Reviewed: Sep. 24, 2009

Tasty! The sherry makes this dish, so do not omit it! This is kind of like a milder chicken alfredo. A simple easy dish.

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VariableVeracity

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Reviewed: Sep. 18, 2009

Yummy! Thanks for posting. I did make more of the sauce and added some garlic. Excellent recipe.

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GYPSYLADY3200

Home Town: Plant City, Florida, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Sep. 16, 2009

This is one of my favorite dishes, and this recipe is close to the one I work from. I use half a store-bought rotisserie chicken, fresh portabello sliced mushrooms (just add to the sauce for a minute or two before boiling), only 2 tbsp of butter and skim milk to reduce the fat content. I also use whole wheat blend spaghetti (Healthy Harvest). My kids love this stuff. But I really think this is more like 5-6 servings even with the calorie reduction -- and we're not tiny people.

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Suze

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

very dry

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cookingimpaired

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

This is VERY good!! I did not have any sherry so I just used some red wine. After the chicken was cut up I seasoned with salt, pepper and some chicken seasoning that I had in my pantry. I also added a few dashes of Italian seasoning to the sauce before I added the chicken and pasta. I used half heavy cream and half 2% milk (not sure how many calories I saved but at least I tried). It went over very well - my 6 year old had 3 helpings. I definitely recommend this.

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STRAWBERRY02

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Reviewed: Aug. 31, 2009

Made this for tomorrow night. I have a really busy day tomorrow and wanted something that seems like I can make ahead of time, so I took some of Sarah B's pointers and made it up until the last step which is the baking. I'll do that tomorrow night. Anyway, I tasted it when I poured it into the casserole dish and it was great!! Like Sarah, I cooked the chicken in oil and crushed garlic. Took the chicken out of the pan and made the roux with the chicken bits. I also added the nonfat evaporated milk (trying to save on the fat, since I used the real butter), and since I didn't have Sherry, I used my hubby's homemade red wine...what the heck, right? Also used Chicken Stock in stead of Broth only because it was in the house. Simple enough recipe and so far, it's good. Hopefully it will refrigerate and heat well tomorrow.

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Boysmom

Cooking Level: Intermediate

Living In: Franklin Square, New York, USA

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Reviewed: Aug. 25, 2009

So good! I added frozen peas and canned mushrooms, and put some panko breadcrumbs and cheddar cheese on top, and mixed a little bit of extra cheddar cheese in the whole thing. Next time I'll add onions, too. I'll definitely be making this again. My boyfriend loved it.

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smallwhiteshoes

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

As suggested by others I sauted some garlic and onion in the butter before adding the flour. Easy to make and Super YUMMY. My two year old loved it and my husband told me that I'm not supposed to make stuff so good that he over eats. (we both went back for seconds) What I really loved is I was able to put the entire dish together and then keep it in the fridge until my husband called and said he was on the way home. Then I just popped it in the oven! Made for perfect timing!

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Eva

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Reviewed: Aug. 4, 2009

Very good recipe! I added garlic, onions, & fresh mushrooms. I used 1 1/2 cups of chicken broth as others suggested. I think next time I will season the chicken with creole seasoning just to spice it up a little.

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shae

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Reviewed: Aug. 3, 2009

we love this recipe there were no leftovers

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tkyoshiwife

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Reviewed: Jul. 21, 2009

This is a basic guideline for tetrazzini that needed embellishment. The only thing I really followed was the sauce. I ended sauteing fresh mushrooms, garlic, and onions with cubed chicken and then making the alfredo sauce in the same pan to pick up the little bits. Turned out well with the extra flavors. Needed a lot more salt and pepper for my taste as well.

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lunabeam82

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 20, 2009

This is a very good basic recipe, but I did add/change a bit and spice it up. I think as is it is a little bland. I used egg noodles instead of spaghetti. I also added frozen peas and diced red pepper. I started with a sauteed onion and garlic to add additional flavor and threw in some dried herbs I had on hand when with the onion and garlic.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 13, 2009

My husband and I love this dish. As it's written I give it 4 stars but substituting canned mushrooms for fresh and adding garlic powder makes it 5. I've also added fresh minced garlic and onion and it's fab that way as well.

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Brooke

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jul. 7, 2009

Very good. Not bland if you season the chicken to taste. Used poultry seasoning, sazon season all, white pepper. Also sauteed mushrooms with a chopped onion and minced garlic. Used 2% milk instead of heavy cream and added some finely shredded monterey-jack cheese to rue. Also added finely crushed corn flake crumbs with Parmesan to make a crunchy topping. Will definately make again.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 2, 2009

I gave this a 4, by bf gave it a 2. I thought it was pretty good, but he thought it was very bland. I have to admit, it is bland for the amount of work that goes into it, but its not too bad.

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therinoa

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Reviewed: Jul. 2, 2009

Family loved this. I used leftover cooked and seasoned chicken. Green chilies might have been good in it also. Idid not use mushrooms and did use two noodles I had half a box of. Worked great!

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CAM

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Jul. 1, 2009

Easy and delicious! I used wide egg noodles instead of spaghetti, which I think worked better with the sauce. I didn't have mushrooms, so I added chopped fresh spinach. My whole family loved it. I even pureed some for my 1 year old, who happily gobbled it up!

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Zafo's Mom

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

MMMMmmmmMMMM Good!!! Doubled recipe for large family and everyone loved it!!! I barely changed it but I used fresh mushrooms and added onion and garlic. Also used half & half instead of cream to lighten it up a tad. I also added some italian bread crumbs to the parmesan on top because the tetrazzini I had as a child always had that little breaded topping... Definately wonderful, changed or not! Thanks so much for the recipe!

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 23, 2009

Yuuuummy!!! I made double as I have a large family, and it turned out very well! My 2 year old even wanted seconds! Thanks for the recipe!

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AdventureMom

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Batavia, Ohio, USA

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Reviewed: Jun. 23, 2009

I simpled this up by eliminating the flour and the cream, and cutting the butter in half. I used a can of cream of mushroom soup instead and one can of cold milk. Next time I will experiment by adding frozen peas and diced carrots to the mix. I like the idea of fresh mushrooms too. And brocolli florets to garnish this. I gave this 5 stars because it is quick, easy and you can play with the recipe to suite your individual tastes.

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Nena902

Cooking Level: Expert

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Chicken Tetrazzini IV

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