I took a chance and made this for the first time for company and was not disappointed. I made it in advance and put it into the oven as guests arrived - 30 min later dinner is served! Very creamy and flavorful but not too rich (I used Half and Half). This one is a keeper!
I used milk instead of cream to try and get some of the calories down and I cut back on the butter. I also skipped the bread crumb / cheese topping. It still came out great. The sherry really makes this dish.
This was wonderful ... even though I'm vegetarian, I took a nip of the pasta and mushrooms - this has SOME flavor! The boyfriend wanted to know what kind of cheese was used in the sauce; the parmesan really makes it great (the sherry is a nice addition, too - I absolutely love sherry in dishes)! The only modification that I made was to add a little melted butter to the crumbs, and I sprinkled a small amount of garlic powder over the crumb/parmesan topping (I used unseasoned Italian crumbs). Although it wouldn't be very "traditional", I think I'm going to concoct a version for myself using either salmon or tuna. Delicious comfort food, Julesong! Definite 5-star recipe!
I made half a recipe but added more garlic. Didn't add the pasta, just baked and then served over the pasta. I like it creamy without the pasta sucking up the sauce. DH had two big bowls and we still had a little left over.
This is wonderful - rich and creamy. My DH, who claims to hate turkey fixed this way, loved it! The only change I made was to use a sweet onion instead of yellow - and not a whole onion. Yummy!
I chose this recipe 1) because of all the good hits it got and 2) because I wanted to use up some mushrooms, whipping cream and chicken. I can't say I was blown away with the taste and the final presentation of the dish really put me off. There were 5 sitting at my table and we all agreed that it was eatable....but the visual apeal of this dish was way off! Sorry, but we are going to decline on this one!
I tweaked this recipe to make it vegan by using vegetable broth instead of chicken stock, vegan parmesan, rice milk instead of cream, and omitting the chicken. I also added some sliced carrots. It was GREAT!
I loved it and so did most of my family. (I have a couple of really picky kids) I doubled the sauce minus the mushrooms because I was short on those. So I added a can of cream of mushroom to help thicken my sauce a touch and to add some of my missing mushroom. We like our pasta dishes very saucy so there was just enough sauce left over to make a small cassarole with half a box of multigrain penne I spiced that one up a little more since I wasnt planning on feeding it to my picky little ones. Thanks for the recipe. Sansy
I'm sorry, but I did not like this at all. I did the recipe as is...no changes and my husband and I didn't touch it. We ended up going out to eat that night. Sorry.
Very good Chicken Tetrazzini.It made a 13x9 casserole dish.Good for a potluck supper.I would of just made more sauce as,it was a little dry.Thanks for the recipe.