Chicken Tetrazzini Recipe

This chicken tetrazzini recipe is chicken and spaghetti in a creamy mushroom sauce. It is not chicken Alfredo shells or baked ziti in tomato sauce.

Chicken Tetrazzini

Author: Your Daily Hit
Total Time: 55 minutes
Yield: 6 servings 1x

Print Recipe

Description

Chicken Tetrazzini. From Your Daily Hit.

Ingredients

Scale

8 ounces (227g) spaghetti
2 tablespoons butter
8 ounces (227g) mushrooms, sliced
2 tablespoons flour
2 cups (480ml) broth
1/2 cup (120ml) cream
2 cups (280g) cooked chicken, diced
1/2 teaspoon salt
1/4 cup (20g) breadcrumbs
2 tablespoons parmesan

Instructions

Heat the oven to 375°F (190°C). Boil the spaghetti until almost tender. Drain.
Cook the mushrooms in butter until browned. Stir in the flour, then broth and cream. Simmer until thick.
Stir in chicken, salt, and pasta. Spread in a buttered dish.
Top with breadcrumbs and parmesan. Bake 20 to 25 minutes, until bubbling.

Notes

Undercook the pasta by 2 minutes. It finishes in the oven.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Sauce

Thick enough to coat the pasta. A thin sauce pools at the end of the dish.

Pasta

Broken spaghetti is easier to serve than long strands in a bake.

Top

Breadcrumbs, not a thick cap of mozzarella.

Bubble

The edges should boil before you pull it.

Nutrition (estimated)

About 490 calories per serving. Estimate only, not a lab test.

FAQ

Rotisserie chicken?

Yes. That is the practical way.

Turkey?

Leftover turkey works the same.

No mushrooms?

Leave them out. The sauce is still a sauce.

Freeze?

Before baking, covered, for a month. Bake from thawed and add 10 minutes.