Mushroom Chicken Tetrazzini

Mushroom Chicken Tetrazzini

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MJ
Recipe by  MJ

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (9)

Rate This Recipe
RUTH'S CRAVINGS
21

RUTH'S CRAVINGS

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 poultry seasoning.

GARBJUNKIE
15

GARBJUNKIE

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!

iluv2cook
13

iluv2cook

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 half / half & 1 cup milk, used almost 1 cup of parmasan and stirred in the noodles and baked for about 45 min. I will make this again for my sister, a white cream sauce fanatic! This is so delicious ya'll, but I felt like a whale after eating it!

More Reviews

Similar Recipes

Chicken Tetrazzini for a Crowd
(184)

Chicken Tetrazzini for a Crowd

Mushroom Chicken Parmesan
(100)

Mushroom Chicken Parmesan

Chicken Tetrazzini I
(95)

Chicken Tetrazzini I

Chicken Mushroom Linguine
(46)

Chicken Mushroom Linguine

Pasta with Chicken Mushroom Cream Sauce
(40)

Pasta with Chicken Mushroom Cream Sauce

Mushroom Chicken Dijon
(32)

Mushroom Chicken Dijon

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Tetrazzini for a Crowd

>

next recipe:

Contadina(R) Mushroom Chicken Cacciatore