Chicken Tetrazzini Recipe

Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken, cooked; 8 ounces spaghetti, cooked and draind; 6 tablespoons butter; 8 ounces mushrooms, sliced; ¼ cup all-purpose flour; ½ teaspoon kosher salt; 2 cups chicken stock; 1 cup light cream; ¼ cup dry sherry; ⅓ cup parmesan cheese, grated

Servings: persons

3 cups chicken, cooked
8 ounces spaghetti, cooked and draind
6 tablespoons butter
8 ounces mushrooms, sliced
¼ cup all-purpose flour
½ teaspoon kosher salt
2 cups chicken stock
1 cup light cream
¼ cup dry sherry
⅓ cup parmesan cheese, grated

1
Preheat oven to 425 degrees.
2
Cook spaghetti according to package directions.
3
In a saute pan, melt 2 T of butter over medium-low.
4
Saute mushrooms until tender (4-5 minutes).
5
In a sauce pan, melt the remaining butter over medium heat.
6
Stir in the flour and 1/2 tsp of kosher salt and stir until smooth.
7
Add chicken stock and cream.
8
Cook and stir until sauce is thickened.
9
Add chicken, mushrooms and sherry and heat through.
10
Place spaghetti into a well lubricated casserole dish.
11
Pour sauce over pasta.
12
Top with parmesan cheese.
13
Bake for 15 to 20 minutes.

927

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups chicken, cooked, 8 ounces spaghetti, cooked and draind, 6 tablespoons butter, 8 ounces mushrooms, sliced, and more.

Yes, Chicken Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tetrazzini

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