Easy Chicken Tetrazzini recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 898.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.

  2. 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.

  3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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