Chicken Tetrazzini

Prep Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Servings: 6

This classic family dish mixes our juicy chicken with noodles and vegetables to create to perfect dish for any large gathering.


  • 1 Sanderson Farms Boneless, Skinless Chicken Breast Fillet, cooked and diced into bite size pieces
  • 1 (7-ounce) package spaghetti noodles, broken into thirds and cooked according to package directions
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion, ¼”
  • 3/4 cup diced celery, ¼”
  • 1 ½ cups sliced mushrooms, stems removed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 (1.6-ounce) packages Alfredo sauce mix
  • 4 cups milk
  • ¼ cup diced red bell peppers, ¼”
  • ½ cup Panko bread crumbs
  • 1 tablespoon unsalted butter, melted

Nutritional Information (PER SERVING)

Calories: 470
Fat: 14g
Saturated Fat: 7g
Sodium: 1090mg
Carbohydrate: 58g
Sugars: 16g
Protein: 25g


  1. Preheat oven to 350°F.
  2. Melt 2 tablespoons butter in a 5-quart stockpot.
  3. Add onion, celery, mushrooms, salt and pepper. Cook 5 minutes or until vegetables are soft.
  4. Add the Alfredo sauce mix and milk. Cook according to package instructions adding the red bell peppers in the last 2 minutes.
  5. Add the cooked chicken and spaghetti noodles to the sauce. Stir well to combine.
  6. Spray a 3-quart baking dish with oil. Transfer mixture into baking dish.
  7. Mix bread crumbs with 1 tablespoon melted butter in a small bowl.
  8. Top chicken tetrazzini with bread crumb mixture.
  9. Bake in preheated 350°F oven 30 minutes.