Chicken Tetrazzini

Chicken Tetrazzini

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Tobi Tuttobene


I modified most recipes, as I don't like Mushrooms or Sour Cream.


★★★★★ 1 vote

25 Min
1 Hr


  • 1 lb
    fettuccine noodles
  • 3-6
    boneless chicken breasts! cut into cubes
  • 4
    chicken bouillon cubes
  • 2 can(s)
    cream of chicken or cheddar cheese soup (low fat)
  • 1 c
    parmesan cheese
  • 8 oz
    shredded cheese....i used montery jack & cheader
  • pinch
    salt & pepper, garlic powder, onion powder & basil to taste
  • 1 pkg
    frozen mixed vegetables
  • 2 stick
    celery, sliced thin
  • 3/4 c

How to Make Chicken Tetrazzini


  1. Put Boullion cubes in pan filled with water. Boil Chicken, Celery and seasonings until Cicken is done and Celery is tender. Add Mixed vegetables, cook about 10 minutes longer.
  2. Remove all chicken and vegetables with a slotted spoon, saving the broth. Set aside in bowl.
  3. Add noodles to broth and boil 10 minutes. Drain,but do not rinse.
  4. Mix together, soup, milk & Parmesan cheese. Cook on low heat. Mixing in the chicken and vegetables. Stir in noodles. May need to add additional seasonings to taste.
  5. Pour into greased 9x13 casserole dish and top with shredded cheese
  6. Cover and bake 350 for 50 minutes. Remove cover, continue baking another 10 minutes.
  7. Let sit foe 5-10 minutes before serving

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: American

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