Chicken Tetrazzini

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Traditional baked casserole of spaghetti and chicken in a sherry-Parmesan cheese cream sauce

  • PAM® Original No-Stick Cooking Spray
  • 4 tablespoons Blue Bonnet®-stick, divided (4 tbsp = 1/2 stick)
  • 2 tablespoons all-purpose flour
  • 1 can (14 oz each) chicken broth
  • 3/4 cup half-and-half
  • 1/4 cup dry sherry
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 pkg (8 oz each) sliced fresh mushrooms
  • 1/4 cup sliced green onions
  • 2 cloves garlic, minced
  • 8 ounces dry spaghetti, cooked, drained
  • 2 cups chopped cooked chicken breast
  • 1/4 cup sliced almonds, optional

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  1. Preheat oven to 375°F. Spray 12x8-inch baking dish with cooking spray. Melt 2 tablespoons Blue Bonnet in medium saucepan over medium heat. Add flour; cook 2 minutes, stirring constantly (do not allow mixture to brown). Add broth, half-and-half, sherry, oregano, salt and pepper; mix well. Cook 15 minutes or until sauce starts to thicken and comes to a boil; stirring constantly. Add 3/4 cup cheese; cook until melted, stirring frequently. Remove from heat; set aside.
  2. Melt remaining 2 tablespoons Blue Bonnet in medium skillet over medium heat. Add mushrooms, onions and garlic; stir. Cook 2 minutes, stirring frequently. Remove from heat. Combine Parmesan sauce, mushroom mixture, cooked spaghetti and chicken in large bowl. Spoon into prepared baking dish; top with remaining 1/4 cup cheese. Sprinkle with almonds, if desired.
  3. Bake 20 minutes or until spaghetti mixture is heated through and almonds are lightly browned.
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Nutrition Information
Calories: 320 View complete nutrition information
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