Chicken Tetrazzini

READY IN: 40mins
Recipe by Kevin_P1

Great recipe for freezing

Top Review by Brenda.

I cooked off the chicken earlier in the day and that made for a quick prep. This recipe fits the bill for a quick weeknight meal. I did like this but felt there was just a little something missing. Maybe a little Italian blend seasoning in the sauce and a sprinkle of mozzarella would kick this up a star for us. I'll give it a try next time. Thanks for sharing. Made for PAC Spring 2011.

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Cook spaghetti according to package directions.
  3. In a sauté pan, melt 2 T of butter over medium-low.
  4. Sauté mushrooms until tender (4-5 minutes).
  5. In a sauce pan, melt the remaining butter over medium heat.
  6. Stir in the flour and 1/2 tsp of kosher salt and stir until smooth.
  7. Add chicken stock and cream.
  8. Cook and stir until sauce is thickened.
  9. Add chicken, mushrooms and sherry and heat through.
  10. Place spaghetti into a well lubricated casserole dish.
  11. Pour sauce over pasta.
  12. Top with parmesan cheese.
  13. Bake for 15 to 20 minutes.

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