Chicken Tetrazzini

Chicken Tetrazzini

  • Prep: 1 hr 25 min
  • Cook Time: 1 hr 25 min
  • Total: 2 hr 50 min
  • Serving: 10

This Chicken Tetrazzini recipe will serve a hungry crowd.


  • 10 chicken breast, cut in half
  • 1/2 pound butter
  • 1, 16 ounce package spaghetti, cooked and drained
  • 1 pound fresh mushrooms, chopped
  • 1 bunch green onions, chopped
  • 7 cans cream of chicken soup, undiluted
  • 2, 16 ounce containers sour cream
  • 2, 4 ounce jars chopped pimentos, undrained
  • 2 tablespoons Beau Monde seasoning
  • grated Parmesan cheese for topping
  • salt to season chicken breasts


  1. Lightly salt chicken breasts. Boil or steam breasts in a large pot until meat is fork tender. Remove chicken breasts and let cool.
  2. Remove meat from the bone and slice chicken into bite size pieces; set aside
  3. In a large saucepan, melt butter. Saute onions and mushrooms about 5 minutes over low heat. Add the soup and sour cream and mix well. Cool slightly.
  4. Combine soup mixture with chicken and cooked spaghetti. Stir in pimentos. Sprinkle with Beau Monde seasoning. Mix well. Spoon mixture in a well greased 3 quart casserole dish. Sprinkle with Parmesan. Bake at 300 degrees F for 45 minutes or until bubbly.


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