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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • 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.

  • 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.

  • Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

519 calories; 25.2 g total fat; 97 mg cholesterol; 898 mg sodium. 39 g carbohydrates; 32.7 g protein; Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2016
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
02/26/2013
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 least the first time through. I'm not sure what else would perk up the taste of this but it was needing something. I halved the recipe and baked in a 9x9" pan for 30 minutes. Read More
(8)
68 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2016
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! Read More
(10)
Rating: 4 stars
02/03/2013
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 it with bread crumbs as well. Initially I was afraid the spaghetti would get dried out but was pleasantly surprised to serve an incredibly creamy yummy and FILLING main dish. Talk about comfort food! This was very tasty and very creamy but not sickening like an alfredo sauce. My husband and son liked it a lot as well. Good recipe Mrs. Leonard! Read More
(10)
Rating: 5 stars
05/04/2016
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! Read More
(10)
Advertisement
Rating: 5 stars
10/02/2017
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 mixed in a little bit of sliced fresh spinach and oregano as well as mixing a little bit of breadcrumbs with the cheese on top before putting it in the oven. I doubled the recipe because I was cooking for a few more people. It was so tasty! I have made this recipe before with leftover turkey from Thanksgiving. Read More
(9)
Rating: 3 stars
02/26/2013
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 least the first time through. I'm not sure what else would perk up the taste of this but it was needing something. I halved the recipe and baked in a 9x9" pan for 30 minutes. Read More
(8)
Rating: 5 stars
07/27/2016
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 picky husband! Ate this with a side of corn. Read More
(5)
Advertisement
Rating: 5 stars
01/15/2015
This recipe is simply easy and delicious!!! My husband and kids loved it. I added a side salad and garlic sticks. Read More
(2)
Rating: 5 stars
07/18/2016
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! Read More
(2)
Rating: 5 stars
01/11/2015
So good. My family all loved it. Great leftovers too. Definitely a "make it again dad!" Read More
(2)
Rating: 5 stars
01/07/2019
I have been making this for a few years. the kids just love it well so do the adults. lo l it is great Read More
(2)