Chicken Tetrazzini

Christine Mel


I've baked this recipe for over 30 years. It comes from a recipe book from the 1950's. I changed a few things to make it lower fat and calories.


★★★★★ 1 vote

20 Min
20 Min


  • 8 oz
    linguine or fettucini
  • 1 small
    onion, minced
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
    chicken bouillon
  • 1 tsp
  • 1 tsp
    dry mustand
  • 1/2 tsp
  • 1 can(s)
    (12oz) non-fat evaporated milk
  • 1 1/2 c
  • 1 oz
    pimentos, minced
  • 3 c
    chicken, cooked, chopped
  • 1/4 lb
    sharp cheddar cheese, shredded
  • 1/4 c
    parmesan cheese

How to Make Chicken Tetrazzini


  1. Cook pasta, drain and place in a 9x13 inch baking dish.
  2. Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
  3. Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
  4. Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
  5. Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.

Printable Recipe Card

About Chicken Tetrazzini

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy

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