Chicken Tetrazzini

This is one of my husband’s absolute favorites now, especially since the sauce tastes like alfredo. It was actually one of my favorite dishes growing up, and I remember dishing myself out not only seconds, but thirds everytime I ate this. It is super easy to make and even the pickiest of eaters should like it. I like to add mushrooms and peas to make it a little healthier.

Boil the spaghetti.
Meanwhile, make the sauce by melting the butter and adding salt, pepper, flour, chicken broth and heavy cream.
Bring sauce to a boil and cook 1 minute longer.
After the sauce thickens, stir in the cooked chicken, mushrooms, and peas.

Add the spaghetti.
Pour into an ungreased baking pan and bake for 30 minutes, uncovered at 350 degrees F.

Chicken Tetrazzini
  • ¼ cup butter
  • ¼ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ package (of a 12 oz package) spaghetti, cooked and drained
  • 2 cups chicken, cooked, cubed and drained
  • 1 can (3oz) mushrooms, drained
  • ¼ cup frozen peas (I didn't measure, so you put in the amount you desire)
  • ½ cup Parmesan cheese, grated
  1. Heat oven to 350 degrees.
  2. Melt butter in a large pan. Add flour, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
  3. Remove from heat. Stir in broth, and cream. Heat to boiling, stirring constantly. Boil and stir for 1 more minute.
  4. Stir in spaghetti, chicken, mushrooms, and peas.
  5. Pour into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese.
  6. Bake uncovered for about 30 minutes or until bubbly. Place under broiler for a few minutes to brown.

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