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Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe photo by Taste of Home

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"This is my revised version of a recipe a friend shared with me 35 years ago," writes Helen McPhee of Savoy, Illinois. "It's nice to give to friends who are unable to cook."

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Chicken Tetrazzini Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6-8 Servings

30 20 50

Ingredients

1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350° for 20-25 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving. Yield: 2 casseroles (3-4 servings each).

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.

Nutritional Facts 1 serving (1 cup) equals 572 calories, 31 g fat (17 g saturated fat), 150 mg cholesterol, 746 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Chicken Tetrazzini in Quick Cooking November/December 2003, p53

Full-Bodied White Wine

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

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Reviews for Chicken Tetrazzini

Chicken Tetrazzini

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(1-8) of 8 reviews

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Reviewed on Feb. 03, 2013 by motheatre

This was divine. I made it with the leftover turkey from Thanksgiving.

Reviewed on May. 05, 2012 by AidansMama723

I make this for my daycare kids and the absolutely love it. It is a favorite for all of them

Reviewed on Jan. 13, 2012 by best of home cooks

So good, we loved it and will make again more often.

Reviewed on Dec. 06, 2011 by caroline.morse

awesome taste ... I did add about a 1/2 cup of grated Parmesan to the chicken mixture but probably didn't need to ...

Reviewed on Apr. 30, 2011 by jaimie m

We had this for dinner tonight, it was great. I did add tsp. each of savory and garlic powder though. Very budget friendly. I recommend serving with fresh steamed asparagus!

Reviewed on Jan. 03, 2011 by Llessur

Very good and warms up well!

Reviewed on May. 23, 2010 by mellen2001@cox.net

Very good. And forget the other reviewer who acts like simpler recipes are for morons. Simple and easy to prepare recipes are not just for "people who don't know how to cook" - they are also for busy people, people with large families like mine, or for potlucks when you don't have lots of time to prepare stuff. I am a good cook, and have been married 36 years, yet I ALWAYS LIKE and save recipes that are easy to prepare. So THERE.

Reviewed on Feb. 26, 2009 by dlbainter

This is sooooo good!