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Chicken Tetrazzini IV
SUBMITTED BY:
Mary
PHOTO BY:
MELANIE17R
"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry."
RECIPE RATING:
Read Reviews
(207)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
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.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
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REVIEWS
Reviewed on Aug. 8, 2006 by
Magique
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Magique
Aug. 8, 2006
I have made this recipe many times over the years and my family loves it, with a few changes. I prefer to use kluski noodles rather than spaghetti, it really does make a huge difference. I also add additional seasonings....garlic and onion esp. I also make extra sauce to keep it moist and yummy. This dish freezes wonderfully and I think is even better after frozen. When I make it, I usually double or even triple the recipe and then have several containers in my freezer for a quick meal or to give away to friends. Everyone loves it. But honestly, try the kluski noodles, you won't be disappointed.
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25 users found this review helpful
I have made this recipe many times over the years and my family loves it, with a few...
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Reviewed on May 23, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
May 23, 2007
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!
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19 users found this review helpful
This was a big hit in my house. It is a great make ahead dish you can pop in the oven when...
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Reviewed on Jul. 26, 2006 by
KRANEY
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KRANEY
Jul. 26, 2006
This was wonderful! I broke the spaghetti in thirds. I added some more flavor to my recipe: I sauteed 1 cup chopped onion, 1/2 cup chopped bell pepper, 1 cup *fresh* mushrooms, and 1 clove garlic in 1/2 Tbl. butter first, then added all that to the already thickened sauce. For the sauce, I used 1 1/2 cups chicken broth + 1 cup skim milk + 1/2 cup fat-free half-and-half, which are the measurements I got from a similar recipe (other reviewers mentioned that you need to double the sauce, but I didn't want to double the flour and butter part). Turned out great! Thanks so much for the recipe!
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19 users found this review helpful
This was wonderful! I broke the spaghetti in thirds. I added some more flavor to my recipe: ...
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Reviewed on Dec. 17, 2007 by Lauren102682
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Lauren102682
Dec. 17, 2007
This came out really good, but I did modify it a lot. I used fresh sliced mushrooms (instead of canned) and sauteed with olive oil and garlic. I then added the cooked chicken and sauteed a few minutes to give it some extra flavor. Also, I love tetrazzini with ham, so I added about a cup of diced ham to the mushroom/chicken mixture. I promise the ham makes the recipe SO much more tasty! After mixing all of the ingredients and pouring into the baking dish, I sprinked shredded cheddar (almost a full bag) on top of the parm. cheese. My mom always uses cheddar and I couldn't imagine tetrazzini without it. It's definitely NOT a low fat recipe (I'm sure it could be modified with something other than heavy cream), but if you're not trying to count calories, it's delicious.
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15 users found this review helpful
This came out really good, but I did modify it a lot. I used fresh sliced mushrooms (instead...
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Reviewed on Sep. 3, 2007 by
Sarah B.
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Sarah B.
Sep. 3, 2007
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.
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15 users found this review helpful
This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then...
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Reviewed on Sep. 3, 2006 by
currenrocks
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currenrocks
Sep. 3, 2006
This was really good. Tatsed like alfredo, but with a nice mushroom flavor. I used fresh mushrooms and sauted them beforehand instead of canned mushrooms and it turned out nicely.
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15 users found this review helpful
This was really good. Tatsed like alfredo, but with a nice mushroom flavor. I used fresh...
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Reviewed on Jan. 2, 2004 by MAMASHAR
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MAMASHAR
Jan. 2, 2004
thanks to previous reviews, i increased the amount of sauce by half the first time i made it. i think that next time though i am going to double it. the flavor though was EXCELLENT! i added some garlic powder with herbs and some shredded mozzarella and parmeson to the sauce. then for the topping i mixed shredded mozzarella and seasoned bread crumbs with the parmeson for the topping. it was great!
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15 users found this review helpful
thanks to previous reviews, i increased the amount of sauce by half the first time i made it....
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Reviewed on Oct. 7, 2002 by
GINNYG
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GINNYG
Oct. 7, 2002
This was good...but a little bland for our taste...I think next time I will add a little more garlic and pepper...good base though!
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15 users found this review helpful
This was good...but a little bland for our taste...I think next time I will add a little more...
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Reviewed on Sep. 2, 2006 by
GOBLUEINGA
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GOBLUEINGA
Sep. 2, 2006
Very good. I used skim milk to make a lower fat version. Fresh mushrooms are also a nice touch.
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13 users found this review helpful
Very good. I used skim milk to make a lower fat version. Fresh mushrooms are also a nice touch.
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