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plate of chicken tetrazzini
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5 from 2 votes

Chicken tetrazzini

Course: Dinner, Main Course
Keyword: chicken tetrazzini, chicken tetrazzini casserole
Servings: 8
Calories: 395kcal


  • 8 oz. spaghetti broken in half
  • 5 tablespoons butter unsalted
  • 1 onion chopped
  • 1 garlic clove chopped
  • 1 cup mushrooms sliced
  • ½ cup flour
  • Paprika
  • 2 ½ cup milk
  • Salt and pepper to taste
  • 2 cups chicken cooked and chopped (about 3-4 chicken breasts)
  • 2 Tablespoons sherry may substitute chicken broth or water
  • ½ cup grated parmesan cheese
  • 2 cups mozzarella cheese shredded


  • Preheat oven to 350
  • Grease a 9x13 baking dish and set aside.
  • In saute pan, over medium heat, cook chicken breasts about 4 minutes per side. Generously salt and pepper each side.
  • Once cooked through, chop into bite-sized pieces and set aside.
  • Cook spaghetti until al dente, according to package instructions.
  • Drain and set aside.
  • Melt 1 tablespoon butter in a frying pan. Add onion and saute until clear. Add garlic and mushrooms. Cook a few minutes, until tender
  • Remove from pan, set aside.
  • Melt remaining 4 tablespoons butter in pan.
  • Whisk flour into butter for 2-3 minutes.
  • Whisk in the milk. Add salt and pepper.
  • Cook until thickened. Add 1 cup of mozzarella cheese and stir until melted and combined.
  • Add mushroom mixture and chicken and stir to combine.
  • In a greased 2-quart baking dish, arrange a layer of spaghetti, then a layer of creamed chicken, and a sprinkle of paprika.
  • Repeat layering until dish is full.
  • Sprinkle with grated parmesan and remaining mozzarella cheeses.
  • Bake 35-45 minutes minutes or until bubbly.


Calories: 395kcal | Carbohydrates: 34g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 379mg | Potassium: 285mg | Fiber: 1g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 1mg