Chicken Tetrazzini II

Chicken Tetrazzini II

7 Reviews 1 Pic
Keli Oelerich
Recipe by  Keli Oelerich

“A crunchy cornflake topping adds a new twist to the usual tetrazzini recipes!”

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Adjust Servings

Original recipe yields 6 servings



  1. Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
  2. In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
  3. Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

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Reviews (7)

Rate This Recipe


Gross! It smelled awful when cooking and didn't taste much better. Not a keeper.



Made this just as the recipe calls, it was very good and a light pasta dish. Kids loved it, boyfriend loved it and we'll definitely make it again.



I took this to a work lunch and it went over well.

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Amount Per Serving (6 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 26.5 g
  • 41%
  • Carbs
  • 45.2 g
  • 15%
  • Protein
  • 27.4 g
  • 55%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 1050 mg
  • 42%

Based on a 2,000 calorie diet



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Chicken Tetrazzini for a Crowd


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Easy Chicken Tetrazzini