Deb's Chicken Tetrazzini

READY IN: 45mins
Recipe by jovigirl

I got this recipe from my mom. The sherry adds a wonderful flavor!! I've tried to get the right amounts for the ingredients. I always just put them together without exact measurements. Hopefully this is pretty darn close!

Top Review by LAURIE

This is really good, I had to make a couple of substitutions only because it was what I instead of liguine we had leftover spaghetti so that was used up and I had no whole chicken (and no time to cook one either) so I had 8 boneless skinless chicken steaks and zapped them in the microwave while the sauce was cooking then just chunked them in. I liked the cheese slices but next time I will use a combo of shredded cheddar and american as we are converted cheese heads (dont ask!) This was a great supper tonite with a salad and dessert...Thanx jovigirl for one the kids have requested again!

Ingredients Nutrition


  1. Preheat oven to 350*F. In saucepan, melt 2 TBSP butter. Add the flour and stir to thicken. Add the chicken broth, salt, pepper and sherry. Bring to boil, then stir continuously 3-5 minutes until a nice sauce forms. Add the cream, stir another 3-5 minutes.
  2. Add chicken to the mixture, stir til warm and coated.
  3. Butter a 9x13 pan. Pour linquine into bottom of pan to cover it. Pour your chicken/sauce mixture over the top - spreading to cover the pasta. Dot the top with the rest of butter. Sprinkle parmesan on top. Put slices of American cheese on top. Bake, uncovered, 30-45 minutes, until top is browned and bubbling.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a