Chicken Tetrazzini

READY IN: 47mins
Recipe by Mel Callihan

Very tasy and easy! Great for dinner parties.

Top Review by havetoeat

I made this tonight, but halved it, except for the cheese and milk amounts. I thought it needed to be creamier, so I added a couple of tablespoons of sour cream, and it was a bit bland for my tastes, so I also added garlic powder, salt and pepper. All and all, it turned out pretty well, but next time, I will saute the veggies before adding them in-they didn't get cooked while in the oven, and were still crisp. Good, satisfying, comfort food. I will most likely be adding this to the meal rotation with a couple personal tweaks!

Ingredients Nutrition

  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 cup shredded cheese (or use cheese slices)
  • 6 cups cooked spaghetti
  • 4 cups cooked chicken, diced (can also use canned chicken chunks)
  • 1 cup diced bell pepper, and onion mixture
  • 4 stalks celery, sliced


  1. Blend soups and milk.
  2. Stir in shredded cheese.
  3. Mix with cooked spaghetti noodles and diced chicken.
  4. Pour into 9x12 glass casserole dish.
  5. Top with sliced cheese.
  6. Bake at 350 degrees for 30 minutes until bubbly and browned.

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