Chicken Tetrazzini

Chicken Tetrazzini Recipe

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Jenny Powers


I have been making this for years and it is a family and friend favorite. Once the leftovers have chilled, you can cut into serving sizes and freeze individually.


★★★★★ 1 vote



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3 c
chicken, cooked and diced
8 oz
vermicelli cooked ala dente
1 stick
of unsalted butter
3 c
chicken broth, low salt
3 clove
minced garlic
1/8 tsp
white pepper
1 1/2 c
heavy whipping cream
1/2 c
dry sherry
1/2 c
shredded parmesan cheese
1 lb
sliced mushrooms, sauteed
1/2 c
sliced almonds
1/2 c

How to Make Chicken Tetrazzini


  • 1Melt the butter and combine with the flour to make a roux. Add, the whipping cream, chicken broth, chicken, sherry,parmesan cheese, garlic and seasonings
  • 2Add the chicken to the sauce and put to the side.
  • 3Spray a 9x13 casserole with cooking spray. Put the cooked, drained vermicelli in the bottom of the casserole.
  • 4Put the sauce mixture over the pasta, next the mushrooms and finally the almonds.
  • 5Bake at 375 for 25 mins or until bubbly.

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About Chicken Tetrazzini

Course/Dish: Chicken, Pasta
Hashtag: #Casserole

Show 2 Comments & Reviews

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