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Easy Chicken Tetrazzini Recipe

Recipe by: 106a802496d678ba

"A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
  • 2In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
  • 3Bake at 350 degrees F (175 degrees C) for 25 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 473 cals
  • 1 pound cooked and drained spaghetti
  • 5 chicken breasts, cooked and cubed
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 2 1/4 cups water
  • 1/4 cup butter
  • 2 cubes chicken bouillon
  • 1/4 cup shredded Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    473
    24%
  • Fat:
    17.3
    27%
  • Carbs:
    48.2
    16%
  • Protein:
    29.2
    58%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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