Chicken Tetrazzini

Lisa Swarm


I found this recipe on line however it need a few adjustments to meet my family's taste buds. I hope you enjoy the extras we added to our version.

★★★★★ 1 vote
1 Hr
45 Min
Stove Top


1 1/2 lb
cooked chicken breast
3 1/2 c
cups hot cooked vermicelli (about 1/2 pound uncooked pasta)
1 Tbsp
unsalted butter
1 c
finely chopped onion
2/3 c
finely chopped celery
3/4 tsp
ground black pepper
1/4 tsp
1 pkg
8 oz sliced mushrooms
1/2 c
dry sherry
2/3 c
all purpose flour
chicken bouillon cubes
5 1/3 c
2 1/4 c
parmesan cheese (divided)
1/2 c
cream cheese
1 slice
white bread
1/2 c
almond slivers
1 bag(s)
16 oz bag frozen broccoli

How to Make Chicken Tetrazzini


  • 1Preheat oven to 350°.
  • 2Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
  • 3Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add chicken bouillon cubes and water, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  • 4Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta, chicken broccoli and almonds; stir until blended. Coat 9 x 11 glass or ceramic baking dishes cooking spray and pour in dish.
  • 5Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  • 6Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  • 7Enjoy!

Printable Recipe Card

About Chicken Tetrazzini

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