Tammie’s Chicken Tetrazzini Recipe
This recipe can easily be made in two 8-in.-by-8-in. baking dishes. Bake extra chicken from another meal and keep it in the freezer to pull this entrée together quickly.
1 (16-oz.) box spaghetti noodles, broken into 2-in. pieces, uncooked
1 can chicken broth
1 can condensed cream of mushroom soup
1 can cream of chicken soup
1/4 tsp. celery salt
1/4 tsp. pepper
3 c. cubed cooked chicken
1 small onion, chopped
2 small jars diced pimientos
4 c. shredded cheddar and mozzarella cheese, divided
1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions, drain and set aside.
2. Meanwhile, combine chicken broth, cream of mushroom soup, cream of chicken soup, celery salt, pepper, chicken, onion and pimientos together in a medium sauce pan. Heat over medium heat until warm.
3. Stir the spaghetti and 2 cups of the cheese mixture into the soup mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese.
4. Bake, uncovered, for 40 minutes, or until heated through.