Easy Chicken Tetrazzini


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.

8 servings


  • 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


  1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.

  2. 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.

  3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts (per serving)

473 Calories
17g Fat
48g Carbs
29g Protein
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.

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