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Made-Over Chicken Tetrazzini


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  • 8 oz spaghetti, uncooked
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 medium red pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 4 oz cream cheese, cubed
  • 1/4 cup flour
  • 1 can chicken broth
  • 3 tbsp parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese



Step 1

Preheat oven to 350*.

Cook pasta as directed on package.

Spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside..

Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Drain pasta; return to saucepan. Add cream cheese; mix well. Spoon into 2-quart round casserole dish; cover with foil.

Bake 25 minutes. Top with mozzarella cheese and 1 tablespoon parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella cheese is melted.

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