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“The colorful combination of green peppers and pimiento, the cheesy taste and the lack of tomatoes makes this chicken tetrazzini different than most. I got this recipe from a magazine 15 years ago, and it's great every time I make it. Hope you enjoy it, too.”
READY IN:
1hr 30mins
SERVES:
10-12
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) package spaghetti
  • 2 tablespoons butter
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 cups cubed cooked chicken breasts
  • 2 (4 ounce) cans mushrooms, drained
  • 1 (2 ounce) jardiced pimiento, drained
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 2 cups milk
  • 12 teaspoon garlic powder
  • 1 -2 cup shredded cheese (to your liking)

Directions

  1. Cook spaghetti according to package directions.
  2. Meanwhile, melt butter in a large dutch oven and saute green pepper and onion until peppers are crisp tender.
  3. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder, and salt.
  4. Drain spaghetti and add to mixture, toss.
  5. Pour into a greased 13 X 9 baking dish.
  6. Bake at 350 degrees for 50-60 minutes.
  7. Sprinkle with cheese and bake for 10 more minutes or until cheese is melted.

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