Chicken Tetrazzinni

Chicken Tetrazzinni


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This is one of my favorite dishes to make for my family and friends. This makes enough to freeze an 11X7X2" casserole dish for a quick meal in a pinch. Just thaw in refrigerator overnight or while at work. Before cooking sprinkle with cheese, cover and bake at 350 degrees for 20-25 minutes. Uncover and bake 15-20 minutes longer. Serves 6 Enjoy!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

1/2 c serving


  • 12 oz. spaghetti
  • 1/3 C. butter
  • 1/3 C. flour
  • 3/4 tsp. salt
  • 3/4 tsp. pepper
  • 114-oz. can chicken broth
  • 1 1/2 C. half and half
  • 1 C. heavy whipping cream
  • 4 C. chopped cooked chicken
  • 1 4-oz. can mushrooms
  • 1 4-oz. jar pimentos
  • 1/2 C. grated Parmesan cheese

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Cook spaghetti as directed. In a dutch oven melt butter. Stir in flour,salt and pepper. Stir continuously until smooth. Gradually add chicken broth, Half&Half and whipping cream.

Bring to a boil; cook and stir for two minutes or until thickened. Remove from heat. Stir in chicken, mushrooms and pimento. Drain spaghetti; add to chicken mixture and toss well.

Transfer to two 11x7x2'' casserole dishes. Sprinkle with cheese. Bake at 350 degrees for 20-25 minutes. Freeze up to two months.

To use frozen casserole: Thaw overnight in refrigerator or while at work. Sprinkle cheese on top and cover. Bake at 350 degrees for 30 minutes. Uncover and bake additional 15-20 minutes longer.

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