Of course this is traditionally made with spaghetti noodles. If you have a different pasta in your pantry that you would like to use up instead, don’t hesitate to cook it up. The flavor will still be great. I also like to add in a few different kinds of cheeses for a new twist. Check out what they are saying about this recipe over at All Recipes:
“This was the best chicken tetrazzini I’ve ever had!”
Clearly I’m not the only one that fell in love with this dish. Give it a try for yourself to see what all the fuss is about!
Ingredients
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans Campbell’s condensed cream of chicken soup
2 1/4 cups water
1/4 cup Land O’ Lakes butter
2 cubes chicken bouillon
1/4 cup shredded Kraft Cheddar cheese
Instructions
Put cooked spaghetti into 9×13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
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Quick Tip: Double the recipe easily for larger crowds.
Thanks again to All Recipes for this simple and delicious recipe.