Chicken Tetrazinni

Clara Ward
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Course Main Course


  • 1 medium chicken
  • 2 cups spaghetti I just cook some, I don’t know how to measure 2 cups of uncooked spaghetti
  • 2 slices bacon
  • 1/2 cup diced onion
  • 1 small can chopped or sliced mushrooms
  • 1/2 pound American cheese grated (Velveeta)
  • 1/4 cup slivered almonds
  • 1 small can ripe olives diced or sliced
  • 1 can cream of mushroom soup
  • Bread crumbs You can make these by putting a couple of slices of bread in a blender
  • Parmesan Cheese


  • Cook chicken and save broth.
  • Skin and bone chicken, cut in large bite size pieces.
  • Cook spaghetti in broth. Fry bacon until crisp, then remove.
  • In drippings, sauté onion, bell pepper.
  • Add mushrooms, cheese, almonds, olives, chicken and mushroom soup.
  • Pour into a greased casserole and sprinkle with bread crumbs and Parmesan cheese.
  • Bake one hour at 350 degrees. (I really don’t think it needs to bake that long as everything is already cooked.)


If the mixture seems dry, add more broth. I always add some broth to the mixture before putting on the bread crumbs and cheese. I just add a little at a time until I think it looks right.
via Juanita Forsdick, Friend from 38th Street
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