Chicken Tetrazzini

Leftover chicken flavors this baked spaghetti casserole topped with Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 561 Calories

Ingredients

• 1 (12 fluid ounce) can evaporated milk
• 4 ounces shredded Cheddar cheese
• 1 (8 ounce) package spaghetti
• 3 cups chopped cooked chicken
• 1 (10.75 ounce) can cream of chicken soup
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup chopped onion
• 0.5 teaspoon celery salt
• 1.5 teaspoons margarine

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.

Step 3

Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.

Step 4

Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.