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chicken tetrazzini

(1 rating)
kitchbitch avatar
Recipe by
Tina Medeiros
@kitchbitch
Belfair, WA

This recipe came from my dear Mother in law Daisy! This is a family favorite! Prep time will vary depending on the choice of chicken. I use rotisary chicken from the store because it is faster and easier. This is also a great recipe for left over Turkey!

(1 rating)
yield 8 or more
prep time 1 Hr
cook time 1 Hr

Ingredients For chicken tetrazzini

  • LAYER IN BOTTOM OF 9 X 13 BAKING DISH
  • 1
    whole cooked chicken- boned
  • 1/2 lb
    sliced mushrooms
  • 2 c
    colby-jack cheese (or your fav. mix shred. cheese)
  • 1 pkg
    spegetti noodles cooked el dente
  • OPTIONAL: I SOMETIMES ADD SOME CHOPPED FRESH BROCCOLI OR ASPARAGUS PEICES IF I HAVE IT.
  • SAUCE
  • 1
    large can of cream of chicken soup
  • 1/2 can
    hot water
  • 2 Tbsp
    chicken bouillon base
  • TOPPING
  • 2 Tbsp
    butter (room temp)
  • 1 c
    italian seasoning bread crumbs

How To Make chicken tetrazzini

  • 1
    Layer the chicken, mushrooms, Optional veggies, 1 cup of cheese. Then add the noodles and the other half of the cheese.
  • 2
    In a sauce pan heat the water and bouillon, add the cream soup and stir til it is smooth and hot. Poor over the noodles, I use a fork to poke the noodles and help the sauce flow through a little.
  • 3
    Then mix your bread crumbs and butter together with a fork and sprinkle on top of the dish. Bake covered for about 30 minutes and then remove the cover and back another 15-20 minutes until golden brown on top. Let sit for about 10 minutes and then serve!
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