Incredible,easy Tetrazzini

READY IN: 45mins
Recipe by TLC COOKIE

I got this one from a friend who is an executive chef- we adapted it from a "classic" recipe he had from his grandmother, to meet my husband's likes and needs.

Top Review by bmcnichol

This was good and easy to make. I did change it up a bit. I doubled the recipe. I used canned chicken and canned mushrooms. I also used a bit more cheese then noted. I also made this for freezer tag. I made one casserole with the mixture and cooked it right away. The other casserole I froze. We loved the fresh casserole. I did add a generous amount of garlic powder, salt and pepper. The other casserole I froze before baking. The day I was ready to cook, I pulled and let it thaw in the fridge. It was good frozen and thawed but it was a bit dry and if I would freeze again, I would use a thicker noodle as the angel hair got a bit mushy. This was easy enough to make any weeknight.

Ingredients Nutrition


  1. Preheat oven to 375*.
  2. Braise chicken in butter until browned evenly.
  3. Set aside.
  4. Cook pasta according to package directions until "al dente", rinse with cold water to stop cooking process.
  5. Drain well and spread evenly in a well buttered baking pan.
  6. In a medium saucepan, make a light roux, using the flour, butter, and seasonings.
  7. Slowly whisk the chicken broth into the roux over medium-high heat.
  8. When the broth is incorporated, add the half and half.
  9. Continue whisking, and allow the mixture to come to a boil.
  10. When a thickening is noticed, remove from the heat and set aside.
  11. Evenly distribute the chicken around the baking dish over top of the pasta.
  12. Do the same with the mushrooms (go ahead and add the butter from the mushrooms if desired, it adds flavor).
  13. Pour cream sauce evenly over pasta and blend into chicken, pasta, and mushrooms.
  14. Top with cheddar cheese.
  15. Bake 20-30 minutes, or until heated through and cheese is melted and bubbly over the top.

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