chicken tetrazzini
This is a family favorite that has been around for a long time. I've changed this and that and added a few things. It seems like 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.
Blue Ribbon Recipe
This chicken tetrazzini is a comforting dish that will disappear very quickly when serving it to your family. You can use any type of cooked chicken you prefer. We opted for chicken thighs. Chicken is mixed with angel hair pasta and tossed in a creamy, buttery, and garlicky white sauce to create a hearty casserole. It's a filling chicken dinner for a weeknight meal.
prep time
35 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons chicken seasoning, divided
- 2 cups chicken broth
- 1 pint heavy whipping cream
- 8 ounces broken angel hair pasta, cooked
- 2 cups cubed cooked chicken
- 1 can sliced mushrooms, drained (optional)
- 1 cup Parmesan cheese, divided
How To Make chicken tetrazzini
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Step 1Preheat the oven to 350 degrees F. Melt butter over low heat. Blend in flour, salt, pepper, and 1 teaspoon chicken seasoning. -
Step 2Cook until the mixture is smooth and bubbly.
-
Step 3Stir in broth and cream on medium heat to boiling; stirring constantly. Boil for one minute.
-
Step 4Add spaghetti, cooked chicken, 1/2 cup Parmesan cheese, and mushrooms if using. Stir well.
-
Step 5Pour into a sprayed casserole dish.
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Step 6Sprinkle with 1 teaspoon of chicken seasoning and the rest of the Parmesan cheese.
-
Step 7Bake for about 30 minutes at 350 degrees or until lightly browned and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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