Chicken Tetrazzini Recipe -
Chicken Tetrazzini Recipe

Chicken Tetrazzini

Recipe by  

"You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  2. Cook the spaghetti according to package directions. Drain and set aside.
  3. In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  4. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2006

I stumbled onto this recipe on accident when I was looking for a way to use up some half and half. By the third bite, my husband rated it A+! When I tell him it is on the menu he claps his hands! We use 4 chicken breasts instead of the tenderloins. It ends up having chicken in every bite. It is every bit as good the next day too.

Most Helpful Critical Review
May 01, 2006

This really wasn't bad. It was good comfort food, but we also found it a little bland. I also think that a pasta dish doesn't need this much flour in the sauce, it was a little too much and the cheeses would have thickened it well enough. I recommend using more spices like garlic and perhaps a little mustard too, to make it more flavourful.

Jun 23, 2003

This was a great dish my girlfriend and i Love to eat this dish in the winter because it is so hearty.

Jun 23, 2003

This recipe was very tasty. I am not a very big cooked pepper fan, but the red peppers were very good with the other flavors in this recipe. This recipe is very thick though, so in the future I would use a different pasta, such as bow tie or penne. I will definately add this to my favorate list though. Thanks for the recipe.

Jun 23, 2003

I made this for our church dinner and got RAVE reviews!! There was another dish of someone else's tetrazzini next to mine - they took theirs home with them while I took home an empty pan:-)

Nov 10, 2006

Yum! This was very good, although I did do some substitutions. I used condensed milk instead of cream, minced garlic instead of garlic salt, canned mushrooms, and green peppers instead of red/yellow. It's very easy and I was asked "when can you make it again???" Thanks for the recipe!

Jun 23, 2003

next time I will add more mushrooms and shred the chicken before adding it to the sause but absolutley fantastic! A huge hit with my husband! Thanks!

Apr 15, 2012

Soooo good! I did the recipe almost all as was called for especially with the sauce part, but did add some more salt and seasoned salt to sauce and used italian cheese mixture and parmesan cheeae instead of swiss cheese. I also added green pepper, onion and garlic to the sauteed chicken. I also used angel hair pasta and used skim milk instead of half and half. Serve with garlic bread. Yum!! Thank you for the recipe!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 22.3 g
  • 45%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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