Creamy Chicken Tetrazzini Casserole
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! —Amanda Hertz-Crisel, Eagle Point, Oregon
Reviews
Not for me at all. It was bland and somewhat greasy. At least the author didn’t use canned soup as a binder like so many other modern recipes. The only change I made was to use fresh Cremona mushrooms instead of canned that I sautéd in a bit of butter.
no flavor
This smelled so good when it was on the stove, however when it came out of the oven, it was like soup. Looking at other recipes, it appears the thickening agent was left out. Total waste, dinner was practically unedible.
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Of the four of us, two were so-so and two really liked it. I'll probably make it again.
This was so so so good. I would minus the almonds. Oh my word! Delightful. Definitely need to find a way to lighten it up. It's so fattening
This was very good!!! Definitely a comfort food!!! I basically made it as is, except that I didn't bother toasting the almonds beforehand; instead, I just went ahead and added all the toppings before baking the casserole for 25 minutes... I also left out the mushrooms due to our tastes, and used a bit more onion and celery to compensate for the mushroom's absence. My family LOVED it!!
I usually wait until somebody else has reviewed a recipe before i try it out...but in this case it just sounded so good i decided to go ahead and try it. It was a big hit! My husband said to keep this one handy! So i'll definitely be making this again soon! Thanks for submitting this one! It's great!