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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 10 servings The following items or measurements are not included below: 5 1/2 cups chicken |
||
| Calories 375 | ||
| Calories from Fat 207 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 708mg | 29% | |
| Potassium 234mg | 6% | |
| Total Carbohydrate 26.4g | 8% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.8g | ||
| Protein 16.0g | 32% | |
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Yummy and Comforting Chicken Tetrazzini
SERVES 10
Ingredients
- 8 ounces spaghetti
- 1 1/4 cups onions, chopped
- 1 cup green pepper, chopped
- 3 tablespoons butter
- 5 1/2 cups chicken, diced, cooked
- 2 teaspoons garlic salt
- 4 cups colby or mild cheddar cheese, shredded
- 2 cans cream of mushroom soup
- 10 ounces milk
- pepper
Directions
1
Cook the spaghetti according to package directions.2
Saute the onion and green pepper in the butter.3
Mix together all ingredients thoroughly in a large bowl.4
Place in freezer containers, label and freeze. When thawed, bake, uncovered at 350 for 30-40 minutes or until hot and bubbly.5
I like to add a little additional shredded cheese in the last few minutes of baking.6
Place in containers and freeze
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Weeezer0421
On Mar 4, 2008
This turned out very well! I did cut back on the cheese to 2 cups, and may leave it out the next time I make it. We all enjoyed this 
From: mommyoffour
On Sep 9, 2005
I thought this dish was very good, and just as easy to make (which I like). I did omit the garlic salt and use fresh garlic, and I also added mushrooms. This is a very easy and economical dish so it will definately be a keeper for me. Thank you Loves2Teach for this great recipe.
From: riffraff
On Nov 12, 2006
I have to say, with just a few ingredients this dish is comforting and delicious. I made this dish with a few changes for dietary reasons. I also cut the recipe in half because there are only 2 of us. I left out the butter, and used low fat mushroom soup and added some sauteed mushroom to get another veggie in. This IS REALLY REALLY GOOD!! Can't wait to take it for lunch this week.
From: Glynis Hartman
On Apr 24, 2001
I was definitely impressed. Usually I feel the need to "tweak" most recipes. This one was fine, as is. I served it with a tossed salad and home-made garlic bread. Even my picky kids liked it. It does make a large amount. Enough for at least two meals for the four of us.
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