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Chicken Tetrazzini
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Creamy pasta dish made with spaghetti, chicken and chicken stock, and Parmesan cheese. Topped with slivered almonds. Savory comfort food!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
American
Diet:
Low Salt
Servings:
8
Calories:
550
kcal
Author:
By Darlene | Food and Life Path
Cost:
$15
Ingredients
8
oz.
package thin spaghetti
1
stick
butter
¼
cup
all purpose flour
4
cups
milk
½
cup
chicken broth
3
cubes
chicken bouillon
1
tsp
pepper
2
cups
freshly grated Parmesan cheese (or packaged grated Parmesan cheese)
(divided into 2 one cup portions to use)
4
cups
cooked and shredded chicken
(can use rotisserie chicken)
¾
cup
fresh mushrooms
(rinsed and chopped)
¾
cup
slivered almonds
1
tsp
olive oil
(optional for use when boiling spaghetti to keep it from boiling over)
Instructions
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. Drain pasta and set aside.
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.
Notes
Nutritional analysis is an estimate and can vary according to ingredients used.
Recipe can be halved.
Reheats well in the microwave for leftovers.
Can be frozen for several months.
Variations - use turkey or seafood instead of chicken. Add green peas for a complete meal or serve with a salad and garlic bread.
Nutrition
Serving:
1
cup
|
Calories:
550
kcal