Chicken Tetrazzini


  • 2 cooked chicken breasts (cut into small bite-size chunks)
  • 2 cans creamy chicken mushroom soup
  • 3/4 cup chicken broth
  • 1 teaspoon minced onion
  • 3 tablespoons of cooking sherry
  • 8 oz spaghetti
  • paprika
  • garlic salt
  • 12 ounces swiss cheese (enough to cover a 9×13 casserole dish twice)

Cook spaghetti per package directions

Preheat oven to 350 degrees.
Sauce: Combine soups, broth, onion, sherry in a bowl and blend well.

In 9/x13 casserole dish, layers from bottom to top:
Layer 1: Add a third of the sauce (evenly coat bottom of pan)
Layer 2: Add half of the spaghetti
Layer 3: Add all the chicken
Layer 4: Add a third of the sauce
Layer 5: Cover with cheese
Layer 6: Sprinkle garlic salt
Layer 7: Add half of the spaghetti
Layer 8: Add a third of the sauce
Layer 9: Cover with cheese
Layer 10: Sprinkle garlic salt
Layer 11: Sprinkle paprika

Put in oven and cook till bubbly (~30 minutes)

Makes 6 to 8 servings.


  • Never use chicken from a can
  • Using an entire Rotisserie chicken is a has been a favorite for this recipe
  • Never use fat free cheese (doesn’t melt smoothly)
  • Use a good quality cheese (inexpensive cheese is often too salty)


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