Chicken Tetrazzini recipe

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Ingredients

1 (8 ounce) package spaghetti
1 ½ teaspoons margarine
¼ cup chopped onion
3 cups chopped cooked chicken
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can cream of chicken soup
4 ounces shredded Cheddar cheese
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces shredded Cheddar cheese

Nutrition Info

561.4 calories
carbohydrate: 39 g
cholesterol: 114.5 mg
fat: 27 g
fiber: 1.3 g
protein: 39.1 g
saturatedFat: 13.4 g
servingSize: -
sodium: 912 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes, drain. Transfer to a large bowl.

  3. Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes, add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix, transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.

  4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Recipe Yield

6 servings

Recipe Note

This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!

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