Chicken Tetrazzini

Chicken Tetrazzini Recipe

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Cynthia Turley Bennett


Dan, Caitlyn, Henry and my mother joined us for lunch. I served this with mixed vegetables and garlic bread. It was enjoyed by all. Caitlyn said the almonds added a nice crunch to the dish.

★★★★★ 1 vote
30 Min
25 Min


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4 Tbsp
2 1/2 c
1 % milk
1 1/2 c
chicken broth, low salt
1 tsp
1 tsp
garlic powder
1/4 tsp
black pepper
4 c
cubed cooked chicken8
16 oz
spaghetti, cooked according to pkg instructions and drained
8 oz
mushrooms, fresh
4 oz
chopped pimiento or red pepper
1/2 c
parmesan cheese
4 Tbsp
dry white wine or chicken broth
4 Tbsp
sliced almonds (optional)

How to Make Chicken Tetrazzini


  • 1preheat oven to 375F
  • 2In large sauce pan, over medium heat, combine cornstarch, milk, broth (not including the 4 tablespoons used in place of the wine), salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in chicken, spaghetti, mushrooms, pimiento (or red peppers), cheese and wine (or broth).
  • 3Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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