Chicken Tetrazzini

READY IN: 55mins
Recipe by Loves2Teach

Rich, creamy and packed with chunks of chicken, wild and white mushrooms. If out of time, purchase a roasted chicken from the supermarkets.

Top Review by The Frugal Cheflady

I needed a quick, delicious recipe for supper. In spite of having to cook a chicken breast, it still went together fairly quickly. I didn't have quite all the ingredients so I didn't make it exactly as written. It was AMAZING! The sauce is very rich, creamy, just the right touch of garlic (I used one clove pressed through a garlic press). I just used canned mushrooms, omitted the nutmeg and sherry and used mozzarella instead of parm (Hubby doesn't like parm and I didn't have any). I would definitely make this again, and will try it as written, although the nutmeg I'm not so certain I'd like in a dish like this. Thanks for a delicious recipe! Even my picky 11 yr old said it was good and THAT is something when she says it's good!

Ingredients Nutrition


  1. Melt 3 tbsp butter in medium saucepan over medium heat.
  2. Add garlic and cook 30 seconds.
  3. Add flour and cook stirring for 1 minute.
  4. Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
  5. Bring to a boil, whisking constantly and set aside.
  6. Heat oven to 450 degrees.
  7. Cook noodles in boiling salted water until barely tender about 8 minutes.
  8. Drain and place in bowl.
  9. Stir in 1½ cups prepared sauce.
  10. Melt remaining 1 tbsp butter in large skillet over medium-high heat.
  11. Add shallots and cook stirring 1 minute.
  12. Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
  13. Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
  14. Add sherry and boil for 1 more minute.
  15. Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
  16. Top with half of chicken the half of mushroom mixture.
  17. Repeat layering with remaining noodles, peas chicken and mushrooms.
  18. Pour remaining sauce evenly over top and sprinkle with Parmesan.
  19. Bake 15 minutes until golden and bubbly.

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