Chicken Tetrazzini

This is one of my husband’s all-time favorite recipes (and one of the first things I ever cooked for him) so it’s quite a staple in our kitchen. It’s also easy and delicious — win! And, best of all, it works really well with leftover Thanksgiving turkey. Now I know it’s August and a bit early for turkey talk, but it’s a good tip and I didn’t want you to miss out on that tidbit.

This is a bit casserole-ish but the pasta gets a nice crunch on the top from the bake. It works really well! We healthify it up with whole-wheat spaghetti.

Chicken Tetrazzini

Makes 8 servings.

2 quarts water
2 teaspoons salt
1 tablespoon canola oil
1/2 (16-ounce) package spaghetti
2 cups sliced fresh mushrooms
1/4 cup butter
3 tablespoons flour
2 cups chicken broth
3/4 cup half and half
3 tablespoons sherry
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed cooked chicken
1 cup grated Parmesan cheese

Boil water in large deep pot with 2 t. salt and oil. Add pasta; stir to separate. Cook uncovered after water returns to a full rolling boil for 9 to 10 minutes. Stir occasionally. Drain and rinse under hot water.

In Dutch oven, cook mushrooms in butter until tender. Stir in flour. Add broth; cook, stirring constantly, until sauce is thickened. Remove from heat; stir in cream, sherry, parsley, 1 t. salt, nutmeg and pepper. Fold in chicken and cooked spaghetti. Turn mixture into 13×9-inch pan. Sprinkle cheese over top. Bake at 350 for 30 minutes or until heated through. Let stand 5 to 10 minutes before serving. Garnish with parsley, if desired.

~ by spontaneoustruth on August 23, 2011.

3 Responses to “Chicken Tetrazzini”

  1. Hahahahaha…. do you watch the Soup? Joel has a great clip about Chicken Tetrazzini.

    • Haha, no!! I don’t watch it regularly enough. I’m going to go YouTube that right now though.

  2. […] complaining. Turkey leftovers are a favorite around here! We’ve made turkey enchilada pie, turkey tetrazzini, and … time for turkey […]

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