Chicken Tetrazzini

Chicken Tetrazzini

All fresh ingredients and no cream of anything soup makes this Chicken Tetrazzini a different casserole to serve for dinner tonight.  It is easy to prepare using a rotisserie chicken, or you can cook a batch of chicken in your slow cooker or Instant Pot and shred it for recipes like this.  Serve it with a Caesar salad and some garlic bread for a complete meal.  Enjoy something classy (and easy) for dinner tonight!


How to Make Chicken Tetrazzini

Prepare pasta in a pot of boiling water.  Melt a stick of butter in a large boiler or Dutch oven.  Whisk in flour and stir for a minute.  Add chicken broth and milk and cook (stirring constantly) on medium heat for 10 minutes.  Add bouillon cubes, pepper and 1 cup of Parmesan cheese.  Remove from heat and add chicken, mushrooms and pasta.  Stir and pour into a 9×13 casserole dish.  Top with 1 cup Parmesan cheese and slivered almonds.  Bake for 35 minutes.  See recipe below for all measurements and directions.  You can make half a recipe if you would like.

Serve hot and enjoy!


Chicken Tetrazzini

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Serves: 8-10
Cooking Time: 45 minutes


  • 8 oz. package of thin spaghetti
  • 1 stick of butter or margarine
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1/2 cup chicken broth
  • 3 cubes of chicken bouillon
  • 1 tsp. pepper
  • 2 cups freshly grated Parmesan cheese (divided into 1 cup each)
  • 4 cups cooked shredded chicken
  • 3/4 cup fresh mushrooms, rinsed and chopped
  • 3/4 cup slivered almonds



Preheat oven to 350°.


Prepare spaghetti according to package directions. I like to add a half teaspoon of olive oil to keep it from boiling over.


In a large boiler or Dutch oven, melt butter on low temperature. Add flour gradually whisking it into the butter.


Whisk in milk and chicken broth.


Cook over medium heat stirring constantly for 10 minutes or until thick and bubbly.


Whisk in unwrapped bouillon cubes, pepper, and 1 cup Parmesan cheese.


Remove from heat.


Add shredded chicken, mushrooms and drained pasta.


Pour mixture into a greased 9x13 casserole dish.


Sprinkle remaining 1 cup Parmesan cheese and slivered almonds on top.


Bake at 350° for 35 minutes.


Serve immediately.


Recipe can be halved. Reheats well in the microwave for leftovers. Can be frozen for several months.

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  • Reply
    02/04/2019 at 2:09 pm

    Thanks for posting this! I’ve been trying to find a recipe minus the canned soup and sour cream that so many recipes call for now. I like the addition of almonds too! Look forward to trying this tonight. Blessings!

    • Reply
      Food and Life Path
      02/10/2019 at 7:57 pm

      Thanks for the wonderful comment! Hope it was delicious!!! Stop by again soon.

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