I can hardly keep up with all of the desserts I have been making lately so I have decided to post my chicken tetrazzini recipe this week. In a few weeks, I will be spending some time making pies for Thanksgiving and cookies and candy for Christmas, so its time for a break from dessert! I began making this recipe when I was in high school and the first time I made it, my family loved it. Heavy whipping cream, butter, parmesan cheese- what could be better? It is a very heavy, filling dinner, so have a light salad along with it.
When I make this recipe #1 I make it x2 because everyone always loves it and wants more and #2 I cook extra chicken to use in other things such as tacos, enchiladas, etc. And of course, I add more cheese. The recipe calls for 1/2 c. grated parmesan cheese to sprinkle over the top. I mix about 1/2 c. parmesan cheese into the noodles before I spoon it into the casserole dish. That is just my preference; it is delicious without it as well.
This is great to freeze! Just skip the step on baking it in the oven and freeze it instead. It does take a while to thaw after it has been frozen, so plan some time for that before baking it!
Chicken Tetrazzini
- 7 oz. spaghetti or fettucini noodles
- 1/4 c. butter
- 1/4 c. flour
- 1/2 t salt
- 1/4 t pepper
- 1 c. chicken broth
- 1 c. heavy whipping cream
- 2 T chicken broth
- 2 c. chicken- cooked & cubed
- 1 (4 oz) can mushrooms, drained
- 1/2 c. grated parmesan cheese
Heat oven to 350 degrees. Cook spaghetti and drain. Melt margarine in saucepan over low heat. Stir in flour, salt & pepper. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 2 T chicken broth, noodles, chicken and mushrooms. Spoon into greased 2 qt. casserole dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in the center.
