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Cheesy and Creamy Chicken Tetrazzini

Cheesy and Creamy Chicken Tetrazzini

  • Prep

    35 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
LittleChef

LittleChef

Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
  4. Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
  5. Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
  6. Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.
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Reviews

lutzflcat
1

lutzflcat

5/20/2013

After I added the milk and cream, it liquified and stayed liquified. Twice, I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps, and I was just a little disappointed at how it turned out. Yes, it was O.K., smelled wonderful when cooking, but the final product just didn't live up to my expectations, just a bit bland.. Not bad, but not outstanding either. Please don't let me discourage you from trying this recipe because we all have different tastes, and I did rate it at 4 stars.

Brenda Hein
0

Brenda Hein

4/6/2013

Very good recipe,I did not have a red bell pepper, so I used a green bell pepper and also put in some celery that I wanted to use up. I don't care for Swiss Cheese, so I used Colby Jack instead. I doubled the recipe and have 2 large casseroles. One for now and one for later. Not sure if it will freeze well or not, but I am going to give it a try.

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