Chicken Tetrazzini is such an easy and flavorful meal so I really think you will enjoy this. Because I wanted to make the protein stretch and give a nutrition boost, I added chickpeas and spinach. Just as tasty without those but more nutrient packed with them!
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This Chicken Tetrazzini was adapted from a mom that I was planning a meal train for because she was about to have a baby. I really wanted to help out so I told her to get me a recipe for something she makes, that way she would be sure to like it. The original recipe was for Turkey Tetrazzini, removed the onion, used cream of celery instead of cream of chicken and a few other changes. My version uses chicken instead of turkey, adds back the onion that you’d typically find in tetrazzini, and, in addition, the chickpeas & spinach. I’ve made this recipe several times for our family since then because we really like it!
I like to make the chicken ahead of time along with the beans in my Instant Pot. Then I package in 2 cup portions to freeze for later quick meals. That way, on a recipe like this, I just pull it out of the freezer for an easy dinner.
Chicken Tetrazzini with Chickpeas & Spinach
- 8 oz spagetti
- 2 cans cream of chicken
- 1 cup milk or half & half
- 4 cups shredded cheese
- 2 cups cooked shredded chicken
- 2 cups cooked chickpeas (garbanzo beans)
- 1 tbsp onion powder
- 2 tsp celery seed
- 1 tsp salt
- 1/2 tsp pepper
- Cook spagetti according to your package directions.
- In a large bowl, combine soup, milk, onion powder, celery seed, salt & pepper with a whisk.
- Add spagetti, 3 cups of the cheese, chicken, beans & spinach. Mix well.
- Pour into oversized 9 x 13 Corningware or other baking dish.
- Bake at 350º for 45 minutes. Remove and add remaining cheese and bake until cheese melts.
Let me know how you like this twist on Chicken Tetrazzini! If you’d like help with meal planning and grocery savings, then check out my new Meal Planning Guide. And don’t forget to get your Instant Pot Decal!
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