Don't let the fancy name fool you. Chicken Tetrazzini may have a few ingredients, but it has a whole lot of flavor. It's the mother of all casseroles.
At a glance
12 oz. uncooked spaghetti
1 can cream of mushroom or chicken soup
12 oz. shredded Cheddar cheese
12 oz. boneless chicken breasts, cooked and shredded
1 small can sliced mushrooms
1 cup peas
4 oz. chicken broth
Preheat oven to 350 degrees. Break spaghetti into thirds. Boil until al dente. Drain and set aside. In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for the top) and stir together. Add cooked, shredded chicken, mushrooms and cooked spaghetti. Add enough of the reserved broth to make it loose and liquid. Pour 1/2 mixture into baking dish. Sprinkle with reserved cheese. Pour remaining mixture over cheese. Bake 35 minutes or until bubbly.
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