easy chicken tetrazzini

★★★★★ 3 Reviews
caldwell1932 avatar
By Lynelle Caldwell
from Durango, CO

Came up with this recipe one day from what I had on hand in my pantry and freezer. Became one of my family's favorites. Also freezes really well so sometimes i put 1/2 in the freezer in case of last minute dinner or to take to a friend or neighbor. Makes a 9x13 pan so it's great to take to a potluck.

Blue Ribbon Recipe

Cheesy and creamy, this easy chicken tetrazzini is a fantastic fall dinner. The flavors from the mushrooms, pimentos, and Alfredo mix with a cheese sauce. It bakes together making the chicken and spaghetti infuse with all those yummy flavors. This is sure to be a hit on your dinner table. Keep this recipe handy for Thanksgiving leftovers. It will work great with turkey too.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 6-10 depending on how hungry your eaters are.
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For easy chicken tetrazzini

  • 2-3 c
    cooked chicken (depending on how much you like or have on hand)
  • 1 lb
    spaghetti noodles
  • 2 Tbsp
    butter
  • 8 oz
    sliced mushrooms (you can use canned but I like fresh better)
  • 2 jar
    Alfredo sauce, 15 oz each
  • 1 can
    cream of chicken soup
  • 1 can
    cream of cheddar cheese soup
  • 1 jar
    pimentos (I use the large one, 4 oz)
  • 1 c
    shredded cheddar cheese
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How To Make easy chicken tetrazzini

  • 1
    Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
  • 2
    In a pan, melt butter and cook mushrooms if using fresh.
  • 3
    Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
  • 4
    Mix pasta with sauce.
  • 5
    Pour into 9x13 dish (or put 1/2 in the freezer for later use).
  • 6
    Top with shredded cheddar cheese
  • 7
    Bake covered for 1 hour at 325.
  • 8
    Serve with crusty bread and a salad...yum yum!
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