Mom's Chicken Tetrazzini Recipe

4.5 14 13
Mom's Chicken Tetrazzini Recipe
Mom's Chicken Tetrazzini Recipe photo by Taste of Home
Publisher Photo

Mom's Chicken Tetrazzini Recipe

Read Reviews
4.5 14 13
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + standing

Ingredients

  • 8 ounces uncooked spaghetti
  • 2 teaspoons plus 3 tablespoons butter, divided
  • 8 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

Directions

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.
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.
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.
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

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.

Popular Videos

  • 8 ounces uncooked spaghetti
  • 2 teaspoons plus 3 tablespoons butter, divided
  • 8 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMom's Chicken Tetrazzini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Michael User ID: 9442536 285703
Reviewed Mar. 27, 2018

"One step is missing: Cook The Rue! Don't just "whisk until smooth", but continue whisking/ stirring over low heat until a light blonde color is achieved and the floury smell disappears and has a slight nuttiness to it.

The rue plus the chicken stock is what makes the thickened sauce or "gravy" of the dish. The rue stock step may also be replaced with canned cream of mushroom soup, thinned with only half the amount of water suggested for soup, (I prefer to use milk rather than water for this). This second option will also give you much more flavor to your sauce, including the missing salt content of the original recipe.
Using turkey? Add some nutmeg! Yum!"

MY REVIEW
Denise User ID: 8992192 283458
Reviewed Feb. 9, 2018

"Just made this today for lunch. Husband is totally in love with it. I made changes too. Used broccoli and used a full package of bacon. The only thing that left me wondering about is the rue - flour, salt, pepper - I could sorta taste the flour and wondered if a jar of Alfredo sauce might work better next time. But hubby said to leave it alone. I also used thicker spaghetti strands and served it with extra fresh parmesan cheese on top. It got an A in our house. (oh and I eliminated the pimentos (don't like them)."

MY REVIEW
rayeellen User ID: 602940 277284
Reviewed Nov. 5, 2017

"Definitely looked far better than it tasted. Actually, it was rather tasteless."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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)."

MY REVIEW
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 !"

MY REVIEW
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!"

MY REVIEW
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."

Loading Image