An easy chicken tetrazzini recipe given to me by my sister, Ruth Clark. This delicious recipe is a favorite with my kids and their friends. It's easy to double.
Ingredients
- cooked, drained spaghetti noodles: 1 pound
- chicken breasts, cooked and: 5 piece (cubed)
- condensed cream of chicken soup: 2 cans (10.5 ounce cans)
- ¼ cups water: 2 piece
- butter: 0.25 cup
- cubes chicken bouillon: 2 piece
- cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Put cooked spaghetti noodles into 9x13-inch baking dish. Place chicken on top of spaghetti.
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Bring condensed soup, water, butter, and bouillon to a boil in a medium saucepan. Pour soup mixture over pasta and chicken. Sprinkle Cheddar on top and press down a bit.
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Bake in the preheated oven for 25 minutes.
