Southern Cheesy Chicken Tetrazzini

This Cheesy Chicken Tetrazzini from Southern Living is a chicken casserole that is loaded with cheesy goodness, mushrooms, bell peppers, and seasoning and makes a delicious meal.   

Why You’ll Love This Chicken Tetrazzini Recipe

• This dish comes straight from Southern Living, a trusted source for delicious recipes that we love to make in the South.
• It’s great for serving at home, at potlucks, and for taking to friends and neighbors in their time of need.
• With over 3 cups of different cheeses, it’s hearty and filling.

Let’s take a look at how it’s made.

How To Make Homemade Chicken Tetrazzini

For this American dish (it’s believed to have originated in San Francisco), you need the following:

Ingredients

• Sliced almonds
• Salt
• Black pepper
• Boneless, skinless chicken breasts
• Olive oil
• Spaghetti noodles
• Butter
• Green bell pepper, chopped
• All-purpose flour
• Milk
• Dry white wine
• Cream of mushroom soup
• Sliced fresh mushrooms
• Diced pimientos
• Garlic powder
• Parmesan cheese
• Sharp Cheddar cheese

Prep your ingredients.

• Cut the chicken into bite-size pieces (approximately ½-inch cubes).
• Chop the green bell pepper.
• Drain the jar of pimentos.
• If you are using a block of Parmesan cheese, grate it.  You’ll need ½ cup in this recipe.

Preheat your oven and prepare your pan.

Preheating your oven to 350° Fahrenheit. Lightly grease a 9×13-inch baking dish.

Get cooking!

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, ¼ tsp. salt, and ⅛ 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 ½ 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 and cheese mixture over the 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.

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.

4 from 4 votes

Print Pin Rate

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 teaspoon salt divided
• ⅛ teaspoon black pepper
• 4 skinned and boned chicken breasts cut into ½-inch cubes
• 1 Tablespoon olive oil
• 7 ounces uncooked spaghetti noodles
• ¼ cup butter
• 1 medium-size green bell pepper chopped
• 2 ½ Tablespoon all-purpose flour
• 1 cup milk
• ¼ cup dry white wine
• 10 ¾ ounces cream of mushroom soup
• 8 ounces sliced fresh mushrooms
• 2 ounce jar diced pimiento drained
• ⅛ teaspoon 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, ¼ tsp. salt, and ⅛ 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 ½ 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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Smoky Mountain Brunswick Stew

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What is your favorite Southern dish?