Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired.

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
1 large casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.

  • Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.

  • Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.

  • Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.

Nutrition Facts

511 calories; protein 20.1g; carbohydrates 37.9g; fat 31g; cholesterol 74.9mg; sodium 1462.2mg. Full Nutrition
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