By Lauren Gustafson
Chicken Tetrazzini
7 steps
Prep:30minCook:40min
Yummy and easy dish to make! The best part is that this recipe makes 2 dishes - you can keep a dish for yourself and share another with a friend😊 (or freeze the second for your future self!)
Updated at: Thu, 17 Aug 2023 10:37:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories364.5 kcal (18%)
Total Fat19.6 g (28%)
Carbs29.9 g (12%)
Sugars1.5 g (2%)
Protein16.8 g (34%)
Sodium579.2 mg (29%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
16 ozspaghetti
pkg, cut in 2 inch pieces
1 ½ cupsmushrooms
sliced
2cans cream of chicken soup
2 x 13 ozevaporated milk
cans
8 Tbspbutter
6 Tbsponion
chopped
1 tspsalt
cayenne pepper
½ tsporegano
pimientos
small, chopped
4 cupschicken
cooked, cubed, may use more
1 cupshredded cheddar cheese
½ cupparmesan cheese grated
Instructions
Step 1
Cook spaghetti until tender. Drain, rinse in hot water. Split evenly into two buttered 9x13 pans.
Step 2
Sauté then drain mushrooms (saving liquid if there’s any). Split mushrooms evenly into each pan.
Step 3
Melt butter in large/ deep saucepan. Sauté onions. Add in seasonings (including mushroom liquid if any was saved).
Step 4
Blend in soup, stir until smooth. Gradually add milk, stirring constantly until sauce is smooth and thickened.
Step 5
In two 9x 13 buttered casseroles - mix spaghetti, mushrooms, pimientos and chicken. Pour sauce over and mix well. Top with cheeses.
Step 6
Bake at 350° until bubbly and brown on top, 30 to 45 minutes. Freezes well (before or after baking but recommend freezing before)
Variations
Step 7
2 cups cream sauce can be substituted for chicken soup
Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
