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Easy Chicken Tetrazzini Recipe
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Mushroom pieces||4 1⁄2 Ounce|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4415 Calories from Fat 2028
% Daily Value*
Total Fat 226 g348%
Saturated Fat 77 g384.9%
Trans Fat 0 g
Cholesterol 1131.7 mg
Sodium 4591.1 mg191.3%
Total Carbohydrates 203 g67.8%
Dietary Fiber 1.9 g7.5%
Sugars 13.6 g
Protein 386 g771.6%
Vitamin A 71.2% Vitamin C 46.9%
Calcium 151.9% Iron 138.7%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat; simmer until chicken is tender.
Take chicken from broth, re- serving broth.
Cut chicken from bones in small pieces.
Cook spaghetti in reserved broth until tender; drain well.
Blend soup and milk in saucepan; add chicken, pimento and mushrooms.
Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with salt and pepper.
Top with Parmesan cheese; cover.
Bake at 350 degrees for 30 to 35 minutes.