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Chicken Tetrazzini Recipe

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“This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, ‘Yum. Is there anymore?’ Even overnight guests ask for leftovers the next day!” —Amanda Hertz-Crisel, Eagle Point, Oregon

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Chicken Tetrazzini Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

12 ounces uncooked spaghetti
1 small onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1 can (14 ounces) chicken broth
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
2 to 4 tablespoons sliced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
1/4 cup grated Parmesan cheese
1/4 cup crushed potato chips

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat.
Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown. Yield: 6 servings.

Nutritional Facts 1 serving equals 668 calories, 37 g fat (19 g saturated fat), 138 mg cholesterol, 865 mg sodium, 51 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Chicken Tetrazzini in Simple & Delicious February/March 2011, p63

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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 (4)

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Chicken Tetrazzini

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Reviewed on Mar. 21, 2012 by amyklaire

Of the four of us, two were so-so and two really liked it. I'll probably make it again.

Reviewed on Apr. 29, 2011 by Neishatipon

This was so so so good. I would minus the almonds. Oh my word! Delightful. Definitely need to find a way to lighten it up. It's so fattening

Reviewed on Feb. 21, 2011 by valanddansmith

This was very good!!! Definitely a comfort food!!! I basically made it as is, except that I didn't bother toasting the almonds beforehand; instead, I just went ahead and added all the toppings before baking the casserole for 25 minutes... I also left out the mushrooms due to our tastes, and used a bit more onion and celery to compensate for the mushroom's absence. My family LOVED it!!

Reviewed on Feb. 20, 2011 by hammergray

I usually wait until somebody else has reviewed a recipe before i try it out...but in this case it just sounded so good i decided to go ahead and try it. It was a big hit! My husband said to keep this one handy! So i'll definitely be making this again soon! Thanks for submitting this one! It's great!