Chicken Tetrazzini for a Crowd


If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!

20 servings


  • 1 pound spaghetti, broken into pieces

  • 3 (10.75 ounce) cans condensed cream of mushroom soup

  • 12 ounces shredded Cheddar cheese

  • 6 cups shredded boiled chicken breast meat

  • 1 pound sauteed mushrooms

  • 1 (4 ounce) jar sliced pimento peppers, drained

  • 2 cups reserved chicken broth


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

279 Calories
12g Fat
21g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 279
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 26%
Cholesterol 49mg 16%
Sodium 506mg 22%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 21g
Vitamin C 5mg 26%
Calcium 140mg 11%
Iron 2mg 11%
Potassium 272mg 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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