Megan Rae's Chicken Tetrazzini

Rating: 4.05 stars
19 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!

By Megan Rae
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.

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  • Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.

  • Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.

  • Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.

Nutrition Facts

Per Serving:
495.1 calories; 23.8 g protein; 54.4 g carbohydrates; 66.1 mg cholesterol; 403.4 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Leigh Ann Mixon Linney
Rating: 4 stars
04/29/2009
Delicious...I omitted celery & used low-fat soup & fat-free sour cream & it did well...except the chicken was too tough. Next time I'll shorten the cooking time and/or pound the breasts flat. Read More
Helpful
(10)

Most helpful critical review

Crystal Miller
Rating: 2 stars
05/01/2009
Easy to prepare but no wow definitely needs something. May be a hit with kids I don't have any at home anymore. Read More
Helpful
(4)
19 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Leigh Ann Mixon Linney
Rating: 4 stars
04/29/2009
Delicious...I omitted celery & used low-fat soup & fat-free sour cream & it did well...except the chicken was too tough. Next time I'll shorten the cooking time and/or pound the breasts flat. Read More
Helpful
(10)
JiJackson
Rating: 4 stars
05/18/2009
I made this recipe for my picky husband who only eats chicken and wants me to find a million different ways to make it. He loved it. I omitted the vegetables (he doesn't like them) and I pounded the chicken thinner and seasoned it with a tiny bit of garlic powder. I also added red pepper and placed it on top of the chicken. I poured almost all of the soup mixture over the pasta before I placed the chicken on top so the noodles wouldn't get dry spots in them. Then I placed the chicken and peppers on top and poured the rest of the soup over it. It was delicious. He now regularly requests it. Read More
Helpful
(8)
TMC
Rating: 5 stars
09/02/2009
Awesome I loved it and can't wait to make it again. Made it pretty much just as is I put just a little more spices in than called for. Leftovers were gone the next day. Awesome awesome!! Read More
Helpful
(7)
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Crystal Miller
Rating: 2 stars
05/01/2009
Easy to prepare but no wow definitely needs something. May be a hit with kids I don't have any at home anymore. Read More
Helpful
(4)
Linda Farrell
Rating: 5 stars
12/15/2010
I made this in a pan on the stove. While the spaghetti was boiling I also boiled the chicken (in separate pans). Used 1/2 can Campbells beef consumme instead of chicken broth 1 whole can cream of mushroom soup 8 ozs lite sour cream (we like our pasta kind of soupy). Topped with 3 cheese dry bread crumbs. Very yummy! Read More
Helpful
(4)
nancyjax
Rating: 5 stars
01/15/2016
I cut the chicken in bite size pieces. I omitted the onions and celery (don't like). Used onion powder and celery salt. I added mozzarella cheese to the liquid mixture. And I added garlic powder and some parmesan cheese to the bread crumbs. My hubby and his buddies loved it. I'll make this again. Read More
Helpful
(3)
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Marisa R.
Rating: 4 stars
02/19/2013
I followed the recipe pretty closely except I added about 1 tablespoon of minced onion to the sauce. I used fat free & reduced sodium where I could. I had leftover roasted chicken so I used that instead of uncooked pieces. I had about 1/4 cup of Parmesan that needed using too so I added that to the sauce. I also used only 1/4 cup milk and 1/4 cup white wine (I know tetrazzini usually has shery but all I had was chardonnay lol).... Ended up mixing it all together instead of just pouring it on top. Pretty good and fairly easy... always a winning combo in my eyes. Read More
Helpful
(1)
cmharris99
Rating: 4 stars
04/23/2018
Added carrots and a bit of mozzarella under the bread crumbs. My husband likes the crust browned so added a few minutes under the broiler. This was a fun easy dish! Read More
Honkytonkgirlok
Rating: 3 stars
02/10/2017
I made it according to recipe. I found it to be very dry and didn't have much flavor. I cut the chicken up into smaller pieces and would probably make them even smaller next time. Read More
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