Chicken Tetrazzini
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2-3 lbs chicken, cooked and shredded
  • 1 lbs spaghetti noodles, cooked (I used whole wheat, be sure to under-cook by about 4-5 minutes.)
  • 1 6-ounce package mushrooms, sliced
  • 1 large onion, diced
  • olive oil
  • 1 stick butter
  • ½ cup flour
  • 2 cups milk
  • 1 can cream of mushroom soup
  • 8 oz American Cheese Slices or Velveeta (I used low fat)
  • Club Crackers, crushed with pats of butter (optional topping)
  1. In a large stockpot, saute onions in olive oil, add mushrooms half way through cooking. Remove from pan and set aside.
  2. In the same pot, melt butter on low. Whisk in flour and milk until smooth. Add cheese and cook until melted. Add mushroom soup; cook until combined.
  3. Stir in shredded chicken and mushroom/onion mixture.
  4. Add noodles and carefully toss with tongs. Try not to mush or tear noodles.
  5. Pour into a 9×13 casserole dish. Optional Topping: Top with club crackers, and pats of butter.
  6. Bake at 375 degrees for 35 minutes, or until bubbly.
Nutrition Information
Serving size: 1 cup
Recipe by Faithful Provisions at