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An easy chicken tetrazzini recipe given to me by my sister, Ruth Clark. This delicious recipe is a favorite with my kids and their friends. It’s easy to double.
Ingredients
- 1 pound cooked, drained spaghetti noodles
- 5 chicken breasts, cooked and cubed
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 2 ¼ cups water
- ¼ cup butter
- 2 cubes chicken bouillon
- ¼ cup shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Put cooked spaghetti noodles into 9×13-inch baking dish. Place chicken on top of spaghetti.
Step 3
Bring condensed soup, water, butter, and bouillon to a boil in a medium saucepan. Pour soup mixture over pasta and chicken. Sprinkle Cheddar on top and press down a bit.
Step 4
Bake in the preheated oven for 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 342 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat6g | 32% |
| Cholesterol89mg | 30% |
| Sodium771mg | 34% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein29g | |
| Vitamin C0mg | 0% |
| Calcium57mg | 4% |
| Iron2mg | 13% |
| Potassium286mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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