Mom’s Chicken Tetrazzini
Total TimePrep: 35 min. Bake: 25 min. + standing
- 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 Facts1-1/2 cups: 533 calories, 23g fat (10g saturated fat), 107mg cholesterol, 1133mg sodium, 44g carbohydrate (6g sugars, 4g fiber), 38g protein.
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!
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).
Nov 5, 2017
Definitely looked far better than it tasted. Actually, it was rather tasteless.
Jun 25, 2016
It was ok but way too many peas. They were everywhere!
May 13, 2016
The recipe is easy and delicious. Great dinner for family or friends. I will definitely make it again.
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.
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).
Mar 5, 2015
Im going to make this all the time. ! Yes needs a tad bit more S&P but thats it !
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!
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.
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