Cheesy and Creamy Chicken Tetrazzini

Cheesy and Creamy Chicken Tetrazzini

LittleChef 0

"Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered."
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1 h 15 m servings 478 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 427 mg
  • 17%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
  4. Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
  5. Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
  6. Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.



After I added the milk and cream, it liquified and stayed liquified. Twice, I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps, and I was jus...

Very good, and a snap to put together. One change I made, out of necessity, was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also...

Very good recipe,I did not have a red bell pepper, so I used a green bell pepper and also put in some celery that I wanted to use up. I don't care for Swiss Cheese, so I used Colby Jack instead...