Chicken Tetrazzini

Rich and creamy Chicken Tetrazzini is a colorful and tasty weeknight dinner. Using cooked chicken from the freezer makes this tasty dish a snap to prepare.

Servings per Recipe: 8 servings

Calories per Serving: 436

Prep Time: 10

Cook Time: 50

Total Time: 1

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4 from 4 votes

Ingredients

10 ounces spaghetti
2 cups shredded cheddar jack cheese, for sauce
1 cups shredded cheddar jack cheese, for topping
3 tablespoons butter
1 onion
1 red bell pepper
10 ounces condensed cream of mushroom soup
10 ounces condensed cream of chicken soup
1 soup can of milk
2 cups cooked chicken
salt & pepper to taste
non-stick cooking spray

Instructions

Cook 10 ounces spaghetti according to package directions.
Chop 2 cups cooked chicken.
Dice 1 onion and 1 red bell pepper.
Sauté onion and red pepper in 3 tablespoons butter until soft.
Mix onion and pepper with spaghetti, 2 cups shredded cheddar jack cheese, 10 ounces condensed cream of mushroom soup, 10 ounces condensed cream of chicken soup, 1 soup can of milk, and chicken in a large bowl. Season with salt & pepper to taste
Pour mixture into a 9x13 inch baking dish sprayed with non-stick cooking spray. Top with 1 cups shredded cheddar jack cheese.
Bake uncovered at 350°F until bubbly and heated through (about 30-40 minutes).

Notes

Chicken Tetrazzini is a good way to use leftover chicken or bulk cooked chicken from the freezer.

Nutrition