Chicken Cheddar Tetrazzini

15m
Prep Time

1.75h
Cook Time

2h
Ready In

Recipe: #39364

August 18, 2022

Categories: Casseroles, Chicken, Cheese, Cheddar, Spaghetti, Sunday Dinner, Oven Bake, Whole Chicken, Chicken Dinner, more

recipe by:
ForeverMama

"Makes for a great casserole entree - a family and crowd pleaser."

Original is 6 - 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (520.7 g)
Calories 734.9
Total Fat - 30.8 g
Saturated Fat - 16 g
Cholesterol - 645.9 mg
Sodium - 1919 mg
Total Carbohydrate - 41.6 g
Dietary Fiber - 1.6 g
Sugars - 1.6 g
Protein - 73.9 g
Calcium - 570.3 mg
Iron - 8.6 mg
Vitamin C - 29.8 mg
Thiamin - 0.4 mg

Step 1

Place chicken in a Dutch oven, and cover with water. Add 1 teaspoon salt and 1 teaspoon black pepper, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving broth. Cool chicken to touch. Bone and shred chicken. (You can do this step ahead the day before).

Step 2

Add enough water to reserved broth to measure 3 quarts. Bring to a boil. Cook spaghetti in broth according to package directions. Drain and set aside.

Step 3

Cook bell pepper, mushrooms, and onion in butter in Dutch oven over medium heat, stirring constantly, until tender. Add flour and next 4 ingredients; stir until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half-and-half, and cook until thickened. Add 3/4 cup Cheddar cheese, stirring until cheese melts. Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry, and pimiento; stir well.

Step 4

Combine chicken mixture and spaghetti, tossing gently. Spread in a greased 9 x 13 inch baking dish.

Step 5

Bake uncovered, at 350-degrees F for 20 - 25 minutes or until thoroughly heated. Combine remaining Parmesan cheese and paprika. Sprinkle remaining Cheddar cheese in diagonal rows across top of casserole. Repeat procedure with almonds and Parmesan mixture.