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Nutrition Facts
Serving Size 1 (438g) Recipe makes 6 servings
Calories 556
Calories from Fat 172		(31%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 909mg		37%
Potassium 571mg		16%
Total Carbohydrate 55.2g		18%
	Dietary Fiber 3.4g	13%
	Sugars 2.8g
Protein 38.8g		77%
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Chicken Tetrazzini

Recipe #130877 | 47 min | 17 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mel Callihan
Jul 22, 2005

Very tasy and easy! Great for dinner parties.

SERVES 6 -8 (change servings and units)

Ingredients

1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 cup milk
1 cup shredded cheese (or use cheese slices)
6 cups cooked spaghetti
4 cups cooked chicken, diced (can also use canned chicken chunks)
1 cup diced bell pepper, and onion mixture
4 stalks celery, sliced

Directions

1
Blend soups and milk.
2
Stir in shredded cheese.
3
Mix with cooked spaghetti noodles and diced chicken.
4
Pour into 9x12 glass casserole dish.
5
Top with sliced cheese.
6
Bake at 350 degrees for 30 minutes until bubbly and browned.

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Featured Reviews for This Recipe

From: havetoeat

On Sep 3, 2009

I made this tonight, but halved it, except for the cheese and milk amounts. I thought it needed to be creamier, so I added a couple of tablespoons of sour cream, and it was a bit bland for my tastes, so I also added garlic powder, salt and pepper. All and all, it turned out pretty well, but next time, I will saute the veggies before adding them in-they didn't get cooked while in the oven, and were still crisp. Good, satisfying, comfort food. I will most likely be adding this to the meal rotation with a couple personal tweaks!

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