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Chicken Tetrazzini

4

0 min

Chicken Tetrazzini

Chicken Tetrazzini Photo 1

Time

0 min

Serving

6 persons

Calories

561

Rating

4.00★ (103)

Cuisine

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

Ingredients

  • spaghetti: 1 pack (8 ounce pack)
  • ½ teaspoons margarine: 1 piece
  • onion: 0.25 cup (chopped)
  • cooked chicken: 3 cups (chopped)
  • evaporated milk: 1 can (12 fluid ounce can)
  • cream of chicken soup: 1 can (10.75 ounce can)
  • ounces shredded Cheddar cheese: 4 piece
  • celery salt: 0.5 tsp
  • salt: 0.25 tsp
  • ground black pepper: 0.25 tsp
  • ounces shredded Cheddar cheese: 4 piece

Metric Conversion

Stages of cooking

Chicken Tetrazzini Photo 21
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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
    Chicken Tetrazzini Photo 2
  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.
    Chicken Tetrazzini Photo 3
  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.
    Chicken Tetrazzini Photo 4
  4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
    Chicken Tetrazzini Photo 5

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