Reviewed: Mar. 14, 2009

Simple to make with ingredients that I have on had! Delicious!

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Reviewer:

chirowife

Living In: Winfield, Pennsylvania, USA

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Reviewed: Mar. 13, 2009

Great recipe. I cooked two chicken breasts in my crock pot all day with fresh sliced mushrooms and one cup of water. When preparing the dish I followed the recipe exactly except for using low fat milk instead of cream and adding one small jar of pimentos for extra flavor and color. I used the broth in my crock pot instead of canned broth. I sprinkled the dish with cracked pepper. Very good family dinner recipe.

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Reviewer:

DianeKay

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Reviewed: Mar. 13, 2009

I rated this 3 stars for the original recipe. I made this "as is" per the recipe and found it good but not great. It is good as a base recipe and an easy recipe for someone who wants to try their first "white sauce". Thank you Mary for the recipe and time spent. I'm not so vain to say that my version is better, but it did work for my family and my tastes. I read a lot of reviews about this recipe and incorporated them into my second try. Very little I did was not in the other reviews. My changes included: using 1TB olive oil to sautee 1/2 small onion and 4 cloves garlic chopped; added 3TB butter and 1/4 C flour; added 1 can chicken broth and 1C heavy cream to roux; added 2TB dry sherry and pepper to roux; added 1 8 ounce pkg of sauteed sliced baby portabellos and an 8 ounce pkg prepared spaghetti and 2C chicken; added 1/4C fresh shredded reg-parm cheese to mix. I put 1/4C reg-parm cheese mixed with italian style bread crumbs on top and baked. I used store bought rotisserie chicken. I would not do that again. Very salty. I hope this helps someone.

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Reviewer:

RedWings#1

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Mustang, Oklahoma, USA

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Reviewed: Mar. 12, 2009

I made this dish for dinner the other night and my hubby and I really enjoyed it. I did make changes according to other reviewers such as using fresh mushrooms, I added seasoning salt, minced garlic, minced onion and added frozen peas. I also added basil to give a little more flavor. Basil is a favorite in my household. I sprinkled with grated parmesan and Italian Panko Bread Crumbs. Will make again.

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Reviewer:

Cora

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Reviewed: Mar. 3, 2009

It was AWESOME! It made me look like a great cook. LOL! I will most likely cook this recipe again. The only thing is it has a ton of calories but I'm not on a diet so I don't worry about it too much.

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Reviewer:

Roma Blackwood

Cooking Level: Beginning

Home Town: Minsk, Minsk, Belarus

Living In: Orlando, Florida, USA

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Reviewed: Feb. 25, 2009

Good recipe! I used whole wheat angel hair pasta, 2 cans of Costco chicken breast meat and added 2 minced cloves of garlic. Very tasty.

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KEJustice

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Reviewed: Feb. 24, 2009

I used fresh mushrooms, added garlic, onion, some ham, and increased the sauce mixture after reading other reviews. It turned out really good. Will definitely make again.

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Reviewer:

KerriAnn

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

EXCELLENT. I added peas and didn't cook it quite as long as the recipes call for and used fresh mushrooms

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Reviewer:

Colleen

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Reviewed: Feb. 18, 2009

Per other reviewers I made a few changes. I used fresh button mushrooms sauteed in butter, garlic powder, and ~2 Tbsp sherry, when they were done I added and 1/2 c peas. I used egg pappardelle because my whole grain pasta was bug infested. Also per other reviewers I added more broth so I did 1c heavy cream, 1 c. chicken broth and 1/2 c. veggie broth. Will make this again and again. Will try w/evaporated LF milk and make sure I have fresh garlic next time.

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OrganicMamma

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Reviewed: Feb. 17, 2009

Boring and after baking really dry. I ate it because I was hungry I don't think it needs the baking process and I couldn't really taste the sherry. I used 1% cream instead of full fat and added some chopped red pepper and mushrooms.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Feb. 16, 2009

Very tastey. I used fresh mushrooms. The pasta dish is drier than expected, but it was still good.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Feb. 15, 2009

This was quick and easy to make. I didn't change a thing and it turned out great. EVERYone in my family loved it...which is a feat in itself (they even ignored the mushrooms). There are so few meals I can make which all my picky eaters mutually enjoy. This recipe has been added to the few recipes that will allow for a nice family dinner together. Thanks!

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LORIBURTON

Cooking Level: Expert

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Reviewed: Feb. 13, 2009

I know that some of the reviews claimed that the sauce was bland, but I quite liked it. It was mild, yes, but quite tasty, and the whole family gobbled it up (including a picky three year old). This recipe is easy to prepare, feeds a lot, and tastes good. Definitely a keeper!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

pretty good, although I have to agree the sauce itself is sort of bland. I used lf evaporated milk as suggested and it was plenty creamy, also added shredded mozzarella to the sauce and I have to say, I don't think it added much to the dish. I added a red bell pepper and used whole wheat spaghetti, a nice addition. all-in-all a solid recipe, thanks for sharing!

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Reviewer:

Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 26, 2009

This was great! I used my left over turkey I had in my freezer. I followed the recipe exactly. My kids loved it and my husband liked it too save for fact that he had to pick out the mushrooms.

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Reviewer:

FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jan. 14, 2009

Not impressed at all. This was VERY bland. I was in a hurry so I didn't think about it too much at the time, but I definitely should have added more seasonings. It was definitely edible, but had virtually no flavor, although that is better than having bad flavor in my book.

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Reviewer:

CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 13, 2009

Doubled it and loved the texture when I used 1.5 cups of nonfat evaporated milk and a half cup of heavy cream.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This recipe was great! I did make modifications based on other reviews and what I had on hand. It definitely needed more sauce than the recipe called for. I used 3/4 cup cream, 3/4 cup skim milk, 1 1/2 cups of chicken broth, and I used cornstarch rather than flour. I also chopped up some chives and sprinkled them on top.

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E in Dallas

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Reviewed: Jan. 10, 2009

It was very good. Not the best Tetrazzini I have ever had but very good nonetheless.

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Reviewer:

Rika

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Reviewed: Jan. 2, 2009

This is my second time reviewing this. I have made this twice now and my husband and I LOVE it!! It is very easy to make and taste great! I add minced garlic to mine though after the butter has melted. Freezes very well, it is a must try!

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