1/2 ounce) jar sliced mushrooms, drained
  • 12 cup grated parmesan cheese
  • 2 tablespoons dry breadcrumbs


  1. Cook spaghetti according to package directions.
  2. (I cut out a step here and just mix it all in the cassarole dish).
  3. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl.
  4. Place mixture in a 2-quart cassarole.
  5. Mix together parmesan cheese and bread crumbs; sprinkle over spaghetti mixture.
  6. Bake at 350° for 25 minutes or until cassarole is hot and bubbly.

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