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    You are in: Home / Recipes / Chicken Tetrazzini Recipe
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    Chicken Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    BeachGirl's Note:

    Perfect for potluck suppers. It can be made ahead,frozen, thawed and then baked. A favorite with children, too. My best friend gave me this recipe, and my family has been eating it forever. Very yummy!

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    Serves: 8


    3quart ...

    Units: US | Metric


    • 4 -5 cups cooked chicken, cut into large bite-size pieces (I use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
    • 1 (8 ounce) package spaghetti or 1 (8 ounce) package narrow egg noodles, cooked al dente according to package directions,drained
    • 1 cup chicken broth
    • 1 medium onion, grated
    • 1 can 98% fat-free cream of mushroom soup, undiluted
    • 1/4 cup butter
    • 2 ounces sharp cheddar cheese, grated or shredded (1/2 cup)


    • 1/4 cup butter, melted
    • 2 cups crushed corn flakes


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
    3. 3
      To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
    4. 4
      Set aside.
    5. 5
      In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
    6. 6
      Add corn flake crumbs on top of casserole.
    7. 7
      Drizzle with melted butter.
    8. 8
      Bake for 30-45 minutes until hot in center.
    9. 9
      VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.

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    Ratings & Reviews:

    • on April 16, 2003


      Made mine spicy by adding jalapeno cheddar cheese in place of the sharp cheddar cheese and added 1/2 shredded mozzarella cheese. And cheated by using store bought already cooked chicken. I used penne. And instead of layering I mixed it all together. Very quick and easy and delish!

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    • on November 26, 2003


      A nice, easy way to make a tetrazzini dish. I cut the amount of chicken to 2 cups and found that to be plenty for me. The second time I made it, I also cut the pasta to 7 oz., which made a moister dish that I liked better. I upped the cheese to 1 cup and also used a trick my mother taught me: When you're using sharp cheddar, add 1/4 tsp. dry mustard per cup of cheese. You don't taste the mustard per se, but it peps up the taste of the cheese. Like Rita L, I just mixed everything up together and it came out fine. I don't have cornflakes, so I used bread crumbs from 5 slices of very stale bread, and mixed them with 5 Tbsp. of margarine before putting them on the casserole. I used a 9-in. square pan with the lowered amount of pasta, and it took about 50-55 min.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2008


      Aus/NZ Swap #14: Delicious!! I love this dish - perfect way to use up leftover chicken!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken Tetrazzini

    Serving Size: 1 (171 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 388.7
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 10.1 g
    Cholesterol 90.4 mg
    Sodium 326.0 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 1.2 g
    Sugars 1.9 g
    Protein 24.3 g

    The following items or measurements are not included:

    98% fat-free cream of mushroom soup

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