Reviewed: May 24, 2012

This is a very good recipe for left overs. I made a few changes. I used half and half and skim milk instead of heavy cream and I added 2 cloves of garlic minced, 1/8 t. onion powder, 1/4 cup parmasean, 1/2 cup of mexican blend shredded cheese, and 4 T. sherry instead of the two it called for to the sauce. I also doubled the chicken using the leftover roasted chicken from dinner the night before. The result was a creamy, flavorful, hearty, chicken casserole. My finicky family loved it...even with the mushrooms.

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Reviewer:

jryan856

Reviewed: May 6, 2012

Wow..this is really good! I made a few changes. I didn't add the sherry or the mushrooms. Right before I put it in the oven, I put butter all over the top. This way it doesn't make the top noodles hard. Five Stars!

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Reviewer:

CookandBakeGirl

Cooking Level: Intermediate

Living In: Imperial, Nebraska, USA

Reviewed: Apr. 10, 2012

Yum! Husband is on his second helping as I write this review. I sauteed my chicken breasts and seasoned them to my liking. In a separate pan, I sauteed fresh mushrooms with my normal seasonings. I made the sauce following the recipe fairly closely, however, I needed to add some extra pepper, garlic/onion powders, and as I do with all my cream sauces, a pinch or two of nutmeg. I was honestly short on time and didn't want to heat up the house by turning on the oven, so after everything was done, I mixed everything together in the pot I boiled the spaghetti in, and added a few shakes of lemon pepper and a good handful of parmesan cheese right on top. Next time, I'll use half and half instead and use more than a cup. The sauce thickened up a tad too much for my preference, but that's an easy fix for next time. I'll also add some petite sweet peas or broccoli next time. In my opinion, this dish doesn't even need the oven!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Reviewed: Apr. 4, 2012

This was very good. I seasoned the chicken and sauteed then I took fresh garlic clove, mushrooms and onion and cooked in the same pan. I doubled the sauce and used both Sherry and White wine. It was delicious!! My 2 teen sons & hubby devoured it. This will be added to the monthly menu!!

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Reviewer:

Tracy Harris

Reviewed: Apr. 2, 2012

My interest in trying this was twofold. The sherry and cream sounded reallly good. I had not made tetrazzini in ages so it was something different for a change. DH was impressed and wants to have it again. So be it!

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Reviewer:

Lucky Noodles

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Mar. 28, 2012

This is a wonderful way to use cooked chicken. It is rich, creamy and decadent. A winner in my books!

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Reviewer:

Gail

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Trenton, Ontario, Canada

Reviewed: Mar. 13, 2012

This was an awesome recipe! Much better then alfredo sauce because you can heat up left overs and it is good the next day. I added fresh garlic, used fresh mushrooms, and red peppers for color. I will definately make this again and again

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Reviewer:

latondaviv

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

I always add tarragon to tetrazzini.

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Reviewer:

Liberty Belle

Reviewed: Feb. 27, 2012

Totally awesome, I know there is an easy way to make this with just adding canned condensed soups but why the heck would you do that when you have a recipe so simple as this and this was absolutely a great dish! I used up my left over chicken and had a great meal. Definately a keeper. Just a side note I made this all gluten and dairy free.

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Reviewer:

GATES78

Reviewed: Feb. 26, 2012

Very good, but needs a little more flavor. I added some garlic powder and parmasen cheese to the mixture. I also topped it with panko crumbs melted in butter.

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