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chicken tetrazzini

(1 rating)
ViaDolarosa avatar
Recipe by
Christine Chamberlain
@ViaDolarosa
Durham, NC

I've baked this recipe for over 30 years. It comes from a recipe book from the 1950's. I changed a few things to make it lower fat and calories.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For chicken tetrazzini

  • 8 oz
    linguine or fettucini
  • 1 sm
    onion, minced
  • 2 Tbsp
    margarine
  • 2 Tbsp
    flour
  • 1 tsp
    chicken bouillon
  • 1 tsp
    salt
  • 1 tsp
    dry mustand
  • 1/2 tsp
    pepper
  • 1 can
    (12oz) non-fat evaporated milk
  • 1 1/2 c
    water
  • 1 oz
    pimentos, minced
  • 3 c
    chicken, cooked, chopped
  • 1/4 lb
    sharp cheddar cheese, shredded
  • 1/4 c
    parmesan cheese

How To Make chicken tetrazzini

  • 1
    Cook pasta, drain and place in a 9x13 inch baking dish.
  • 2
    Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
  • 3
    Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
  • 4
    Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
  • 5
    Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.
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