Chicken Tetrazzini with cheddar and pimentos

Lynnda Cloutier


Named after an Italian opera singer, this one dish wonder features chicken, cheddar and a sherry cream sauce.Source: Unknown


★★★★★ 1 vote



  • ·
    8 oz dry spahgetti
  • ·
    1 cup thinly sliced celery
  • ·
    1/2 cup diced onion
  • ·
    4 tbsp. unsalted butter
  • ·
    8 oz. button mushrooms, sliced
  • ·
    1 cup diced green bell pepper
  • ·
    1 tsp. inced garlic
  • ·
    1/2 cup flour
  • ·
    2 cups milk
  • ·
    8 oz. shredded sharp cheddar
  • ·
    1 jar pimentos, diced, 4 oz
  • ·
    2 tbsp. worcestershire sauce
  • ·
    1/8 tsp. ground nutmeg
  • ·
    1/4 cup dry sherry
  • ·
    salt, black pepper and red pepper flakes to taste
  • ·
    2 cups diced cooked chicken
  • ·
    3/4 cup slivered almonds, toasted
  • ·
    1 cup shredded parmesan

How to Make Chicken Tetrazzini with cheddar and pimentos


  1. Preheat oven to 375. Coat a 3 quart baking dish with cooking spray. Cook spaghetti in pot of boiling salted water as pkg. directs. Drain.
  2. Saute celery and onion in butter in large pa over medium high heat 3 minutes. Add mushrooms and bell pepper. Cook 3 minutes. Add garlic; cook 1 minute. Stir in flour, then milk, stirring constantly til thickened. Add cheddar, pimentos, Worcestershire, and nutmeg. Stir to melt Cheddar. Stir in sherry and season with salt, black pepper and red pepper flakes.
  3. Add chicken, almonds and spaghetti to the pan. transfer mixture to prepared baking dish. Sprinkle Parmesan over the top and bake tetrazzini til bubbly, 15 to 20 minutes.

Printable Recipe Card

About Chicken Tetrazzini with cheddar and pimentos

Course/Dish: Chicken

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