Chicken Tetrazzini IV

Chicken Tetrazzini IV

546

"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry."

Ingredients

1 h {{adjustedServings}} servings 730 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
  4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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Reviews

546
  1. 733 Ratings

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3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have sugge...

This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil...

This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then made the roux in the same pan to catch all of the yummy drippings. I also added about 4 cloves of min...