Best 9 Easy Chicken Tetrazzini Recipes

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Indulge in the classic comfort food of Chicken Tetrazzini, a delectable casserole that combines tender chicken, creamy mushroom sauce, and al dente spaghetti in a harmonious symphony of flavors. This dish promises an unforgettable culinary experience, featuring three exceptional recipes that cater to different preferences and dietary restrictions. Embark on a culinary journey as we unveil the secrets behind this timeless dish, exploring variations such as the traditional Chicken Tetrazzini, a lightened-up version for health-conscious individuals, and a vegetarian Tetrazzini that caters to meatless diets. Prepare to impress your loved ones with this versatile casserole that offers a delightful balance of flavors and textures, making it a perfect choice for special occasions or a cozy weeknight dinner.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

FAST AND EASY CHICKEN TETRAZZINI



Fast and Easy Chicken Tetrazzini image

Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

Provided by busymom

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 8

Number Of Ingredients 13

cooking spray
1 (12 ounce) package rotini pasta
2 tablespoons butter
2 onions, chopped
2 stalks celery, finely chopped
½ cup finely chopped red bell pepper
2 ¼ cups milk
1 (10.75 ounce) can cream of mushroom soup
½ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 rotisserie chicken, meat removed and chopped
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
  • Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
  • Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
  • Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g

EASY SLOW COOKER CHICKEN TETRAZZINI



Easy Slow Cooker Chicken Tetrazzini image

Creamy, cheesy and easy!

Provided by JENNG7

Categories     World Cuisine Recipes     European     Italian

Time 4h35m

Yield 4

Number Of Ingredients 14

4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 cup chicken broth
½ cup dry white wine
1 onion, finely chopped
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
2 tablespoons dried parsley flakes
6 large fresh mushrooms, thinly sliced
3 tablespoons cornstarch
¼ cup water
1 (8 ounce) package uncooked spaghetti
½ cup half-and-half cream
½ cup grated Parmesan cheese

Steps:

  • Place the chicken strips, chicken broth, white wine, onion, salt, thyme, black pepper, and parsley into a slow cooker, and set the cooker on Low. Cover, and cook for about 5 hours, then raise setting to High. Stir in the mushrooms; mix the cornstarch and water together in a small bowl, and stir the mixture into the slow cooker. Recover, and cook until sauce is thickened, about 20 more minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 479 calories, Carbohydrate 54 g, Cholesterol 80.8 mg, Fat 9.8 g, Fiber 2.9 g, Protein 36.5 g, SaturatedFat 4.8 g, Sodium 517.7 mg, Sugar 3.7 g

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Cheesy and creamy, this easy chicken tetrazzini is a fantastic fall dinner. The flavors from the mushrooms, pimentos, and Alfredo mix with a cheese sauce. It bakes together making the chicken and spaghetti infuse with all those yummy flavors. This is sure to be a hit on your dinner table. Keep this recipe handy for Thanksgiving...

Provided by Lynelle Caldwell

Categories     Pasta

Time 1h30m

Number Of Ingredients 9

2-3 c cooked chicken (depending on how much you like or have on hand)
1 lb spaghetti noodles
2 Tbsp butter
8 oz sliced mushrooms (you can use canned but I like fresh better)
2 jar(s) Alfredo sauce, 15 oz each
1 can(s) cream of chicken soup
1 can(s) cream of cheddar cheese soup
1 jar(s) pimentos (I use the large one, 4 oz)
1 c shredded cheddar cheese

Steps:

  • 1. Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
  • 2. In a pan, melt butter and cook mushrooms if using fresh.
  • 3. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
  • 4. Mix pasta with sauce.
  • 5. Pour into 9x13 dish (or put 1/2 in the freezer for later use).
  • 6. Top with shredded cheddar cheese
  • 7. Bake covered for 1 hour at 325.
  • 8. Serve with crusty bread and a salad...yum yum!

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Provided by Marian Collins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 7

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

Steps:

  • Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
  • In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g

EASY, YUMMY, CREAMY, CHICKEN TETRAZZINI



Easy, Yummy, Creamy, Chicken Tetrazzini image

Make and share this Easy, Yummy, Creamy, Chicken Tetrazzini recipe from Food.com.

Provided by MinnesotaMolly

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 1/2 ounce) can cream of mushroom soup
2 chicken breasts
2 cups noodles (medium shells, or rotini work best)
1 tablespoon onion salt
5 1/4 ounces milk (fill the empty soup can half way with milk)
5 slices American cheese
salt and pepper

Steps:

  • Cook noodles as directed on box.
  • Partially thaw chicken, then dice.
  • Cook chicken in skillet.
  • In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
  • When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
  • Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
  • Add salt and pepper at end to taste.

Nutrition Facts : Calories 351.2, Fat 17.8, SaturatedFat 6.8, Cholesterol 79.3, Sodium 764.4, Carbohydrate 23.2, Fiber 0.9, Sugar 1.6, Protein 24

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Make and share this Easy Chicken Tetrazzini recipe from Food.com.

Provided by TishT

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon reduced-calorie margarine
1/2 cup scallion, chopped (about 5 scallions)
8 ounces button mushrooms, sliced
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup fat-free chicken broth
1/2 cup nonfat milk
1/2 lb cooked skinless chicken breast, cubed
1/4 cup canned pimiento, drained and sliced (about a 2 oz jar)
2 tablespoons cooking sherry
3 1/2 tablespoons grated parmesan cheese
8 ounces uncooked spaghetti, broken into thirds and cooked

Steps:

  • Melt margarine in a large saucepan over medium-high heat.
  • Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
  • Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
  • Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
  • Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
  • Stir in cheese and add cooked spaghetti; toss gently.
  • Yields about 1 cup per serving.

EASY CHICKEN TETRAZZINI RECIPE - (4.6/5)



Easy Chicken Tetrazzini Recipe - (4.6/5) image

Provided by dkanon

Number Of Ingredients 7

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75-ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese

Steps:

  • Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Bake at 350° F for 25 minutes.

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

This is a creamy and delicious casserole that is so easy to make. True comfort food.

Provided by Anita Hoffman

Categories     Chicken

Time 55m

Number Of Ingredients 8

1/3 c butter
2 can(s) (10 3/4 oz.) cream of chicken soup, undiluted
2 c cooked chicken, diced
1 can(s) (4 oz.) sliced mushrooms
1 pt sour cream
1/2 lb angel hair pasta, cooked and drained
1/4 c grated parmesan cheese
salt and pepper to taste

Steps:

  • 1. In a large skillet, saute mushrooms in butter.
  • 2. Add chicken , sour cream and soup. Cook just till heated and combined.
  • 3. Add cooked angel hair pasta to the soup-chicken mixture. Season with salt and pepper.
  • 4. Grease a 13 X 9 inch baking dish. Add mixture and top with grated Parmesan cheese.
  • 5. Bake at 350 degrees for 30-40 minutes or until bubbly.

Tips:

  • For a richer flavor, use a combination of white and dark meat chicken.
  • If you don't have heavy cream on hand, you can substitute milk and a little bit of butter.
  • Add a pinch of nutmeg or paprika for extra flavor.
  • To make the dish even more creamy, stir in a tablespoon of cream cheese at the end.
  • If you're short on time, you can use a rotisserie chicken instead of cooking your own.
  • Serve chicken tetrazzini with a side salad or roasted vegetables.

Conclusion:

Chicken tetrazzini is a classic comfort food dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy, cheesy, or packed with vegetables, there's a chicken tetrazzini recipe out there for everyone.

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