Cathys Chicken Tetrazzini

Cathy LaFay


I think this is a good way to stretch a buck. It makes a big casserole pan and leftovers can be frozen. I usually save those in freezer bags for when Im not home this way I know my husband has a healthy and home cooked meal.


★★★★★ 1 vote



Add to Grocery List

chicken thighs or breasts (or a combo of both)
1 pkg
mushrooms, fresh
1 lb
spaghetti, or angel hair pasta
3 Tbsp
2 Tbsp
flour (i used arrowroot)
1/4 c
dry sherry
3 c
chicken broth, unsalted
1 can(s)
cream of mushroom soup, fat-free
1 large
3 clove
2 large
celery stalks

How to Make Cathys Chicken Tetrazzini


  • 1In a small sauce pan poach your chicken, add water and put on the stove bring to a boil and then let it simmer for about 30 mins. (I got busy so mine was on for about an hour) Cool in broth. Skim the foam off the top.
  • 2In another pot add water for your spaghetti. While waiting for water to come to a boil break spaghetti into 1 inch pieces. Cook pasta according to package and drain when pasta is cooked add some butter. (I put the spaghetti into the baking dish Im going to use . This way I can sautee the veggies in the same pot I just cooked the spaghetti in and saves on clean up) You can salt your pasta water...
  • 3Add some olive oil to your pot and add onions sautee til golden add celery and then add mushrooms. Stir well. When the mushrooms are cooked thru (about 5 mins) add the garlic stir it in and sautee for a few mins.
  • 4Add 2 tablespoons of flour to your veggies stir it in until it all dissolves then add the sherry and chicken broth (use the broth that you poached the chicken in)bring to a boil until broth thickens.
  • 5When the broth thickens up add your pasta to the sauce and mix well. Put back into your baking dish top with some grated cheese and bake @ 350 until top gets lightly browned.

Printable Recipe Card

About Cathys Chicken Tetrazzini

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

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