Chicken Tetrazzini

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This dish is one I make when I am having company. Doubling it gives a large 9X 13 pan.

Preparation time: 30 min
Cooking time: 30 min

Serves: 4


3 Cups Cooked Chicken or Turkey
1/2 Cup Canned Mushrooms ( you can use 3/4-1 cup fresh)
1/2 Cup Minced Onion
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Milk or Evaporated Milk or Cream (1/2 & 1/2)
1 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Poultry Seasoning or Greek Seasoning
1 (8 oz) pkg cooked spaghetti noodles or linguine
1/2 Cup Shredded Cheddar Cheese


Brown lightly the mushrooms and onions in butter. Stir in the flour, then pour in the broth and the milk/or cream. Continue cooking over the heat and stirring until thick. Add your seasonings. Place a layer of cooked noodles into a greased 9X13 pan. Place the chicken on top of the noodles and then pour sauce on top of the chicken/noodle layers. Sprinkle cheese over all the ingredients. Bake at 375 degrees for 30 minutes.

Notes: I add a small amount of minced garlic because our family doesn't like onions. I have used skim milk, fat free evaporated milk and cream in this recipe. All these work. You choose the amount of richness you want by the liquid you choose. I usually double this recipe for company.

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