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Southern Cheesy Chicken Tetrazzini Recipe

This recipe for Cheesy Chicken Tetrazzini comes from Southern Living and delivers all that you expect from the classic comfort food.  It’s loaded with cheesy goodness.

Cheesy Chicken Tetrazzini

Cheesy Chicken Tetrazzini (Photo courtesy Southern Living)

How To Make Cheesy Chicken Tetrazzini

For this classic noodle dish, you need the following ingredients:

  • 1/2 cup sliced almonds
  • 3/4 tsp. salt, divided
  • 1/8 tsp. black pepper
  • 4 skinned and boned chicken breasts, cut into 1/2-inch cubes
  • 1 Tbsp. olive oil
  • 7 oz. uncooked spaghetti
  • 1/4 cup butter
  • 1 medium-size green bell pepper, chopped
  • 2 1/2 Tbsp. all-purpose flour
  • 1 cup milk
  • 1/4 cup dry white wine
  • 1 10 3/4-oz. can cream of mushroom soup
  • 1 8-oz. package sliced fresh mushrooms
  • 1 2-oz. jar diced pimiento, drained
  • 1/8 tsp. garlic powder
  • 1/2 cup grated Parmesan cheese
  • 3 cups 12 oz. shredded sharp Cheddar cheese, divided

You begin by preheating your oven to 350°. Lightly grease a 13- x 9-inch baking dish.

Bake the sliced almonds in a single layer in a shallow pan for 4 to 6 minutes or until lightly toasted, stirring halfway through.

Next, combine 1 cup water, 1/4 tsp. salt, and 1/8 tsp. black pepper in a large saucepan and bring it to a boil over medium-high heat.

Add chicken to the pan of water, cover, reduce heat to low, and simmer 10 minutes or until done. Drain the chicken and discard the liquid.

Combine olive oil, 6 cups water, and the remaining 1/2 tsp. salt in a Dutch oven.  Bring it to a boil over medium-high heat. Add the spaghetti noodles and cook for 10 minutes or until they are almost tender. Drain the water.

Melt butter in a Dutch oven over medium heat and add bell pepper. Sauté until it is tender. Gradually whisk in flour and blend. Gradually whisk in milk and the next 6 ingredients along with 2 cups of Cheddar cheese until it is all blended well. Cook over medium heat, stirring constantly, for 10 minutes or until thoroughly heated. Stir in the chicken.

Spread half of the spaghetti into the prepared baking dish and then spread half of the chicken mixture over spaghetti. Repeat the layers.

Bake at 350° for 15 minutes.

Sprinkle with the remaining 1 cup of cheese and almonds.  Bake for 5 more minutes or until cheese is melted and bubbly.

pan of chicken tetrazzini
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4 from 3 votes

Cheesy Chicken Tetrazzini

This recipe for Cheesy Chicken Tetrazzini comes from Southern Living and delivers all that you expect from the classic comfort food.  It's loaded with cheesy goodness.
Course Main Dishes
Cuisine American
Keyword chicken, tetrazzini
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 653kcal
Author Lynda

Ingredients

  • ½ cup sliced almonds
  • ¾ tsp. salt divided
  • tsp. black pepper
  • 4 skinned and boned chicken breasts cut into 1/2-inch cubes
  • 1 Tbsp. olive oil
  • 7 oz. uncooked spaghetti
  • ¼ cup butter
  • 1 medium-size green bell pepper chopped
  • 2 ½ Tbsp. all-purpose flour
  • 1 cup milk
  • ¼ cup dry white wine
  • 10 ¾ oz. can cream of mushroom soup
  • 8 oz. sliced fresh mushrooms
  • 2 oz. jar diced pimiento drained
  • tsp. garlic powder
  • ½ cup grated Parmesan cheese
  • 3 cups 12 oz. shredded sharp Cheddar cheese divided

Instructions

  • Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
  • Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until lightly toasted, stirring halfway through.
  • Combine 1 cup water, 1/4 tsp. salt, and 1/8 tsp. black pepper in a large saucepan; bring to a boil over medium-high heat. Add chicken to pan; cover, reduce heat to low, and simmer 10 minutes or until done. Drain chicken, discarding liquid.
  • Combine olive oil, 6 cups water, and remaining 1/2 tsp. salt in a Dutch oven; bring to a boil over medium-high heat. Add spaghetti, and cook 10 minutes or until almost tender. Drain well.
  • Melt butter in a Dutch oven over medium heat; add bell pepper, and sauté until tender. Gradually whisk in flour until blended. Gradually whisk in milk, next 6 ingredients, and 2 cups Cheddar cheese until blended. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
  • Spread half of spaghetti into prepared baking dish; spread half of chicken mixture over spaghetti. Repeat layers.
  • Bake at 350° for 15 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.

Video

Notes

***Recipe reprinted with permission.

Nutrition

Serving: 1 | Calories: 653kcal | Carbohydrates: 39g | Protein: 31g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1259mg | Fiber: 3g | Sugar: 3g

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Adam's Ribs

Adam’s Ribs

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Smoky Mountain Brunswick Stew

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Coconut Pie

South Carolina Coconut Cream Pie

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What is your favorite Southern dish?

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