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

Ingredients

  • 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

Instructions

1

Preheat oven to 350°.

2

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

3

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

4

Whisk in milk and chicken broth.

5

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

6

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

7

Remove from heat.

8

Add shredded chicken, mushrooms and drained pasta.

9

Pour mixture into a greased 9x13 casserole dish.

10

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

11

Bake at 350° for 35 minutes.

12

Serve immediately.

Notes

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

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2 Comments

  • Reply
    Kirsten
    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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