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Chicken Tettrazini

Presented by:
Land O' Lakes
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The classic pasta dish with spaghetti, mushrooms and chicken topped with cheese and baked,

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
55 min
Recipe Servings


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


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

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

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.

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.

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

Recipe Tip

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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