Reviewed: Jul. 18, 2007

A very heavy, filling dish, but you can't help but love it! Pretty bland, so we kicked it up a bit with a little Worsteshire sauce and some onion amongst other things. Needs to be seasoned to your own liking, but a very good recipe to have on hand and make your own style! Thanks for this one, have made it several times already!

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Amanda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Onawa, Iowa, USA

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Reviewed: Jul. 15, 2007

I LOVED THIS RECIPE AND SO DID MY FAMILY. THE SAUCE WAS GREAT AS WELL. THE ONLY CHANGE I MADE WAS ADDING THE WHOLE BOX OF 16 OZ. SPAGHETTI INSTEAD OF HE 12 OZ. I THINK BY ADDING THIS IT MADE THE SAUCE A LITTLE LESS CREAMY. I THINK THE ORIGINAL RECIPE WOULD HAVE BEEN A LITTLE TOO CREAMY, BUT OTHERWISE GREAT RECIPE! I WILL USE IT AGAIN IM SURE!:-)

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erika sullivan

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Reviewed: Jun. 22, 2007

My boyfriend and I didn't care for this at all. It was SO bland..even after adding tons of herbs to it. While the chicken was cooking it had such a great aroma, but once I combined everything there wasn't much flavor. I omitted mushrooms since my boyfriend doesn't like them so instead of using regular cream of chicken condensed soup I used a can of cream of chicken and mushroom. I added lots more garlic and way more seasonings and herbs. I also used egg noodles instead of spaghetti. I was very disappointed. This was my first time ever tasting chicken tetrazzini and making it. I wasn't impressed. Sorry. I think next time I will try the other recipes listed that have sherry and other liquids in it for more flavor.

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Joni

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Apr. 24, 2007

I loved this and so did my kids. I used low fat cream of chicken soup and low fat sour cream and only half of the amounts of these called for in the recipe. . I also added 2-3 tbs white wine, about 1/2 cup shredded cheddar cheese instead of parm and added a couple tsp of pimentos. Seasoned with garlic salt, onion powder, parsley flakes and salt/pepper. Good Stuff!!!

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MooseNsquirrel

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Reviewed: Mar. 14, 2007

This was good but I made a few variations. I also thought that there was too much soup/sour cream mixture so I used only 8 oz. of sour cream. I think once it thickened up in the oven it was perfect. I will make this again but next time I will try putting onion in and using fresh mushrooms instead of canned. I think fresh garlic would be good too.

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 14, 2007

I have made this several times and my family loves it. It has become a regular dish on our menu.

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TKJ1224

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Reviewed: Mar. 2, 2007

I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt, pepper, garlic powder and onion powder) and seared them on a large skillet until browned, but not cooked through. I removed the chicken and set it aside, and cut it into pieces. I deglazed the pan with a little juice from the mushrooms, and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining, I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup, 1 can of chicken soup and 8 oz. of sour cream, then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms, and then put everything in my 2 qt. casserole dish (it almost didn't fit, and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!!

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AURIE81

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Reviewed: Mar. 1, 2007

This recipe is great - with some major modification. I cannot imagine using two cans of soup. I ommitted one can, only used 12 oz. of light sour cream and the consistancy was perfect. I also added 1/4 cup sherry to the butter when cooking the mushrooms. This flavor masks the canned soup quality and lends more of a from scratch feel to the recipe. Before baking I added 1 1/2 cups Italian seasoned bread crumbs to the top. This creates more of a casserole quality to the dish which we liked. Would probably be very good without it as well. I also liked the suggestion of adding frozen peas. I will try that next time.

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rbamllory

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Reviewed: Feb. 19, 2007

I cook Tetrazzini for guests all the time. This is a very good and cheap meal that always gets good reviews.

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kdgelski

Cooking Level: Expert

Home Town: Moberly, Missouri, USA

Living In: Sullivan, Missouri, USA

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Reviewed: Jan. 27, 2007

This is great! I will make this once a month for sure.

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mollymoo

Cooking Level: Expert

Home Town: Santa Claus, Indiana, USA

Living In: Fortville, Indiana, USA

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Reviewed: Nov. 13, 2006

This was very good and easy! You can DEFINITELY half the butter...an entire 1/2 cup is unnecessary. Also, I don't care for mushrooms, so I substituted asparagus! I changed the noodles to fettucine too. I think anything of your choice would do just as well! I added a little more than what is called for, for everything, and it turned out great - I think it helps to make it not as creamy as some of the other members have commented. :)

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Cait Stone

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Reviewed: Nov. 5, 2006

It was sooo delicious!! Very rich and creamy.... almost too rich... Id definatley make again... just with less butter and sourcream

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alicia

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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Reviewed: Oct. 27, 2006

Had to add a lot of seasonings to this and it still tasted like pasta with a cream of mushroom sauce. My husband loved it though so I'll give it a 3. I wont make it again but he might!!

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Nikkohli

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2006

My family loved this recipe; although I modified it as well. I cut back on the sour cream to make it less thick. I used turkey instead of chicken and added garlic powder, savory, and black pepper to add some depth to the sauce.

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Amy A.

Home Town: Double Oak, Texas, USA

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Reviewed: Oct. 13, 2006

Loved it! I did add some garlic and red wine to the mushrooms for some additional flavor, sooo good. I also added in uncooked chicken so all the great flavors can cook together. My 3 kids absolutely loved it AND they didnt even pick out the mushrooms, WOW! Thanks for a keeper!!!

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imfifi2

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Reviewed: Sep. 5, 2006

No one was terribly impressed with this recipe and my gang eats just about everything. Although I added seasonings, which the dish didn't call for, it was still quite bland. Not worth the calories; sorry.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 25, 2006

great family meal, quick and easy I used diced onions and fresh mushrooms, and substituted cream of celery and cream of broccili for the cream of chicken. very tasty.. kids loved it!!

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carie

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Reviewed: May 16, 2006

This is one of the best casserole type recipes I've tried at allrecipes. It is so creamy and delicious, your family and friends will think you stole the recipe from a famous Italian restaurant's vault. It's mind boggeling that such simple ingredients result in such a fantastic taste explosion. I used what I had on hand: 1) substituted shrimp for chicken; I had 24 ounces of cooked shrimp ... I cut the tails off and sauteed just like I would have the chicken, 2) I used fresh parmesan cheese, which I grated myself ... it lended a rustic appearance and much enhanced flavor, 3) diced some leftover roasted red peppers into pimento sized pieces, 4) only had one cup of low-fat sour cream, so I added 1 cup of mayo. With these imposed changes, I saved a trip to the store and still enjoyed the recipe to the max! Some high quality bread and butter topped off this all-star lunch. Wow.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 15, 2006

I made this it was so easy. Easy after a hard day at work is just what I'm looking for. I changed a few things per some of the reviews I read. Like I substituted 1 can of cream of chicken soup for a can of cream of mushroom, I also only used about 8oz. sour cream and threw in some diced pimento. Next time I may add some celery, I think this is a some what forgiving recipe. It was delish my family ate it all.

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bakrsdzn

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: Mar. 2, 2006

I've made modified versions of this dish twice now and every time that I make it my husband always raves about it! 1. Spaghettini or ready cut spaghetti instead of what's called for. 2. I put in a cup of frozen peas and 1 chopped red bell pepper. 3. I substituted 1 cream of celery soup for cream of chicken. 4. Instead of trying to cook 4 chicken breasts I used 2 large cans of cooked chicken to lessen the prep time. 5. Last thing I did was baked biscuits on top during the last 15 minutes of bake time just because we love biscuits and it went well with the creaminess of the dish. Yummy.

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