Chicken Tetrazzini IV

Chicken Tetrazzini IV

550

"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry."
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Ingredients

1 h servings 730 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
  4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Reviews

550
  1. 737 Ratings

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Most helpful positive review

This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil...

Most helpful critical review

3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have sugge...

3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have sugge...

This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil...

This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then made the roux in the same pan to catch all of the yummy drippings. I also added about 4 cloves of min...

I have made this recipe many times over the years and my family loves it, with a few changes. I prefer to use kluski noodles rather than spaghetti, it really does make a huge difference. I als...

This was wonderful! I broke the spaghetti in thirds, and as a time saver, used 3 pre-cooked seasoned chicken breasts. I added some more flavor to my recipe: I sauteed 1 cup chopped onion, 1 c...

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 ...

thanks to previous reviews, i increased the amount of sauce by half the first time i made it. i think that next time though i am going to double it. the flavor though was EXCELLENT! i added some...

Very good. I used skim milk to make a lower fat version. Fresh mushrooms are also a nice touch.

This was really good. Tatsed like alfredo, but with a nice mushroom flavor. I used fresh mushrooms and sauted them beforehand instead of canned mushrooms and it turned out nicely.