Real Recipes From Real Home Cooks ®

chicken tetrazzini

(1 rating)
Recipe by
Pamela Thompson
Columbus, OH

My Kentucky girlfriend - which I might add is "my mentor" when it comes to good "ole" homecooked food, gave this awesome recipe to me. I usually make one to eat and freeze one for later, because it does take some time to make. Although, the rewards are at the TOP of the specter.

(1 rating)
yield 8 serving(s)
method Bake

Ingredients For chicken tetrazzini

  • 5 lb
    stewing chicken, cut into large chunks (reserve the stock)
  • 8 oz
    package of spaghetti
  • 2 stick
  • 1 md
    green pepper (chopped)
  • 2 sm
    cans of pimentos (chopped)
  • 1 md
    onion (chopped finely)
  • 1 sm
    can of mushrooms (drained and sliced)
  • 1/2 c
    flour (sifted)
  • 1 pt
    light cream
  • 1 lb
    cheddar cheese (grated)

How To Make chicken tetrazzini

  • 1
    Use one quart of the chicken stock and bring to a boil. Add spaghetti and cook until tender. Do not drain.
  • 2
    Melt butter, add green pepper and onions; cook until tender; add mushrooms. Sprinkle flour over this mixture; add cream and cook until thickened. Stir in ½ of the grated cheese and cook until melted.
  • 3
    Combine Chicken and Spaghetti and add sauce to this. Season with salt and pepper and then add the pimentos.
  • 4
    Place in a large casserole and sprinkle with the remaining grated cheese.
  • 5
    Bake at 350 degrees F for 30 minutes or until hot throughout.
  • 6
    NOTE: I use 2 large fryers. This is good to divide into 2 dishes – Freeze one and eat one. This dish takes a little extra time to make but so…..worth it. It is great for company and do aheads!!