The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 7, 2008
Needs more sauce...but taste great!!!
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Cooking Level: Professional

Home Town: Claremont, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 6, 2008
What a great last meal before starting the New Year's diet. I made a triple recipe of the sauce. I browned the chicken in olive oil and 2-3 tablespoons of finely chopped onion and 1 teaspoon of minced garlic. I also sauteed fresh mushrooms in the same pan I browned the chicken in. I removed the mushrooms from the pan and then made the tetrazzini sauce. I made the recipe as given but did add a heaping teaspoon of Italian seasoning to the sauce(triple recipe). Instead of spaghetti, I used 16 oz. of mini penne pasta. I can see that if you used a 1 to 1 ratio of sauce and pasta it might be a little dry. The next time I make it I believe I will use whole or 2% milk, but it was ever so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 4, 2008
Doubled the sauce like many suggested. Sauteed diced/sliced green pepper, onion, garlic, fresh mushrooms in olive oil to add to the mix. Dish came out flavorful and very nice.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 3, 2008
This was really good; I think I could've given it 5 stars if I had used sherry instead of white wine (all I had on hand) and doubled the sauce. It was a bit dry for my taste - I like things very creamy. My kids and husband liked it very much and even ate the mushrooms!
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Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 2, 2008
This was very tasty and an easy way to use left over chicken breast. I made some additions, including adding chopped bell peppers - green, red, and orange to the mushrooms, as they sautéed - the more veggies I can sneak in, the better and they tasted great. Also, I added pre-cooked bacon to the sauce, which enhanced the flavor, along with a few dashes of hot sauce and a pinch of red pepper flakes. Served with bow tie pasta. Everyone had seconds.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 2, 2008
Very good. I followed some of the suggestions and doubled the sauce and sauteed the mushrooms with garlic and onion. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 1, 2008
This is absolutely delicious!!! If you don't mind the calories from fat once in a while, this is truly worth it! My husband loved it too!
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Cooking Level: Expert

Living In: Paris, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 1, 2008
This recipe was very delicious as is. I added a little broccoli and some basic seasoning (just a little). It was a nice way to use pasta and chicken a little differently. The sauce was yummy, which reminded me of an alfredo sauce. I'll definitely make it again.
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Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA
Living In: Gulf Breeze, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 1, 2008
Very delicious! It's even great without the mushrooms!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 31, 2007
This recipe is very easy to make and delicious!! I would definately recommend. I used sauteed mushrooms instead of canned though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 31, 2007
Will definetely cook up again. Husband LOVED it, as well as my picky eater 3 year old. It was easy to prepare, and not that expensive.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 31, 2007
Mmmm mmmm. That's what I got to say about this. I sauteed fresh mushrooms in garlic salt, butter and olive oil, little bit of Riesling. Same with the chicken, and I used thighs because they are more tender. Followed the rest of the recipe exactly. Great stuff, I've never had it before.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 30, 2007
this was a fairly good meal. after reading reviews and making it, I know that I will definately make some additions and changes for the next time... I would add about 1/4-1/2 teaspoon garlic powder to the sauce, decrease amount of mushrooms to maybe 1.5 - 2 ounces. definately will try again and make enough to have a meal filler for another date.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 30, 2007
Good Base. I added garlic and italian seasoning and would add more next time. I am also going to make more sauce.
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LKP

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 29, 2007
This was Excellent!! I added broccoli and used fresh mushrooms..and sauted them. Will definately do this one again! Thanks for the great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 28, 2007
I used the suggestion for less flour and added brocalli, onion and garlic. Pretty tasty meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 28, 2007
I am giving this recipe a 4 because I did make a few changes based on other reviews. However, it is a GREAT base to start for your own personal tastes. I followed the recipe but I also added ham and garlic. I also added peas, although broccoli would have been better but I didn't have any. Great recipe, thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 28, 2007
I added some tiny broccoli florets and had extra Parmesan on the table. It did have a very nice Alfredo flavor. Grand kids loved it. There were no leftovers!
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Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 23, 2007
This was really good, I doubled it...only complaint was it was sticky creamy if you know what I mean so I would cut back on the flour a little next time (1 stick butter, 6 T. flour). Very filling and I did add some garlic and a few other spices to jazz it up. This is a staple. Thanks!!
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Home Town: Chicago, Illinois, USA
Living In: Flowery Branch, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 16, 2007
This came out really good, but I did modify it a lot. I used fresh sliced mushrooms (instead of canned) and sauteed with olive oil and garlic. I then added the cooked chicken and sauteed a few minutes to give it some extra flavor. Also, I love tetrazzini with ham, so I added about a cup of diced ham to the mushroom/chicken mixture. I promise the ham makes the recipe SO much more tasty! After mixing all of the ingredients and pouring into the baking dish, I sprinked shredded cheddar (almost a full bag) on top of the parm. cheese. My mom always uses cheddar and I couldn't imagine tetrazzini without it. It's definitely NOT a low fat recipe (I'm sure it could be modified with something other than heavy cream), but if you're not trying to count calories, it's delicious.
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