Chicken Tetrazini Recipe

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Chicken Tetrazini

Jean Klare


A favorite at my table and this makes a large casserole.
The sliced almonds on the top are a nice touch. I have made this without and I prefer them.
Hope you enjoy as much as my family and friends do.

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split chicken breast
12 oz
thin spaghetti
1 bunch
green onion-sliced
1/2 cup
bell pepper-chopped
1 cup
sliced mushrooms
2 cans
cream of mushroom soup
1- 4 oz
jar pimentos-chopped
1 cup
medium cheddar-grated
1 cup
reserved broth to add to soups
1/4 cup
dry white wine
1/4 cup
1/2 tsp.
cayenne (opt.)
grated parmesian for top
sliced almonds for top
onion to cook with chicken
1 rib
celery to cook with chicken
salt and pepper to taste

Directions Step-By-Step

Begin by cooking chicken breast with onion and celery low temp. approx. 45 minutes. With lid remaining on pot turn off heat and allow this to sit 30 minutes. I have found chicken is more tender and flavorful if allowed to cool down in the broth.
Remove chicken breast to a dish to cool. (Then cut into bite sized pieces.) Reserve 1 cup broth for sauce.
While chicken is cooling, sauté bell peppers and onions when beginning to get tender, add mushrooms and pimento.
Bring broth to a boil and break the spaghetti into thirds into the broth, cook until al dente’
Add mushroom soup, wine and broth to vegetables, then cheese I add a little cayenne. Add chicken and spaghetti, mix and pour into a large baking dish.
Cover top with grated parmesan cheese then sliced almonds.
Bake at 350 until bubbly. Serve with Italian bread and Salad.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian