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Creamy Chicken Tetrazzini Casserole

 Creamy Chicken Tetrazzini Casserole
“This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, ‘Yum. Is there anymore?’ Even overnight guests ask for leftovers the next day!” —Amanda Hertz-Crisel, Eagle Point, Oregon
6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 1 can (14 ounces) chicken broth
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups cubed cooked chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 to 4 tablespoons sliced pimientos
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed potato chips

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large
  • skillet, saute onion and celery in butter until tender. Stir in the
  • broth, cream and cream cheese. Cook and stir just until cheese is
  • melted. Remove from the heat.
  • Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain
  • spaghetti; add to chicken mixture and toss to coat. Transfer to a

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Creamy Chicken Tetrazzini Casserole (continued)

Directions (continued)

  • greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds,
  • Parmesan cheese and chips. Bake 10-15 minutes longer or until heated
  • through and topping is golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving equals 668 calories, 37 g fat (19 g saturated fat), 138 mg cholesterol, 865 mg sodium, 51 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.