Fast and Easy Chicken Tetrazzini Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Apr. 14, 2013
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2013
This was a good, quick and easy dish that I modified based upon what I had on hand, and I cut the recipe in half. I had fresh portabella mushrooms so I added almost a whole 10oz. package of those but left out the celery. I also added 1 large clove of garlic. I used canola oil to cook the veggies instead of butter. The milk seemed like too much so I cut that in half. I didn't have enough cheddar cheese so I substituted with Swiss for half of the cheese and sprinkled some parmesan on top before I baked it. My only disappointment was that it had too much pepper, but that may have been my own mistake when I cut the recipe down. I would make it again but leave out the pepper.
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Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA
Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 4, 2014
This turned out great. I didn't have the bell pepper but had some corn on hand. I had made beer can chicken the day before. The family loved it and will definitely make again. Great flavor.
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Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Feb. 22, 2015
I used leftover chicken thighs to make this! It was awesome. The only thing I added was 1/2 tsp. of Italian seasoning. I served it with garlic bread.
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Photo by Blondiegirl

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Reviewed: Nov. 30, 2014
I made this with linguine and TONS of veggies (broccoli, carrots, celery, onions). My husband asked for more AND requested more veggies next time! It turned out great! !
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Reviewed: May 27, 2015
Excellent. Added garlic for enhanced flavor.
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