Mushroom Chicken Tetrazzini

Mushroom Chicken Tetrazzini


"Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad."


35 m servings 1072 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1072 kcal
  • 54%
  • Fat:
  • 91.4 g
  • 141%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
  4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.
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  1. 12 Ratings


This was a good dish, but I varied a bit. I used milk instead of heavy cream, chicken broth instead of bouillon cube, and added cream of celery soup, 1 cup of chopped celery, and 1 tsp of poultr...

This is a very good base recipe, but you may want to reduce the amount of cream and add more veggies. Other than that, the 5 people that I tried this recipe on finished off a doubled recipe!

I sauteed my onions, chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups ...

This was very tasty, but I would recommend less water. The sauce was more runny than it was creamy. The recipe calls for covering the skillet contents with water. I'd only use half the water ...

Too liquidy. Three chicken breasts and four cups of cream, plus water to cover, made this far too runny. The flavor was decent, but suffered due to the excess of liquid. Didn't reheat particu...

this was a fantasic meal. instead of using spaghetti use egg noodles thay will hold the goes with garlic toast

I only used 2 cups of cream and it was still too runny. I like the combination. I cooked chicken tender pieces in olive oil. Next time, I will make a traditional alfredo sauce though.

I found the reciepe to have too much liquid as well as being too sweet for my taste.

I added green peppers to mine as well.. they tasted quite yummy.. The only issue I would have is that after baking it, it turned out a bit dry. Next time I'll try and get a bit more of a sauce t...