Old School Chicken Tetrazzini Recipe

Name: Old School Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 or 3 boneless chicken thighs, sliced across the grain and COOKED (about 1/2 pound); 1/4 pound spaghetti; 1/4 pound white mushrooms, sliced; 1 stick unsalted butter; 5 tablespoons all purpose flour; 1 1/2 cups chicken stock; 1 cup heavy cream; 1/4 cup Spanish sherry (use the good stuff, like Harvey's); Salt and ground black pepper; Grated nutmeg; Bread crumbs such as Panko (although they weren't using Panko in Luisa Tetrazzini's day); Freshly grated Parmigiano

Servings: persons

2 or 3 boneless chicken thighs, sliced across the grain and COOKED (about 1/2 pound)
1/4 pound spaghetti
1/4 pound white mushrooms, sliced
1 stick unsalted butter
5 tablespoons all purpose flour
1 1/2 cups chicken stock
1 cup heavy cream
1/4 cup Spanish sherry (use the good stuff, like Harvey's)
Salt and ground black pepper
Grated nutmeg
Bread crumbs such as Panko (although they weren't using Panko in Luisa Tetrazzini's day)
Freshly grated Parmigiano

1
Using a skillet or a wok brown the chicken pieces in butter. Season with salt and pepper.
2
Bring water to boil for pasta. Preheat oven to 400 u00b0F
3
Sautee the mushrooms in 2 tablespoons butter in a wide pan.
4
Use about 1/8 tablespoon of butter to grease up an earthenware casserole or baking dish. When the spaghetti is cooked and drained add it to the casserole. Top with the mushrooms.
5
Add 5 tablespoons butter to the same pan you cooked the mushrooms in and slowly color over medium flame. Gradually whisk in the flour. It should take on a nice tan color as you whisk. Now whisk in the stock---if you didn't know you, you are making a sauce veloute.
6
Gradually whisk in the cream, followed by the sherry. Season with salt, pepper and grated nutmeg. Now add the cooked chicken.
7
Turn this into your buttered casserole over the spaghetti and mushrooms. Give it a generous grating of Parmigiano. Top that with bread crumbs and a few pats of butter. Pop in the oven for 25 minutes. It should come out sizzling hot. Allow to rest before serving.
8
*Note to cook: I prefer to serve it with Brussels sprouts.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 or 3 boneless chicken thighs, sliced across the grain and COOKED (about 1/2 pound), 1/4 pound spaghetti, 1/4 pound white mushrooms, sliced, 1 stick unsalted butter, and more.

Yes, Old School 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.

That's it — enjoy your meal!

Old School Chicken Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions