Easy Chicken Tetrazzini Recipe

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Easy Chicken Tetrazzini

Susan Flory


Easy, peasy, and my little one loves it!

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★★★★★ 1 vote
4 - 6
15 Min
30 Min


1 box
(16 oz) spaghetti, uncooked
2 c
colby or cheddar cheese, shredded
2 can(s)
(10.5 oz) cream of mushroom soup
3 oz
french’s fried onions
1 c
red pepper, small diced
3/4 c
frozen peas
1 c
fresh mushrooms, sliced
2 c
cooked chicken, shredded
1/2 c


1Preheat the oven to 375 degrees.

2Cook spaghetti in salted boiling water for 5 – 8 minutes or until just under being tender.

3Add the cream of mushroom soup, red pepper, peas, mushrooms, chicken, mix and 1 cup of cheese to a medium mixing bowl. Fold together until well combined.

4Drain the pasta and add to the mixing bowl.

5Toss until the pasta is completely coated.

6Pour the entire mixture into a rectangle baking pan. Distribute evenly in the pan, top with the remaining 1 cup of cheese.

7Bake at 375 degrees for 15 minutes.

8Top with the fried onions and baked for an additional 10 – 15 minutes, or until the top is golden and bubbly.

9Serves 4 – 6 people.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids