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Mom’s Chicken Tetrazzini

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
  • Total Time
    Prep: 35 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 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


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

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  • Karen
    Oct 17, 2020

    Didn't see cheese in list of ingredients. What kind of cheese should I use?

  • Melissa
    Jun 16, 2020

    My family loved this. They ate it all in one day!

  • Angie
    Dec 19, 2019

    My family loved it! I did however make one change since I am the only one in my family that likes peas. I substituted a bag of fresh spinach and I can't imagine eating other way. This is something I will definitely be making again.

  • dlynsmith9
    Aug 30, 2019

    This tasted just like my mom's tetrazzini. I don't like peas or pimentos, so I substituted them with zucchini and asparagus. My husband loved it. It was delicious and easy.

  • Ruth
    Aug 4, 2019

    Definition of "rue": feelings of remorse or regret. I guarantee that if you cook the "roux" thoroughly you will have no "regrets." Also, if you add 3-4 TBL. of dry sherry you will not complain of "not enough flavor". This is the way I make this dish and have never had a complaint, nor a leftover! Just sayin'!

  • sunnyinbako
    Oct 8, 2018

    Just wanted to note that the term is 'roux', not 'rue'

  • Michael
    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!

  • Denise
    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).

  • rayeellen
    Nov 5, 2017

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

  • Kimberly Hines
    Jun 25, 2016

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