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Chicken Tetrazzini is one of those old favorite recipes that has been around for a long time. I made it in the 1950ís, doubled, for a big family gathering. Itís probably older than that! This pretty casserole is nice for a family dinner, company dinner or a potluck covered dish affair.
Back then the recipe called for a 4 to 5 lb. hen, boiled until tender, meat removed from the bones and the spaghetti cooked till done in the chicken broth. My recipe uses one of those easy, delicious deli-roasted chickens found at all supermarkets!  A side tossed salad or fruit salad and croissants make it a beautiful super easy meal.

Chicken Tetrazzini


1  deli-roasted chicken, cut into bite-size pieces to make 3 cups

2 ( 4-oz.) jars sliced mushrooms, drained

1 (2-oz.)  jar diced pimientos, undrained

2 (10.75-oz) cans Campbellís condensed cream of chicken soup

12-oz. can evaporated milk

4-oz. thin spaghetti noodles (see Note)

Salt & black pepper to taste

16 Ritz cracker crumbs & Parmesan cheese


Cut chicken into bite-size pieces and set aside. It should measure 3 cups. At any rate use all the chicken. In a large Dutch oven, put spaghetti in lightly salted boiling water and cook to desired doneness. While spaghetti is cooking, combine mushrooms, pimientos, soup and evaporated milk in a large 3 quart saucepan, stirring to mix well. Place over low heat and bring just to a simmer. Add chopped chicken and stir. When spaghetti is done, drain in colander and measure 2 cups. Add to saucepot mixture, taste for seasonings, mixing well. Pour into lightly greased 9x13-inch casserole dish.  Sprinkle crumbled Ritz crackers over top and sprinkle liberally with grated Parmesan cheese. Bake at 350 degrees, uncovered for about 30 minutes till bubbly and golden brown.  Makes 6 to 8 servings


Note: 4-oz. of spaghetti is half of an 8-oz. box. Believe it or not, 4-oz. is the size of a quarter, 1Ĺ inches in diameter! Itís exactly 2 cups cooked! Be sure and measure the spaghetti after cooking. If you canít find an 8-oz. box, measure it out of a 12 or16-oz box. The reason you want just 2 cups cooked spaghetti is because itís a nice balance with this amount of chopped chicken.

Honey Butter
3/4 cup butter,
room temperature.
1/4 cup honey.
1 tsp ground cinnamon.
Beat on high til light and fluffy. Store covered in fridge.
Great on toast, biscuits, crossants, bakes sweet potato, even corn bread. Tastes just like the one served in restaurants.
Strawberry Butter
1 cup butter.
1 cup powdered sugar, sifted.
1  10-oz. pfg. frozen strawberries, thawed.
Beat on high til smooth.
Recipe Archives
May, 2014