Chicken Tetrazzini


1 (16 oz) box spaghetti, uncooked
2 cups Colby or cheddar cheese, shredded
2 (10.5 oz) cans cream of mushroom soup
1 (3 oz) can French’s fried onions
1 cup red pepper, small diced
¾ cup frozen peas
1 cup fresh mushrooms, sliced
1 ½ – 2 cups cooked chicken, shredded
½ cup milk


Cook spaghetti in salted boiling water for 5 – 8 minutes or until just under being tender. Add the cream of mushroom soup, red pepper, peas, mushrooms, chicken, mix and 1 cup of cheese to a medium mixing bowl. Fold together until well combined.
Preheat the oven to 375 degrees. Drain the pasta and add to the mixing bowl. Toss until the pasta is completely coated. Pour the entire mixture into a rectangle baking pan. Distribute evenly in the pan, top with the remaining 1 cup of cheese.
Bake at 375 degrees for 15 minutes. Top with the fried onions and baked for an additional 10 – 15 minutes, or until the top is golden and bubbly. Serves 4 – 6 people.

Additional Information

Reprinted with permission from Culinary Cory


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