Chicken Tetrazzini (Cotton Country)

A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 511 Calories

Ingredients

• ½ cup butter
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 onion, chopped
• 1 cup shredded sharp Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (14.5 ounce) cans chicken broth
• ½ teaspoon celery salt
• 1 (8 ounce) package spaghetti
• 1 (2 ounce) jar chopped pimento peppers
• 1 (4 ounce) can sliced mushrooms, drained
• 2 cups chopped cooked chicken, or to taste
• ½ cup toasted slivered almonds
• 1 cup chopped celery (Optional)
• ¾ cup chopped bell pepper
• ½ cup crushed buttery round crackers (such as Ritz®), or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.

Step 3

Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.

Step 4

Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.

Step 5

Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.