Mushroom Chicken Tetrazzini Recipe - Allrecipes.com
Mushroom Chicken Tetrazzini Recipe
  • READY IN 35 mins

Mushroom Chicken Tetrazzini

Recipe by  

"Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
  4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

I sauteed my onions, chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups half / half & 1 cup milk, used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister, a white cream sauce fanatic! This is so delicious ya'll, but I felt like a whale after eating it!

 
Most Helpful Critical Review
Aug 19, 2003

This was a good dish, but I varied a bit. I used milk instead of heavy cream, chicken broth instead of bouillon cube, and added cream of celery soup, 1 cup of chopped celery, and 1 tsp of poultry seasoning.

 
Jul 17, 2003

This is a very good base recipe, but you may want to reduce the amount of cream and add more veggies. Other than that, the 5 people that I tried this recipe on finished off a doubled recipe!

 
Nov 06, 2006

This was very tasty, but I would recommend less water. The sauce was more runny than it was creamy. The recipe calls for covering the skillet contents with water. I'd only use half the water next time. I also added a red pepper, which gave it a better flavor. Very good, and it reheated well. I served it over buttermilk biscuits.

 
Nov 17, 2004

Too liquidy. Three chicken breasts and four cups of cream, plus water to cover, made this far too runny. The flavor was decent, but suffered due to the excess of liquid. Didn't reheat particularly well -- cooled to a solid, thick block, and reheated to a jelly-like, thick sauce. Will not make again.

 
Nov 21, 2005

this was a fantasic meal. instead of using spaghetti use egg noodles thay will hold the cream.it goes with garlic toast

 
Nov 08, 2004

I only used 2 cups of cream and it was still too runny. I like the combination. I cooked chicken tender pieces in olive oil. Next time, I will make a traditional alfredo sauce though.

 
Nov 03, 2005

I found the reciepe to have too much liquid as well as being too sweet for my taste.

 

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Nutrition

  • Calories
  • 1072 kcal
  • 54%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 382 mg
  • 127%
  • Fat
  • 91.4 g
  • 141%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 516 mg
  • 21%

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

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