Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.
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Units: US | Metric
- 2 -3 lbs chicken breasts, cut into bite sized pieces
- 1 (8 ounce) jar sliced mushrooms, reserve liquid
- 3/8 cup butter
- 1 (5 ounce) jar pimientos, drained
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 1/4 cups evaporated milk
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon celery salt
- 1/4 teaspoon salt
- 8 ounces spaghetti, broken into thirds
- 1/2 medium onion, diced
- 1 cup grated sharp cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1 cup plain breadcrumbs
- 1In large pot, boil spaghetti according to package directions.
- 3Mix with mushrooms, reserving mushroom liquid for later use.
- 4Add pimentos (drained).
- 5Set aside.
- 6In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
- 7Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
- 8Slowly add evaporated milk and stir until smooth.
- 9Continue simmering for five minutes.
- 10Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
- 11Pour sauce over.
- 12Sprinkle top with parmesan, and cheddar.
- 13In microwave, melt remaining butter and combine with bread crumbs.
- 14Sprinkle over the top of the cheeses.
- 15Bake uncovered at 350 degrees for 25 minutes.
- 16IF FREEZING, I freeze after adding the breadcrumbs and before baking.
- 17After freezing, allow to thaw overnight in refrigerator and then bake as directed.
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Nutritional Facts for Chicken Tetrazzini Family Style - OAMC
Serving Size: 1 (419 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 801.6
- Calories from Fat 374
- Total Fat 41.5 g
- Saturated Fat 19.6 g
- Cholesterol 170.0 mg
- Sodium 1026.0 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 3.0 g
- Sugars 4.3 g
- Protein 51.6 g
The following items or measurements are not included: