Real Recipes From Real Home Cooks ®

chicken tetrazzini

★★★★★ 5
a recipe by
Anna Mae Kantor
Berwick, PA

This is a family favorite that has been around for a long time. I've changed this and that and added a few things. Seems each time I make it I change something else. I usually double it so there are leftovers as it's always better the next day . It is quite versatile. Hope you like it--

Blue Ribbon Recipe

This is a very comforting dish and will disappear very quickly when serving up for family. So as Anna Mae suggests, if serving a crowd double up on this recipe. I've had this dish at many church events over the years and was so glad to come across the recipe. I love serving this for family & friends as they all love it! The men especially always go back for seconds.

— The Test Kitchen @kitchencrew
★★★★★ 5
prep time 35 Min
cook time 30 Min
method Bake

Ingredients For chicken tetrazzini

  • 1/4 c
  • 1/4 c
  • 1/2 tsp
  • 1/4 tsp
  • 2 c
    chicken broth
  • 1 pt
    heavy whipping cream
  • 1/2 box
    broken angel hair pasta (cooked)
  • 2 c
    cubed cooked chicken
  • 1 can
    sliced mushrooms (drained) (optional)
  • 1 c
    parmesan cheese (divided)
  • 2 tsp
    chicken seasoning (divided) or less to taste

How To Make chicken tetrazzini

  • 1
    Melt butter over low heat. Blend in flour, salt, pepper, and 1 teaspoon chicken seasoning.
  • 2
    Cook until mixture is smooth and bubbly. Remove from heat.
  • 3
    Stir in broth and cream and heat to boiling, stirring constantly. Boil one minute. Add spaghetti, cooked chicken, 1/2 cup parmesan cheese and mushrooms if used. Stir well.
  • 4
    Pour into sprayed casserole dish and sprinkle with 1 teaspoon of chicken seasoning and the rest of the parmesan cheese.
  • 5
    Bake about 30 minutes at 350 or until lightly browned and bubbly. Enjoy!