Homemade creamy chicken tetrazzini-baked

sherry monfils


I originally made a turkey tetrazzini yrs ago after Thanksgiving to use up left over turkey but this works so well w/ chicken also and I was looking to make a dish that transitions us from Winter to Spring. So, it's a comforting dish but at the same time w/ fresh mushrooms and bright green peas, it reminds you of Spring.


☆☆☆☆☆ 0 votes

40 Min
35 Min


  • 2 c
    cooked, chopped chicken breast
  • 1 lb
    fresh white mushrooms, sliced
  • 6 Tbsp
  • 1/2 c
  • 2-/1/4 c
  • 1/4 tsp
    each, salt & peper
  • 2-1/2 c
    lower sodium chicken broth
  • 2-1/2 c
    freshly grated parmesan cheese
  • 1 tsp
    each, dried thyme & basil
  • 2 c
    frozen early peas, i used bird's eye brand
  • 1 lb
    linguine pasta
  • 1-1/2 Tbsp
    melted butter
  • 1/2 c
    italian seasoned bread crumbs

How to Make Homemade creamy chicken tetrazzini-baked


  1. In large pot, over med-high heat, add 1 tbsp of butter. Once melted, add mushrooms. Sprinkle w/ a little salt & pepper. Cook, stirring, until tender. Remove mushrooms to a bowl, set aside.
  2. Heat 5 tbsp butter in the same pot. Add the flour and cook, stirring until a little brownish in color. Add milk and whisk for 1 minute. Add chicken broth, the Parmesan cheese, thyme and basil. Reduce heat to low. In another pot, cook linguini, after breaking it up into smaller pieces, until tender, drain.
  3. Add chicken & peas to the sauce and then add the pasta. Stir to coat. Set oven to 400. Lightly spray a 9" x 13" casserole dish w/ cooking spray. Spoon the pasta & sauce mix into casserole dish, smooth it out. In a small bowl, microwave the remaining 1-1/2 tbsp butter until melted. Stir in the bread crumbs until mixed. Sprinkle over the casserole. Bake, uncovered for 35 minutes or until light brown on top.

Printable Recipe Card

About Homemade creamy chicken tetrazzini-baked

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Heirloom

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