Chicken Tetrazzini

READY IN: 50mins
Recipe by ebbtide

Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad.

Top Review by Jack Van Fossen

Tasty, but roo much sodium. I substituted low sodium chicken broth, cream of mushroom soup, and used unsalted butter to reduce sodium. Omit the cheddar cheese or just sprinkle parmesan cheese on top after it comes out of the oven.

Ingredients Nutrition

Directions

  1. Cook spaghetti in chicken broth. Do not drain.
  2. Saute veggies in margarine.
  3. Mix spaghetti, veggies, chicken and undiluted soup.
  4. Pour ingredients into a casserole dish.
  5. Cover with shredded cheese.
  6. Bake at 350 degrees for 35-40 minutes, or until bubbly.
  7. Enjoy!

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