Chicken Tetrazzini

Crystal ~


This is a really good dish to use up leftover turkey or chicken. The rich broth of a roasted chicken or turkey really gives this dish a full delicious flavor! This recipe can easily be doubled.

☆☆☆☆☆ 0 votes
20 Min
30 Min


8 ounces spaghetti, cooked and drained
1 cup fresh mushrooms, sliced and chopped
4 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream, or half and half cream
1/3 cup freshly grated parmesan cheese
2 tablespoons cooking sherry or white wine
2 cups cooked chicken, cubed or chopped
1 tablespoon freshly chopped parsley, optional
optional: bread crumb topping
2 tablespoons butter
½ cup breadcrumbs


1Preheat oven to 350 degrees.
2Grease a 2 quart casserole dish and set aside.
3Cook spaghetti according to package directions and set aside until ready to use.
4Melt the butter in a large saucepan. Stir in the flour, salt and pepper, and whisk to form a roux. Cook until bubbly, then add broth and the cream; keep stirring with whisk until mixture becomes slightly thick. Remove sauce from heat. Stir in the Parmesan and mix until cheese melts.
5Stir in the parsley, sherry, turkey and mushrooms and spaghetti; coating the spaghetti thoroughly.
6Pour spaghetti mixture into the prepared casserole dish.
7Optional: Melt 2 Tablespoons butter and toss with bread crumbs.

Option #2: Instead of buttered crumbs, You can sprinkle some Parmesan cheese over the dish or cheese of your choice.
8Sprinkle over the top of casserole; cover with foil. Bake for 30 minutes or until hot and bubbly. **Remove the foil the last 10 minutes of baking.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American