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Chicken Tetrazinni


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Chicken Tetrazinni 0 Picture


  • 2 cans chicken
  • lemon juice
  • 2 TBSP chopped onion
  • 2 TBSP chopped celery
  • 1 TBSP butter
  • dash of garlic powder
  • 1 can cream of mushroom soup
  • 1/3 cup water (milk)
  • 1 tsp parsley flakes
  • dash of salt and pepper
  • 2 cups cooked spaghetti
  • 4 TBSP parmesan cheese
  • grated chedder cheese



Step 1

Sprinkle chicken with some lemon juice. Saute onion and celery in butter. Season with garlic salt. Blend soup with water or milk. Add the onion, celery/butter mixture plus, parsley, salt and pepper. Fold chicken into sauce then add the spaghetti and 2 T of parmesan cheese. Turn mixture into a 1 qt. casserole. Top with remaining parmesan cheese and some grated cheddar. Bake at 425 for 20-30 minutes or until bubbly.

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