Chicken Tetrazinni

Chicken Tetrazinni

  • 2 c. cooked chicken
  • 1 can Cream of Mushroom soup
  • 1 can Cream of Chicken soup
  • 2 cups grated  cheddar cheese
  • 1/4  finely diced green pepper
  • 1/2  finely diced onion
  • 1, 4 oz. jar diced pimentos, drained~optional
  • 3 cups dry spaghetti, broken
  • 2 cups chicken broth
  • Salt & Pepper to taste
  • 1 cup, or more  grated cheddar cheese for topping

Boil your chicken.  Remove from pot.  Dip out 2 c. of chicken water.  Boil your spaghetti in your chicken water.  Do not over cook, you will be baking this.  Combine with rest of ingredients.  Now stir in a bit of the reserved chicken water to make the mixture stirable, but not soupy.  Put in a 9×13 pan and top with last cup of cheese….you can always use more….I do.  Bake for 30 minutes at 350º.

I got this recipe from another blog, and modified it some.

3 thoughts on “Chicken Tetrazinni”

  1. Hi there!

    This morning I was looking for a recipe for chicken tetrazzini and couldn’t find one that seemed do-able to me… then I popped over here from PH and here it is! Thank you for posting this!

    One question though… for the pepper and onion, is it 1/2 and 1/4 of a cup or of the whole onion and pepper?

    Thank you!
    joanna
    (piney_mama)

  2. I’m looking for freeze-able recipes for my semi-monthly cooking party “Kiki’s Kitchen.” I have friends come over and we all cook together, each leaving with 6 dishes for the freezer. I think we’ll have to try this one! (btw, did you know it’s almost identical to PW’s “Chicken Spaghetti?” I like the name of yours better!)

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