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Chicken Tetrazzini

Submitted by: JustRightMenus


This is a great recipe to make ahead and freeze. I made & froze several batches in preparation for the birth of our daughter. That made life with a newborn much easier!

If you have leftover roast chicken, this is a great use for it, too.

Servings: 8

Categories: chicken, frozen meal, leftover chicken, pasta

From the kitchen of:

Taste of Home: Prize Winning Recipes, page 30.


2 c. sliced mushrooms

1/4 c. butter

1/4 c. all-purpose flour

2 c. chicken broth

1/4 c. half-and-half cream

1 TB chopped fresh parsley

1 tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

3 TB dry white wine (or additional chicken broth)

3 c. cubed, cooked chicken

8 oz spaghetti, cooked and drained

3/4 c. shredded Parmesan cheese


In a skillet, cook mushrooms in butter until tender.

Stir in flour; gradualy add the chicken broth.

Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper, and wine (or additional broth).

Fold in the chicken and spaghetti.

Turn in to a greased 12" x 8" x 2" baking dish. - - I actually use 2 bread pans, so I can freeze part of it.

Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30 minutes - or until heated through.