Chicken Tetrazzini Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Tetrazzini(5)
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all I did was add cream of sherry at the end........absolutely divine!!!
I make this all of the time either with leftover chicken or turkey. It's AWESOME!! A great make ahead meal or one to take to someone else for them to have for a later meal. My kids always ask for seconds! Usually put a veggie with it too.
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.
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.
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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