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Chicken Tetrazzini
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1 (7-ounce) package uncooked dried spaghetti, broken in half

5 tablespoons Land O Lakes® Fresh Buttery Taste® Spread

1 (8-ounce) package (2 cups) sliced fresh mushrooms

1/4 cup chopped green bell pepper

1/4 cup chopped onion

1/4 cup all-purpose flour

2 cups milk

2 cups finely chopped cooked chicken

1 (2-ounce) jar diced pimientos, drained

2 teaspoons instant chicken bouillon granules

1/4 teaspoon pepper

1/2 cup shredded Cheddar cheese

1/2 cup grated Parmesan cheese

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 2-quart casserole or 13x9-inch baking dish; set aside.

  2. STEP 2

    Cook spaghetti according to package directions; drain. Keep warm.

  3. STEP 3

    Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, 4-5 minutes or until crisply tender. Set aside.

  4. STEP 4

    Melt remaining butter in 3-quart saucepan; stir in flour. Cook 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, 6-8 minutes or until mixture comes to a boil. Remove from heat. Stir in cooked spaghetti and vegetables, chicken, pimientos, bouillon granules, and pepper.

  5. STEP 5

    Spoon into prepared dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake 25-30 minutes or until heated through.

Tip #1

It is important to use the size baking dish specified in a recipe to achieve best results. Some baking dishes have size and capacity marked on the bottom. For length and width, measure with a ruler across the top from one inside edge to the other.

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