Chicken Tetrazzini Recipe

This chicken tetrazzini recipe is easy (especially if you're precooking your chicken and freezing) and it tastes great.

chicken tetrazzini

Thanks to my friend Cathy for the recipe! I precooked chicken in the crock pot the day before I made this and just kept that in the fridge.


  • 1 onion, chopped
  • 1/2 bell pepper, chopped
  • 1 teaspoon minced garlic
  • 2 TB butter
  • 3 cups diced cooked chicken
  • 1 12 oz pkg thin spaghetti, cooked according to directions
  • 1 can cream of mushroom soup (10.75 oz)
  • 1/2 cup butter melted
  • 1/4 cup flour
  • 2 cups milk
  • 8 oz Longhorn cheese, grated


Saute onion and bell pepper in 2 Tablespoons of butter in a saucepan over medium/high heat. Add garlic after onion is turning translucent.

Add chicken, cooked spaghetti, and soup.

Combine 1/4 cup melted butter and flour in a saucepan over medium heat. Slowly add milk and stir with a wire whisk until mixture thickens.

Stir in grated cheese.

Pour thickened sauce over chicken mixture and stir to combine.

Delicious! Serve with a side salad and garlic toast!

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