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Chicken Tetrazzini

User Rating 4.5 Star Rating (10 Reviews)


tetrazzini casserole

Chicken Tetrazzini

Photo: Diana Rattray
This delicious chicken and pasta casserole makes a wonderful meal with a tossed salad and crusty bread.


  • 4 cups cooked diced chicken
  • salt and pepper
  • 8 ounces spaghetti, cooked and drained
  • 6 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1/4 cup all-purpose flour
  • 1 cup light cream or half-and-half
  • 2 cups chicken broth
  • 1/4 cup dry sherry
  • 1/3 cup grated Parmesan cheese
  • ground sweet paprika, optional


Heat the oven to 425°. Butter a 2 1/2- to 3-quart baking dish.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly.
Chicken tetrazzini serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and great tasting, Member Susanfbuckman

It is an old family favorite but I liked this recipe because it didn't use condensed soups, and I liked it better. I didn't add the sherry, but may next time. I also would use less butter, maybe 1-1/2 TBL for browning the mushrooms. I will make it again maybe adding a green veggie for color, but it was great!!

0 out of 0 people found this helpful.

See all 10 reviews

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