Chicken Tetrazzini

Chicken Tetrazzini Recipe

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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


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1 lb
fettuccine noodles
boneless chicken breasts! cut into cubes
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
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


  • 1Put 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.
  • 2Remove all chicken and vegetables with a slotted spoon, saving the broth. Set aside in bowl.
  • 3Add noodles to broth and boil 10 minutes. Drain,but do not rinse.
  • 4Mix 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.
  • 5Pour into greased 9x13 casserole dish and top with shredded cheese
  • 6Cover and bake 350 for 50 minutes. Remove cover, continue baking another 10 minutes.
  • 7Let 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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