Mom's Chicken Tetrazzini Recipe
Mom's Chicken Tetrazzini Recipe photo by Taste of Home
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Mom's Chicken Tetrazzini Recipe

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Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Featured In: 13x9 Casserole Recipes
TOTAL TIME: Prep: 35 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 8 ounces uncooked spaghetti
  • 2 teaspoons plus 3 tablespoons butter, divided
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 3 cups coarsely shredded rotisserie chicken
  • 2 cups frozen peas (about 8 ounces)
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup grated Romano or Parmesan cheese

Nutritional Facts

1-1/2 cups: 533 calories, 23g fat (10g saturated fat), 107mg cholesterol, 1133mg sodium, 44g carbohydrate (6g sugars, 4g fiber), 38g protein.


  1. Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.
  3. In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.
  4. Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Mom's Chicken Tetrazzini in Taste of Home February/March 2015, p36

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Kimberly Hines User ID: 1929928 249783
Reviewed Jun. 25, 2016

"It was ok but way too many peas. They were everywhere!"

Linsticks User ID: 8551078 248171
Reviewed May. 13, 2016

"The recipe is easy and delicious. Great dinner for family or friends. I will definitely make it again."

NoodleNel User ID: 6393598 225864
Reviewed May. 4, 2015

"My family really liked this. The first time I made it, I actually accidentally bought frozen brussel sprouts instead of peas and it tasted good. Next time I used peas. I like the idea of using broccoli instead of peas as they were a bit overwhelming."

melangell User ID: 3727761 224001
Reviewed Apr. 2, 2015

"My family loved this. After reading that there was a lack of flavor, I upped the salt and pepper to 1/2 tsp each. I also added 1 1/2 tsp of garlic powder (1/2 TBSP). I tossed the noodles in bacon drippings instead of butter. Lastly, I upped the Parmesan cheese to 1 cup.

As suggested by another reviewer, instead of peas, I used broccoli since I had that fresh and don't like peas. I also didn't have fresh mushrooms so used 2 8oz cans of mushrooms (more added salt)."

gucci65 User ID: 7131119 222084
Reviewed Mar. 5, 2015

"Im going to make this all the time. ! Yes needs a tad bit more S&P but thats it !"

Amyotis User ID: 8007932 222039
Reviewed Mar. 4, 2015

"This was simply delicious! First time I made it I followed the directions to a T. Second time I customized it by substituting sweet red pepper for the green and added broccoli, eggplant, and zucchini instead of the peas. Both times amazing!"

momoflandl User ID: 5566695 221353
Reviewed Feb. 25, 2015

"This was good just not one that we loved. It seemed to lack a bit of flavor but I think if you bumped up the amount of salt to at least 1/2 tsp I think that would help. If I make this again I think I may also add in some of the additional bacon drippings in place of the butter added to the spaghetti once it's cooked."

aug2295 User ID: 4631582 221157
Reviewed Feb. 22, 2015

"Great way to use up leftover chicken!"

Diego's Grandma User ID: 5880623 220831
Reviewed Feb. 18, 2015

"I made this for friends and we all loved it! I used thick-style bacon and fried it really crispy. Next time I'll add minced garlic and a little more spaghetti noodles, but this recipe is a keeper!"

val59 User ID: 826990 220744
Reviewed Feb. 17, 2015

"Made this tonight, the family thought it was delicious!"

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