Peppers, chicken, and spaghetti coated in a creamy sauce

Chicken-Tetrazzini-HR-scaled-1920x850 Chicken Tetrazzini
Chicken-Tetrazzini-HR-scaled-1920x850 Chicken Tetrazzini

Chicken Tetrazzini

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July 12, 2017

Traditional tetrazzini requires a rich (and time-consuming) béchamel sauce, but this quick recipe uses canned soup to make a family favorite fast! 

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 6-8 Servings


16 ounces Golden Grain® Spaghetti

1 fully cooked rotisserie chicken; meat cut into bite-size pieces; skin and bones discarded

1 (10.75-ounce) can condensed cream of mushroom soup

1-1/2 cups milk

2/3 cup shredded Parmesan cheese

Additional Parmesan for garnish


1Cook the spaghetti according to package directions; drain well.

2Meanwhile, in a large saucepan, combine cooked chicken, cream of mushroom soup, and milk. Cook, stirring frequently, over medium heat until chicken is heated through and sauce is hot.

3Stir in 2/3 cup shredded Parmesan cheese.

4Add drained spaghetti to saucepan, and toss gently to coat pasta with sauce. If desired, garnish with additional Parmesan cheese.

Cook’s Tips:


Try adding 1/2 cup dry white wine or cooking sherry to add another layer of flavor.

For more veggies, sauté 1/2 cup diced onion, bell pepper, or mushrooms in 2 tablespoons melted butter. Proceed as recipe directs, stirring chicken, soup, and milk into cooked vegetables.


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