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Chicken Tetrazzini (Cotton Country) Recipe

Recipe by: LauraDickenson

"A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  • 3Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.
  • 4Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.
  • 5Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.
Ingredients
  • 8 servings
  • 511 cals
  • 1 (8 ounce) package spaghetti
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 cup chopped celery (optional)
  • 3/4 cup chopped bell pepper
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon all-purpose flour
  • 2 (14.5 ounce) cans chicken broth
  • 2 cups chopped cooked chicken, or to taste
  • 1/2 cup toasted slivered almonds
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (2 ounce) jar chopped pimento peppers
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 cup crushed buttery round crackers (such as Ritz®), or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    511
    26%
  • Fat:
    31
    48%
  • Carbs:
    37.9
    12%
  • Protein:
    20.1
    40%
  • Cholesterol:
    75
    25%

Based on a 2,000 calorie diet

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