chicken tetrazzini

(1 rating)
Recipe by
Jenny Powers
Abingdon, VA

I have been making this for years and it is a family and friend favorite. Once the leftovers have chilled, you can cut into serving sizes and freeze individually.

(1 rating)
yield 10 serving(s)

Ingredients For chicken tetrazzini

  • 3 c
    chicken, cooked and diced
  • 8 oz
    vermicelli cooked ala dente
  • 1 stick
    of unsalted butter
  • 3 c
    chicken broth, low salt
  • 3 clove
    minced garlic
  • 1/8 tsp
    white pepper
  • 1 1/2 c
    heavy whipping cream
  • 1/2 c
    dry sherry
  • 1/2 c
    shredded parmesan cheese
  • 1 lb
    sliced mushrooms, sauteed
  • 1/2 c
    sliced almonds
  • 1/2 c
    flour

How To Make chicken tetrazzini

  • 1
    Melt the butter and combine with the flour to make a roux. Add, the whipping cream, chicken broth, chicken, sherry,parmesan cheese, garlic and seasonings
  • 2
    Add the chicken to the sauce and put to the side.
  • 3
    Spray a 9x13 casserole with cooking spray. Put the cooked, drained vermicelli in the bottom of the casserole.
  • 4
    Put the sauce mixture over the pasta, next the mushrooms and finally the almonds.
  • 5
    Bake at 375 for 25 mins or until bubbly.

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