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



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  • 2
    split chicken breast
  • 12 oz
    thin spaghetti
  • 1 bunch
    green onion-sliced
  • 1/2 cup
  • 1
    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
  • 1/2
    onion to cook with chicken
  • 1 rib
    celery to cook with chicken
  • ·
    salt and pepper to taste

How to Make Chicken Tetrazini


  1. 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.

Printable Recipe Card

About Chicken Tetrazini

Course/Dish: Chicken, Pasta
Regional Style: Italian

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