Chicken Tetrazini

Chicken Tetrazini Recipe

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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.

★★★★☆ 2 votes


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


1Begin 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 Chicken Tetrazini

Course/Dish: Chicken, Pasta
Regional Style: Italian