Chicken Tetrazzini IV

Chicken Tetrazzini IV

Mary 0

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

Ingredients 1 h {{adjustedServings}} servings 730 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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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  • Prep

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  • Ready In

  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.
Tips & Tricks
How to Make Chicken and Biscuits

It's like a cross between chicken pot pie and chicken and dumplings.

Turkey Tetrazzini II

See how to make classic turkey tetrazzini.

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Reviews 546

  1. 733 Ratings

Crystal S

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 suggested but it's 5 stars with the following modifications. 1.) Use linguini noodles vs spaghetti cooked al dente as the noodles still have to bake. 2.) Use turkey in this timeless dish, plus it's a good way to use up Thanksgiving leftovers. 3.) Never use canned mushrooms - Ugh! Baby brown bellas and white buttons work beautifully. Saute 3 cloves of minced garlic, 1 small minced onion, and 1 tsp of fresh thyme leaves in butter. Add 1/2 cup of a GOOD white wine and let simmer. Once the liquid from the mushrooms/wine evaporate, set mushroom mixture aside. 4.) When making the sauce, add 1 tsp of salt, 1 tsp of white pepper, and 1 tsp of nutmeg, plus 2 cups milk to the cream and chicken broth for a more sophistacted sauce. Let simmer for 10 + minutes until sauce thickens. 5.) Add the sauce, mushrooms, Parmesan cheese, 3/4 cup frozen peas and 1/4 cup of Italian parsley (flat leaf parsley) to the noodles and stir until the noodles are evenly coated. 6.) Transfer to a baking dish. Mix 1/4 cup of Parmesan cheese and 1/4 cup Italian bread crumbs and spread over the top of the noodles. Dot with butter and bake as directed. FYI - this dish freezes well... With the modifications, this is a flavorful dish more true to the original that will have guests begging for more.... Enjoy!

Valerie's Kitchen

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 still plenty rich and satisfying. I got away with only using 3 Tbsp. butter to make my roux and omitted the salt altogether. I cooked the mushrooms with some chopped onion and garlic in a little olive oil before adding into the mixture. I increased the chicken broth to 1-1/2 cups based on other reviews and this amount was perfect. I also increased the sherry to 3 Tbsp. Once the mixture was in the casserole dish I sprinkled some italian herb seasoning and fresh ground pepper over the top. Another variation that is good is to add some grated cheese to the roux after adding in the chicken broth and milk. It works really well with about 1/2 cup of any type of cheese you have on hand (cheese blends work really well). Yummy!

Sarah W

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 minced garlic, as well as a small chopped onion to the sauce (it was still bubbling so cooked the onion nicely.) I used low-fat evaporated milk (in place of cream) and I also used fresh mushrooms. The evaporated milk tastes great, by the way, and normally I prefer to use real cream! At first, it is essentially a really rich gravy. I put the spaghetti in a casserole pan, poured the sauce over it (and chicken,) and mixed it together. After putting it in the oven for 25 minutes, the "gravy" had thickened and it was more casserole-like. Will definitely make over and over! I disagree with other reviewers who said it lacked flavor, or the sherry was overpowering, etc. etc. The flavors were great.