2-for-1 Chicken Tetrazzini Recipe
2-for-1 Chicken Tetrazzini Recipe photo by Taste of Home
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2-for-1 Chicken Tetrazzini Recipe

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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."
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 572 calories, 31g fat (17g saturated fat), 150mg cholesterol, 746mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 31g protein.


  1. 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.
  2. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  3. 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.
  4. 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).
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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Djbyrd2 User ID: 8642876 264522
Reviewed Apr. 10, 2017

"Really good!! I didn't use the pimientos and added peas and used fresh mushrooms. This dish went over well for our group of friends and was easy to put together!!"

dilbert098 User ID: 3743376 256801
Reviewed Nov. 14, 2016

"Very good. We left out the pimientos. I cut the recipe in half, I didn't need to freeze any. Rich, and filling. easy to make."

greatwithoutgluten User ID: 6330173 233840
Reviewed Oct. 1, 2015

"This was very good. I added peas and omitted the pimientos. I will definitely make this again. It was creamy and rich."

alicia_brooks User ID: 7617863 133441
Reviewed Apr. 1, 2014

"This was really good!"

hartsville User ID: 7579605 205752
Reviewed Jan. 18, 2014

"I made this recipe without the pimientos, and added peas to it. I also bought two cooked chickens at the grocery store and used it in this recipe and it was great! I would definitely recommend this recipe. Very good, and the family loved it!!!"

LoraSammons User ID: 7108187 133440
Reviewed Jan. 17, 2014

"I made this without the pimientos and used fresh mushrooms instead of canned. My kids loved it!"

Tracy211 User ID: 6337690 51855
Reviewed Sep. 30, 2013

"I made this dish as directed except I did leave out the pimientos. It was wonderful! My husband who isn't much of a pasta person LOVED IT! He went back for seconds and thirds! haha"

motheatre User ID: 4906449 137248
Reviewed Feb. 3, 2013

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

AidansMama723 User ID: 3411555 102275
Reviewed May. 5, 2012

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

best of home cooks User ID: 5361390 130143
Reviewed Jan. 13, 2012

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

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