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Chicken Tetrazzini - Mom by

Source: FHA Hillsdale Cookbook


Chopped onion & celery, enough to cover bottom of 9" x 13" pan
3 cups chopped cooked chicken
3 3/4 cup chicken broth
1 1/2 cup cream of chicken soup
9 oz spaghetti, broken
2 - 4 oz cans mushrooms
Salt & Pepper to taste (needs little to no salt)
Parmesan Cheese


Lightly brown chopped onion and celery in butter. Mix rest of ingredients together and put into 9 x 13 greased pan. Sprinkle Parmesan Cheese on top. Bake 30 - 40 mins at 350 degrees or until bubbly. Test spaghetti for doneness.

Note: I put the broken spaghetti in the pan first, and move the spaghetti around so the spaghetti is not in chunks together which can make it stick in clumps. Then I pour the remaining ingredients over. I push down any spaghetti that is sticking out of the liquid mixture, so it doesn't burn during baking. I also test the spaghetti when done, to make sure it is cooked.

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