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Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe photo by Taste of Home

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My husband is not a casserole lover, but this creamy, cheesy dish is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. —Kelly Heusmann, Cincinnati, Ohio

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Chicken Tetrazzini Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Directions

In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.
Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 258 calories, 13 g fat (6 g saturated fat), 71 mg cholesterol, 763 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Chicken Tetrazzini in Taste of Home June/July 1993, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Tetrazzini

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Reviewed on Apr. 06, 2013 by kmarqui

I've made this dish well over 10 times now. Family members now make it for their friends. It is a great tasting dish and is also great to give to friends in time of need or when they've just welcomed a new baby.

Reviewed on Feb. 28, 2012 by adriennerene9

This recipe is an easy sell to any palate. To make it even easier, I debone a rotisserie chicken in advance. I also chose not to use mushrooms in mine so my children would eat it.

Reviewed on Jul. 06, 2011 by lambasio

I used an almond raisin wine to cook my chicken, and then again in my sauce. It gave this dish an excellent flavor. I think it paired well with the nutmeg. This was a wonderful casserole!