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Chicken Tetrazzini Recipe
Chicken Tetrazzini Recipe photo by Taste of Home

Chicken Tetrazzini Recipe

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

Ingredients

  • 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

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.

Directions

  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.
Originally published as Chicken Tetrazzini in Taste of Home June/July 1993, p27

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.

Full-Bodied White Wine

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

Reviews for Chicken Tetrazzini

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
Reviewed Oct. 23, 2014

"This was just ok to us."

MY REVIEW
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"

MY REVIEW
Reviewed Mar. 3, 2014

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

MY REVIEW
Reviewed Mar. 2, 2014

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

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