Chicken Tetrazzini

Chicken Tetrazzini Recipe

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Felicia Suarez


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6 to 8
25 Min
2 Hr


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1 large


1/3 c
1/2 c
3 c
chicken stock
1/2 tsp
1/8 tsp
2/3 c
light cream
1/2 c
chopped celery
1/4 c
chopped onion
14 oz
spaghetti, uncooked
1 lb
fresh mushrooms, sliced
3 Tbsp
1/4 c
1/2 c
grated parmesan cheese

How to Make Chicken Tetrazzini


  • 1Cut up chicken and simmer in water to cover.
  • 2Add salt (one half teaspoon), three cut up celery stems and 1/2 medium onion.
  • 3Simmer until tender (about 1 1/2 to 2 hours).
  • 4Strain and chill stock.
  • 5Remove chicken from bones in large pieces.
  • 6Cut large pieces in 2 x 2 inch pieces.
  • 7This should yield about four cups of meat.
  • 8When stock has cooled, remove fat and measure three cups.
  • 9Add water if necessary.
  • 10Sauce - Melt butter and fry celery and onion until transparent (do not overcook).
  • 11Add flour and seasoning and stir until well blended.
  • 12Add stock slowly, stirring constantly.
  • 13Bring to boiling point and boil for 2 minutes while stirring.
  • 14Add cream very slowly.
  • 15Tetrazzini - Break spaghetti into one inch pieces and cook and drain.
  • 16Meanwhile, saute mushrooms in butter.
  • 17Season sauce with sherry.
  • 18Place spaghetti in shallow baking dish which has been buttered.
  • 19Pour half of sauce over spaghetti.
  • 20Put in a layer of chicken, then mushrooms.
  • 21Pour remaining sauce over top.
  • 22Top with cheese.
  • 23Bake at 400 degrees until brown for 30 to 40 minutes.

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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