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Chicken Tetrazzini

Rated as 4.53 out of 5 Stars

"This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!"
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Ingredients

1 h 15 m servings 519 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
  3. Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
  4. Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 519 calories; 25.2 g fat; 39 g carbohydrates; 32.7 g protein; 97 mg cholesterol; 898 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 51 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped i...

Most helpful critical review

We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at le...

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Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped i...

I've made this twice and it's been a hit both times. Did it with penne pasta and added garlic and oregano. Love the penne instead. Heartier!

We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at le...

I gave this five stars because I believe that it would be wonderful as written. The changes I made for my taste: I sautéed sliced mushrooms and garlic with the onions in real butter. I also mixe...

I made it but didn't use the celery salt or evaporated milk. I also used an extra can of cream of chicken and about 3 tsp of sour cream and black pepper. My kids loved it and so did my very pick...

This recipe is simply easy and delicious!!! My husband and kids loved it. I added a side salad and garlic sticks.

Very Good! Can't wait to try crab and shrimp, instead of chicken.

I had leftover turkey noodle soup so I just added the evaporated milk, cream of chicken soup, and cheese for a great dish.

So good!!! Only thing I changed is that I didn't have evaporated milk so I used 1 cup whole milk & one half cup half & half mixed together. Ended up wonderful. My husband loved it too!