Recipes Main Dishes Pasta Chicken Easy Chicken Tetrazzini 4.3 (788) 588 Reviews 66 Photos A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double. Recipe by Marian Collins Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 66 66 66 66 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 pound cooked and drained spaghetti 5 chicken breasts, cooked and cubed 2 (10.75 ounce) cans condensed cream of chicken soup 2 ¼ cups water ¼ cup butter 2 cubes chicken bouillon ¼ cup shredded Cheddar cheese Directions Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Bake at 350 degrees F (175 degrees C) for 25 minutes. I Made It Print Nutrition Facts (per serving) 473 Calories 17g Fat 48g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 473 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 36% Cholesterol 77mg 26% Sodium 898mg 39% Total Carbohydrate 48g 18% Dietary Fiber 2g 6% Total Sugars 2g Protein 29g Vitamin C 0mg 1% Calcium 63mg 5% Iron 3mg 19% Potassium 297mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved