Chicken Tetrazzini IV Recipe
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Chicken Tetrazzini IV

By: Mary  
"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry."

Rating: This weblink has been rated 382 times with an average star rating of 4.4 Read Reviews (312)

Rate/Review | 13,954 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (8 ounce) package spaghetti, broken into pieces
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons sherry
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 2 cups chopped cooked chicken
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
  4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 751 | Total Fat: 44g | Cholesterol: 175mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2007 by Valerie's Kitchen 
This was a big hit in my house. It is a great make ahead dish you can pop in the oven when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2007 by Sarah B. 
This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2006 by Magique 
I have made this recipe many times over the years and my family loves it, with a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by KRANEY 
This was wonderful! I broke the spaghetti in thirds, and as a time saver, used 3 pre-cooked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by Lauren102682 
This came out really good, but I did modify it a lot. I used fresh sliced mushrooms (instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by MAMASHAR 
thanks to previous reviews, i increased the amount of sauce by half the first time i made it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2006 by GOBLUEINGA 
Very good. I used skim milk to make a lower fat version. Fresh mushrooms are also a nice touch. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by currenrocks 
This was really good. Tatsed like alfredo, but with a nice mushroom flavor. I used fresh... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2002 by GINNYG 
This was good...but a little bland for our taste...I think next time I will add a little more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by outnumbered 
This was really good, I doubled it...only complaint was it was sticky creamy if you know what... MORE

 
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