Total Time
50mins
Prep 20 mins
Cook 30 mins

I first had Chicken Tetrazzini at a Tearoom here in Texas. It was so delicious. When the tearoom closed, I came up with my own version, which was pretty dang close. The tearoom simply served it with crackers and a salad on the side... and delicious mint tea. I serve it to my family with salad and garlic bread. I like to put lots of black pepper on my serving. I hope you enjoy.

Ingredients Nutrition

  • 2 cups cooked chicken breasts, diced
  • 1 cup onion, diced
  • 12 cup bell pepper, diced
  • 3 tablespoons butter
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups monterey jack cheese
  • 1 lb thin spaghetti, cooked, drained

Directions

  1. Preheat oven to 350F, spray a 9 X 13 pan with cooking spray.
  2. In a skillet, melt butter, add onions & bell pepper and saute until onions are translucent.
  3. In the pot that you cooked the spaghetti, add to the spaghetti, chicken, the veggie mixture, salt, pepper, soups, sour cream, and half of the cheese.
  4. Mix thoroughly to combine.
  5. Place the mixture into the 9 X 13 pan and sprinkle with remaining cheese.
  6. Bake for 30 minutes or until bubbly.
  7. Even better the next day!
Most Helpful

5 5

Really yummy! A little different from other tetrazinni recipes. I added a half cup or so of chicken broth and used all mozzerella cheese and it was superb! Thanks. Hubby says this is a keeper!