Chicken Tetrazzini Recipe

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Chicken Tetrazzini

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


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


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.

About this Recipe

Course/Dish: Chicken, Pasta
Hashtag: #Casserole