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Chicken Tetrazzini
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- #18208
This easy chicken tetrazzini is a casserole with a bit of everything. Pasta, diced chicken, cream of mushroom - and cheese, lots of cheese. Rich and delicious.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
2 cups uncooked spaghetti pasta, broken in small pieces
3 cups cooked chicken, cubed
2 cups chicken broth
1 medium onion, diced
1/2 green bell pepper, diced
2 cans cream of mushroom soup
3 cups grated sharp Cheddar cheese
salt and pepper, to taste
directions
Preheat oven to 450 degrees F. Grease a 3 quart casserole dish.
Combine the broken pasta, cooked chicken, broth, onion, bell pepper, and cream of mushroom soup. Mix in 2 cups of the grated cheese. Season as desired with salt and pepper.
Place the chicken mixture in the greased casserole dish. Top evenly with the remaining cheese.
Place the dish in the oven and bake, uncovered, for 45 minutes at 450 degrees F.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
October 15, 2013
This is sort of a cheater's chicken tetrazzini but it's quite good. It's rich with the cream soup and velveeta, but it's simple and everyone always eats it. I've also made it in advance and refrigerated it, then just popped it in the oven to bake (takes a little longer and I cover it with foil during the majority of the baking time).
June 7, 2011
Delicious and easy to make!
August 1, 2008
I doubled the recipe and just used one of those huge aluminum disposable roasting pans to bake it. Using a slightly oversized pan also served me well for mixing all of the ingredients together. I like how you just dump the ingredients and stir them all together. I did add some mushrooms browned first with butter and garlic. I used a little extra broth. I didn't use the full amount of cheese because I felt like it would have been too much for my personal preference. The recipe came out quite tasty but I would probably do one thing differently next time. At the end of the 45 min, I took it out of the oven and stirred it (I hadn't sprinkled the cheese on top like the recipe calls for so I didn't ruin a beautiful bubbly cheese crust) and discovered that the noodles were not quite done. And also, there were several clumps of noodles. So I baked it about 10 more minutes and that helped, but the noodles had a different texture than I'm used to that is hard to describe. They were kind of "sticky" or "Flour-y" or "starchy" or something. So next time, I would either 1) definately stir the mixture a couple of times during the baking process or 2) use noodles that are cooked just long enough to be flexible.
May 17, 2008
Really liked this recipe, having tried a few, and can't wait to make this one again. I added parmesan cheese to the top, too. I also used low-salt soup, as well as salt-free broth, and it STILL tasted wonderful.