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Easy Chicken Tetrazzini

  Chicken 1
  Spaghetti 8 Ounce
  Cream and mushroom soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Chopped pimento 2 Tablespoon
  Canned mushroom pieces 3⁄4 Can (7.5 oz) (Or 1 Small Can)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Place chicken in large kettle; add about 2 quarts cold water.
Bring to a boil.
Reduce heat; simmer until chicken is tender.
Take chicken from broth, reserving broth.
Cut chicken from bones in small pieces.
Cook spaghetti in reserved broth until tender; drain well.
Blend soup and milk in saucepan; add chicken, pimento and mushrooms.
Heat through.
Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with salt and pepper.
Top with Parmesan cheese; cover.
Bake at 350 degrees for 30 to 35 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4351 Calories from Fat 1939

% Daily Value*

Total Fat 216 g331.8%

Saturated Fat 67.6 g338.1%

Trans Fat 0 g

Cholesterol 1159.8 mg386.6%

Sodium 3665.3 mg152.7%

Total Carbohydrates 210 g69.9%

Dietary Fiber 4.1 g16.6%

Sugars 8.1 g

Protein 383 g765.6%

Vitamin A 66.8% Vitamin C 55.4%

Calcium 158.6% Iron 118.6%

*Based on a 2000 Calorie diet

Easy Chicken Tetrazzini Recipe