Comida Kraft
Recipe Box

Easy Chicken Tetrazzini

Prep Time
30
min.
Total Time
1
hr.
5
min.
Servings

6 servings, about 1 cup each

Mushrooms, spaghetti and chopped cooked chicken are stirred into a creamy mozzarella and Parmesan sauce, then baked into a savory casserole.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Stir in 1 cup mozzarella and 1/4 cup Parmesan; cook and stir 2 min. or until mozzarella is melted. Add spaghetti, chicken and vegetables; mix lightly.
  • Spoon into 1-1/2-qt. casserole.
  • Bake 20 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 2 min. or until mozzarella is melted.

Serving Suggestion

Serve with a mixed green salad for added color and texture.

Substitute

Substitute chopped cooked turkey for the chicken.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped, for the chopped cooked fresh chicken.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 380
Total fat 16g
Saturated fat 9g
Cholesterol 70mg
Sodium 480mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 5g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 40 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I had another recipe for Chicken Tetrazzini that was very difficult and took a long time to make. I had another recipe for Chicken Tetrazzini that was very difficult and took a long time to make. This was much easier and tasted just as good. When I cook the chicken, I season it with cayenne pepper. That really adds a kick to the dish. I also used bread crumbs with parmesan cheese and margarine as a topping (from the other recipe) for texture. Adding peas to this recipe gives another texture and more color.
Date published: 2004-01-16
Rated 3 out of 5 by from I would make this recipe again but it is a little bland. I would make this recipe again but it is a little bland. I chose to alter it slightly by adding a diced small onion, fresh mushrooms and adding 2 colours of peppers which I sauteed in a frying pan for 5 minutes. I also substituted the mozzerella for old white cheddar. It needs some flavour to kick it up a notch. Next time I will add a clove of garlic, finely chopped and some herb like dried oregano.
Date published: 2005-01-07
Rated 3 out of 5 by from Pretty good dinner. Pretty good dinner. I used whole wheat pasta, chicken, peppers, fresh mushrooms, onions and added some broccoli. I had a little trouble with the sauce..and thought it was too runny..and used wayyy too much flour to overcompensate..but it was pretty good still. Next time I will wait to see if the sauce thickens after adding the cheese. My husband loved it though.
Date published: 2008-02-01
Rated 1 out of 5 by from I followed the directions, ounce by ounce and step by step. I followed the directions, ounce by ounce and step by step. The cheese became VERY gooey like and was more like a cheese spread instead of a sauce. I managed to salvage the dish by adding cream of chicken and more milk. I wouldn't recommend this dish unless a can of cream of chicken and about a 1/2 cup of milk was added to the dish.
Date published: 2004-04-13
Rated 4 out of 5 by from Great basic recipe... Great basic recipe... It will need to be seasoned to taste with salt and pepper (maybe even garlic salt?) I added a cup of frozen peas immediately before baking in oven. Yummy, family loved the dish! Not so creamy? Be aware...Some boxes of spaghetti are 1 lb (16oz.) ... so 1/2 a box is all you will need for a creamy dish.
Date published: 2005-08-21
Rated 5 out of 5 by from I wanted to use what I had on hand so I had to alter the recipe a bit. I wanted to use what I had on hand so I had to alter the recipe a bit. No red peppers. I used a "casserole" blend of shredded cheese containing cheddar, monterey jack and mozzarella. Also mixed Parmesan with seasoned bread crumbs for the topping. It was great, my husband loves it!
Date published: 2004-03-12
Rated 5 out of 5 by from I've always been a fan of this dish in restaurants. I've always been a fan of this dish in restaurants. When I ran across this recipe on here (and it was so quick and easy) I jumped on the chance to try it. It was an instant family hit, even for my hard-to-please 6 year old! Easy to prepare and delicious-- I'll continue making it!
Date published: 2006-12-12
Rated 5 out of 5 by from My family and I are trying to make healthier meal choices and this receipe was a hit! My family and I are trying to make healthier meal choices and this receipe was a hit! Easy & Fast. My husband and 3 boys do not like mushrooms so I used Campbell's Low-Fat Cream of Mushroom soup and it was just as good. Served with a slice of toasted wheat bread & tossed salad.
Date published: 2008-11-03
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