Back to Chicken Tetrazzini

Print Options


Card Sizes

Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Chicken Tetrazzini

Sort By :
Reviewed Mar. 11, 2016

"This didn't have as much flavor as I was expecting, and the noodles were too mushy. Next time as other reviewers have suggested I will sautee some onions with the mushrooms, add some lemon juice and a dash of cayenne and cook the spaghetti just to al dente."

Reviewed Dec. 25, 2014

"I really liked this receipt a lot. I added garlic, Italian seasonings, it had a great balance as well. I have made the dish three times already. Awesome recipe."

Reviewed Nov. 30, 2014

"I've made this recipe several times, most recently two days ago with turkey leftovers from Thanksgiving. I've added two garlic cloves, crushed and use sherry instead of wine or additional broth. I've used dry or cream sherry, whatever I have on hand. A very tasty casserole that I will make again and recommend it to everyone."

Reviewed Oct. 23, 2014

"This was just ok to us."

Reviewed Aug. 30, 2014

"I cut this in half because it serves 8 and it's just my husband and me.......I don't think there will be enough for both of us. Getting ready to put it in oven....will update after eating"

Reviewed Mar. 3, 2014

"I used ham, even my kids liked it. And so easy! Loved it."

Reviewed Mar. 2, 2014

"Don't use cinnamon as a substitute for nutmeg."

Reviewed Feb. 1, 2014

"I used cooking sherry instead of the white wine but other than that followed the recipe as written. Delicious!!!"

Reviewed Oct. 3, 2013

"all I did was add cream of sherry at the end........absolutely divine!!!"

Reviewed Aug. 23, 2013

"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."

Reviewed Apr. 6, 2013

"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."

Reviewed Feb. 28, 2012

"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."

Reviewed Jul. 6, 2011

"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!"

Reviewed Oct. 25, 2010

"Not as much flavor as I hoped, I added saute onion and lots of garlic. I will make again but with changes"

Reviewed Aug. 17, 2010

"I was thrilled to find a tetrazzini recipe that did not call for a can of soup! I love celery so I added 1 cup of chopped celery and reduced the mushrooms to 1 cup. I omitted the nutmeg - not a favorite flavor at my house. This was a good change of pace for us. I will make it again."

Reviewed Dec. 8, 2009

"This recipe has become part of the regular rotation in my house. I like to serve cranberry sauce on the side."

Reviewed Nov. 12, 2009

"I made 8 batches of this yesterday for a mid-week church program. I modified smlarrabee's variation - used 1 cup mushrooms & 1 small onion - just started the onion a bit ahead of the mushrooms. This comes together very easily!! And it tastes great, too!!"

Reviewed Oct. 5, 2009

"Very good use of leftover chicken. All I did was add 1 tablespoon fresh lemon juice to the butter the mushrooms are cooked in. Tasty comfort food."

Reviewed Sep. 9, 2009

"Easy to make and delicious as is. Didn't have the wine this time but will try it next time."

Reviewed Jul. 8, 2009

"My family loved this recipe! I did the same varation with the onions instead of mushrooms and also put the parmesan cheese into the sauce as well as on top. Really yummy!"

Reviewed Jul. 17, 2008

"this was a good meal and my family said it was ok. it didn't have as much flavor as i thought it would.but it was still good. maybe if i make it again i'll up this spices."

Reviewed Jun. 4, 2008

"I enjoyed this recipe, but made a few variations. I sauteed onions instead of mushrooms (just personal preference) and added a minced fresh garlic clove. I also used 2% milk instead of cream and then added some mild cheddar and mozzarella cheese. The nutmeg was a great surprise. Thanks!"

Loading Image

Wine Pairings

Full-Bodied White Wine

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