Chicken Tetrazzini

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Misty Siniard




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  • 2 c
  • 1/2 lb
  • 1 1/2 c
    chicken broth
  • 3 clove
    minced garlic
  • 1/2 lb
    pasta or noodles
  • 1 1/2 c
  • 2 Tbsp
  • 3 Tbsp
  • ·
    salt & pepper to taste
  • ·
    cheese for topping



  1. Melt butter in a heavy pan which can be used on the stove or in the oven. Add onions; sauté over high heat for 5 minutes. Reduce heat; stir in garlic. Sauté for 2 minutes. Sprinkle mixture with flour; slowly stir in broth, whisking quickly to avoid lumps.
    Bring a large pot of water to a boil; put pasta or noodles into boiling water and cook for only half the amount of time specified in the package directions.
  2. Add milk to the chicken broth and bring to a boil, stirring constantly. Reduce heat to low and let simmer for 5 minutes, then stir in the cooked chicken.
  3. Transfer the half-cooked pasta or noodles, while still hot, to the pan with the chicken and broth. Combine well and top with any kind of cheese. Mozzarella, provolone, Swiss, Parmesan, Monterey Jack cheese all work well for different variations.

    Bake in a 350°F oven for 35-45 minutes. Cover with foil and reduce heat if top begins to brown too quickly.

Printable Recipe Card


Course/Dish: Chicken

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