Chicken Tetrazzini Casserole

★★★★★ 1 Review
paintedcookie avatar
By Judy Kaye
from Hazelwood, MO

This recipe was served to me by my favorite daughter-in-law (they both are) many years ago. Needless to say it has become a family favorite. I hope it becomes one of yours too.

serves 6 -8
prep time 20 Min
cook time 20 Min
method Bake

Ingredients

  • 1/4 c
    butter
  • 1/4 c
    flour
  • 2 c
    chicken broth
  • 1 c
    sweet or sour cream
  • 2 c
    left over chicken
  • 7 oz
    spaghetti pasta
  • 1 c
    fresh mushrooms
  • 1 Tbsp
    chives, dried or 3 tbl. fresh
  • salt
  • pepper
  • 2 Tbsp
    parmigiano-reggiano, grated
  • french fried onions
ADVERTISEMENT

How To Make

  • 1
    Preheat oven to 350. READ DIRECTION THROUGH CAREFULLY BEFORE STARTING. In 3 qt sauce pan Pour in all of the chicken broth plus one cup of water and salt. Bring to a boil. Add pasta and cook until aldente.
  • 2
    While pasta is cooking melt butter in a large skellet. Saute mushrooms until tender. Stir in flour until dissolved. Turn off heat momentarily. *Once pasta is done drain chicken broth into a separate pan and dissolve sour cream in the broth. Retain pasta in the pan it was cooked in. Return butter and mushrooms to med-low heat and slowly whisk in reserved chicken broth/sour cream and blend until smooth. Add pasta and chicken. Pour into a 9x13 glass baking pan and sprinkle cheese over the top. Bake for 20-30 minutes or until bubbly. Sprinkle french fried onion rings over the top and serve.
  • 3
    SOMETIMES JUST TO SPICE IT UP A BIT WE ADD A DICED JALAPENO PEPPER OR TWO. I LIKE TO ADD A RED ONE AND A GREEN ONE FOR THE ADDED COLOR BECAUSE WHILE THIS RECIPE IS VERY GOOD, IT LACKS COLOR WHICH WE LOVE.
ADVERTISEMENT