Total Time
1hr
Prep 20 mins
Cook 40 mins

I found this recipe when trying to find something to do with some chicken breasts that I bought at a great price. I adjusted a bit and it will now be a favorite at my house. I used low fat soups & skim milk.

Ingredients Nutrition

  • 10 ounces spaghetti
  • 3 cups cheddar cheese, grated
  • 1 12 cups onions, finely chopped
  • 12 cup red pepper, finely chopped
  • 10 12 ounces low-fat cream of mushroom soup
  • 10 12 ounces low-fat cream of chicken soup
  • 1 14 cups skim milk
  • 3 cups cooked chicken, diced
  • salt & pepper

Directions

  1. Cook spaghetti as directed until al dente; drain.
  2. Sauté onions in pam.
  3. Mix onions, peppers, soups, and milk together.
  4. Pour soup mixture over spaghetti and chicken in a large bowl.
  5. To eat now: Pour in casserole dish and bake uncovered in a preheated 350* oven for about 30-40 minutes.
  6. For OAMC Put mixture in containers and freeze.
  7. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes.
Most Helpful

I made it as written...we thought this was really bland and nothing special. Sorry!

Erineight March 19, 2009

Excellent! Thanks for posting!! :)

busymomof5 October 08, 2008