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Chicken Tetrazzini
Rich and creamy Chicken Tetrazzini is a colorful and tasty weeknight dinner. Using cooked chicken from the freezer makes this tasty dish a snap to prepare.
Servings per Recipe:
8
servings
Calories per Serving:
436
Prep Time:
10
minutes
mins
Cook Time:
50
minutes
mins
Total Time:
1
hour
hr
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Ingredients
10
oz.
spaghetti
,
cooked and drained
3
C
shredded cheddar jack cheese
,
divided
3
Tbsp.
butter
1
onion
,
diced
1
red bell pepper
,
diced
10
oz.
condensed cream of mushroom soup
10
oz.
condensed cream of chicken soup
1
soup can milk
2
cups
cooked chicken
,
diced
salt & pepper to taste
non-stick cooking spray
Instructions
Sauté onion and red pepper in butter until soft.
Mix onion and pepper with spaghetti,
2
cups of the cheese, soups, milk, and chicken in a large bowl. Season to taste with salt and pepper.
Pour mixture into a 9x13 inch baking dish sprayed with non-stick cooking spray. Top with remaining cheese.
Bake uncovered at 350°F until bubbly and heated through (about 30-40 minutes).
Notes
Chicken Tetrazzini is a good way to use leftover chicken or
bulk cooked chicken from the freezer
.
Nutrition
Calories:
436
cal
|
Carbohydrates:
35
g
|
Protein:
21
g
|
Fat:
23
g
|
Sodium:
860
mg
|
Fiber:
2
g
|
Sugar:
5
g