Cheesy Chicken Tetrazzini

Cheesy Chicken Tetrazzini

Cheesy Chicken Tetrazzini



  • 1 cup of milk
  • 2 oz of sliced mushrooms (canned)
  • 1/2 lb of spaghetti
  • 1/4 cup of grated Parmesan (or Cheddar) cheese
  • 1 cup of soft bread crumbs
  • 3 pcs of chicken breast fillets - skinned, cooked and sliced into chunks
  • 2 tbsps of softened butter
  • 10 cans condensed cream of mushroom soup (1/2 oz each)



  1. Break the spaghetti into 2-3 inch portions. Cook it as stated in the package instructions until al dente.
  2. Drain the spaghetti, and transfer it to a strainer.
  3. Wash the spaghetti under cold running water; and then drain it again. Let it cool.
  4. Preheat the oven up to 400 degrees F.
  5. Combine the mushroom soup, chicken and mushrooms altogether into one large bowl and whisk it until smooth.
  6. Add in the spaghetti with the mushroom soup mixture and combine well.
  7. Transfer the spaghetti and mushroom soup mix into an oiled casserole (2.5 quarts).
  8. Combine the softened butter, crumbs, and grated Parmesan in a small mixing bowl. Mix it well until smooth.
  9. Pour the mixture on top of the spaghetti.
  10. Bake for 45 minutes or up to an hour, until the surface turns light brown.






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