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
- 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.
1 cup: 258 calories, 13g fat (6g saturated fat), 71mg cholesterol, 763mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 21g protein .
Reviews for Chicken Tetrazzini
"I have been looking for a recipe for chicken Tetrazzini, because my mother made this dish when I was young over 50 years ago. This recipe is the one. I used cremini mushrooms and all chicken broth. It was easy to make and so delicious, and the closest recipe I have found to my mother's. My husband gave it a thumbs up."
"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."
"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."
"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."
"This was just ok to us."
"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"
"I used ham, even my kids liked it. And so easy! Loved it."
"Don't use cinnamon as a substitute for nutmeg."
"I used cooking sherry instead of the white wine but other than that followed the recipe as written. Delicious!!!"
"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!"
"Not as much flavor as I hoped, I added saute onion and lots of garlic. I will make again but with changes"
"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."
"This recipe has become part of the regular rotation in my house. I like to serve cranberry sauce on the side."
"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!!"
"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."
"Easy to make and delicious as is. Didn't have the wine this time but will try it next time."
"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!"
"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."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.