Chicken Tetrazzini recipe
All Recipes Main Dish Recipes Pasta ChickenIngredients
- 1 (8 ounce) package spaghetti 1 ½ teaspoons margarine ¼ cup chopped onion 3 cups chopped cooked chicken 1 (12 fluid ounce) can evaporated milk 1 (10.75 ounce) can cream of chicken soup 4 ounces shredded Cheddar cheese ½ teaspoon celery salt ¼ teaspoon salt ¼ teaspoon ground black pepper 4 ounces shredded Cheddar cheese
Nutrition Info
- 561.4 caloriescarbohydrate: 39 gcholesterol: 114.5 mgfat: 27 gfiber: 1.3 gprotein: 39.1 gsaturatedFat: 13.4 gservingSize: -sodium: 912 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tetrazzini
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes, drain. Transfer to a large bowl.
Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes, add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix, transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.