Chicken Tetrazzini Recipe

Chicken Tetrazzini RecipePhoto by: Taste of Home Chicken Tetrazzini Recipe Rating 4

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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

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Reviews for Chicken Tetrazzini (1)

Chicken Tetrazzini Recipe

Chicken Tetrazzini

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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!

 
 
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