Chicken Tetrazzini

Anna Mae Kantor


This is a family favorite that has been around for a long time. I've changed this and that and added a few things. Seems each time I make it I change something else. I usually double it so there are leftovers as it's always better the next day . It is quite versatile.
Hope you like it--

pinch tips: How to Carve a Whole Chicken



35 Min


30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a very comforting dish and will disappear very quickly when serving up for family. So as Anna Mae suggests, if serving a crowd double up on this recipe. I've had this dish at many church events over the years and was so glad to come across the recipe. I love serving this for family & friends as they all love it! The men especially always go back for seconds.


1/4 c
1/4 c
1/2 tsp
1/4 tsp
2 c
chicken broth
1 pt
heavy whipping cream
1/2 box
broken angel hair pasta (cooked)
2 c
cubed cooked chicken
1 can(s)
sliced mushrooms (drained) (optional)
1 c
parmesan cheese (divided)
2 tsp
chicken seasoning (divided) or less to taste

Directions Step-By-Step

Melt butter over low heat. Blend in flour, salt, pepper, and 1 teaspoon chicken seasoning. Cook until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream and heat to boiling, stirring constantly. Boil one minute. Add spaghetti, cooked chicken, 1/2 cup parmesan cheese and mushrooms if used. Stir well. Pour into sprayed casserole dish and sprinkle with 1 teaspoon of chicken seasoning and the rest of the parmesan cheese. Bake about 30 minutes at 350 or until lightly browned and bubbly. Enjoy!!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian