-
-
My review
Chicken Tetrazzini for a Crowd
Lois Shaw
"If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 279Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
- Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 221285 Ratings
-
-
-
-
-
Most helpful positive review
1/13/2006
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 C...
Most helpful critical review
4/4/2006
This was just average at best. I was disappointed in this recipe. Not near as tasty as I thought it would be. It was very bland. It is very similar to a chicken spaghetti recipe I grew up wi...
Most helpful
Most positive
Least positive
Newest
1/13/2006
My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 C...
3/1/2003
Now, this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat,...
1/29/2007
Fixed this for the first time. Made some adjustments since many reviewers said it was a little bland. Halved the recipe. I used one can of cream of mushroom and one can of cream of celery. I ...
6/29/2003
I doubled this recipe for 30 people, wanted some leftovers, well..... Everyone went back for seconds & some went back for thirds!! I did add onion which I cooked with the mushrooms & a small a...
3/24/2002
This is very tasty. I used linguini noodles instead and added some chopped green and red bell peppers. I'll probally add onions next time. I think it lacks a spice but I'm not sure what. Either...
3/1/2006
This is a great recipe. I put all the cheese in with the soup and then for the top I crush a roll of ritz crackers and cover the top and drizzle with a 1/4 cup of melted butter. Makes a yummy ...
9/13/2002
Had no pimentos so I sauted onions, 2 cloves of minced garlic, and the mushrooms. Used one can of cream of chicken and two of mushroom.......the crowd goes wild!!!! Made it for a late buffet at...
1/3/2006
Awesome. I boiled chicken breast in chicken stock while preparing the pasta. I modified a little - I sauteed the mushrooms with chopped onions and a little minced garlic until carmelized. This ...
5/25/2002
This was a very quick, easy, and delicious recipe. I made it for my son's school potluck dinner. Everyone seemed to enjoy it, including us. It's even better the next day! I used 2 cans mushro...