Chicken Tetrazzini Recipe (2024)

Sort by:

Newest Oldest

Chicken Tetrazzini Recipe (1)


Rating: 5 stars


DO NOT put 6 cloves of garlic in this dish. I put 3 and it was too much. The casserole was great although it took a while to pull it all together. Just cut back the garlic!!!

Chicken Tetrazzini Recipe (2)


Rating: 3 stars


I thought it was delicious, and I'll make it again, but like other reviewers have said it was A LOT OF WORK and a lot of pots & pans to clean. But if you plan ahead of time to spend a few hours in the kitchen, it is well worth it! My husband loved it!

Chicken Tetrazzini Recipe (3)


Rating: 5 stars


I must defend this recipe, yes it does take some time and a few pans to make, but the effort is worth it. Taking a note from some other reviews, I used a rotisserie chicken and reduced the broth to 2 cups. I also used baby bella mushrooms, and add some slivered almonds. And double the salt, even by doing that my fiance still added more salt to his own serving. I also cooked it in a 3.5 quart Les Creuset, which worked really well even if the layers were stacked high. Lots of leftovers and it's really delicious. Oh, don't worry about the sauce being watery--I did add some cornstarch but it soaks up when you cook!

Chicken Tetrazzini Recipe (4)


Rating: 3 stars


Labor-wise, this is like making a lasagna. Plan to make it on the weekend and have leftovers. That said, the flavors were a little bland. I used my own cooked chicken breasts for shredding that had onion and garlic powder and some herbs on them. I had to thicken the sauce slightly with cornstarch and it was still a bit thin. I'm sure the leftovers will be better for soaking up the sauce. I even used some rondele cheese in place of the cream cheese, but it still seems lacking in flavor. If I make this again, I may add something more to jazz up the sauce a bit.

Chicken Tetrazzini Recipe (5)


Rating: 5 stars


Made this for a small dinner party. Everyone loved it. Our guests had never had Tetrazzini. Made it that afternoon and baked it later that night. I added more cheese, more salt, more pepper. and less peas. I added bacon on top. I used whole wheat spaghetti, two cans of chicken breast and whole wheat french bread. I also added a little garlic salt to the bread crumbs.With a side salad this was a hit! I will make this again.

Chicken Tetrazzini Recipe (6)


Rating: 4 stars


Yum. Yum. Yum. This is a delicious week night dinner for the family.

Chicken Tetrazzini Recipe (7)


Rating: 3 stars


This is a good, solid recipe but, as others have noted, quite time intensive. Following suggestions here, I used one Dutch oven for pasta, veggies and sauce. Flavor was a bit bland, as well. Overall, the hubby and I found this dish is good but not great.

Chicken Tetrazzini Recipe (8)


Rating: 1 stars


I didn't like this at all. I was looking forward to a tasty, healthy alternative to the traditional tetrazzini that we love, and I was so disappointed. My husband was more ok with it than me, but he'll eat just about anything I cook. It was definitely too labor intensive, even though I used some of the shortcuts that others have mentioned. I didn't sub any ingredients except panko instead of the baguette crumbs. The dish was bland and uninteresting... definitely needs more seasoning. The good news is that it made so much that with the leftovers I was able to get 5 lunch portions to freeze for my husband to take to work, so all my effort wasn't completely for naught. I won't be making this again. I'll stick with my traditional tetrazzini, and sub some lighter ingredients.

Chicken Tetrazzini Recipe (9)


Rating: 4 stars


My first foray into preparing a recipe from Cooking Light. As other reviewers have mentioned, it's more work than I anticipated. I made it exactly as the recipe specified, however, I used the entire 16 oz package of linguine instead of just 10 oz and being stuck with the remainder. To save on cookware usage/cleanup, I prepared the linguine in a stock pot and then cooked the mushrooms/onion/garlic in it and eventually combined everything in it before placing in the baking dish. A very good dish, however, a little bland. Ended up adding salt and pepper to it. The trade-off in calories, however, is worth it. Next time I make it, I think I will use cooking Sherry instead of the white wine. I think that may kick up the flavor factor a little more.

Chicken Tetrazzini Recipe (10)


Rating: 5 stars


I've made this 3 times now, twice with homemade whole wheat noodles. Its delicious and one of the best Cooking Light recipes I've had. Rich and creamy and doesn't taste "light" at all. It is a bit labor intensive, but this one is worth the effort. I use rotisserie chicken which gives it added flavor. This recipe has become a family favorite.

Chicken Tetrazzini Recipe (11)


Rating: 3 stars


Made this last night and it was good recipe to put in the weeknight rotation, especially if I have mushrooms that I'm trying to use up. I usually make evaporated milk from dry milk but didn't have any on hand, so I just used 1 cup of skim and it was just fine. As other people have said, it approaches America's Test Kitchen level in the number of pans you'll get dirty, but if you're like me and bliaghati and clean as you cook, it's not too bad. Agree with the comments that it needs more salt and a little less garlic.

Chicken Tetrazzini Recipe (12)


Rating: 5 stars


First, my husband and I thought it was delicious. That said, it is a bit labor-intensive and seemed to take a long time to prepare. Considering it is really good and we will get several meals out of it, I do think it is worth it, and It should go faster next time. I followed Namaste's advice and cooked the vegetables, then used the same pan to make the sauce. I, personally, would not make the dish without the wine; having tasted the sauce before and after adding the mushroom/wine mixture. It made a huge difference to the flavor. Now, I did experience some alarm as I cooked the mushrooms and wine; there was a lot of liquid which I feared would make the sauce watery. It emulsified well when I mixed everything together, though. When I served it, it looked like the sauce had broken just a bit, but it wasn't too watery and the flavor was still delicious. The recipe does need more salt; I added a scant teaspoon while mixing it all together. FYI, substituted Romano and Panko.

Chicken Tetrazzini Recipe (13)


Rating: 4 stars


The whole family enjoyed it although my husband found it a bit heavy on the garlic.

Chicken Tetrazzini Recipe (14)


Rating: 4 stars


Pretty good- a bit bland for my tastes, it was better the second day. I am not one to salt at the table and this dish required something a bit more for me. I used turkey (what I had on hand) and decided to freeze 1/2 the recipe. It is a good "start" but I'll have to play with it to get it more towards my tastes.

Chicken Tetrazzini Recipe (15)


Rating: 5 stars


Absolutely delicious. I made it for my brother and his family and it was so good, my brother had 3 servings. Said it was even better the next day! He asked for the recipe and said that he'd omit the peas and add bacon instead. I left out the wine as children were also eating this (though I'm sure wine wouldn't make a difference, I didn't have any anyway). Not a lot of washing up as some people have suggested. I made the sauce in the pasta pot and sautéed the veg in a fry pan. I also left the baguette chunky instead of fine, to add more texture and crunch. I will definitely be making this for my family, just maybe omit the chicken as my mother doesn't eat chicken. Don't know what I'd put in its place...any suggestions?

Chicken Tetrazzini Recipe (16)


Rating: 5 stars


I had leftover turkey and substituted that instead of the cooked chicken. Also, instead of spending time on creating bread crumbs I just sprinkled the top with a bit more grated parm, otherwise kept the recipe as-is. Excellent recipe and a keeper but I agree with the previous reviewer - do it on a night you are OK with a few extra pans in the sink! Next time I will cook the pasta first and then reuse that pan for the sauce.

Chicken Tetrazzini Recipe (17)


Rating: 4 stars


This turned out really well. I made it as written and both my husband and I really enjoyed. I have one comment though - I am an experienced family cook, I am used to cleaning as I cook, and ending with a fairly clean kitchen. This recipe should carry a pan warning - you will use lots of pans that will stack in the sink until you get it in the oven. Even with that in mind, I look forward to making it again. It is worthy of company.

Chicken Tetrazzini Recipe (18)


Rating: 5 stars


I make a lot of cooking light recipes and this is definitely one of my favorites! I omitted the mushrooms because my fiance doesn't like them and used crushed ritz (trader joes) crackers for the topping. It was so yummy! This would be great for company since its a one dish meal. Just make sure you have a sous-chef to help you wash all the pans!

Chicken Tetrazzini Recipe (19)


Rating: 5 stars


This is a very versatile recipe. I was making a whatever-is-in-the-pantry tetrazzini and turned to this one to get the sauce right and it turned out to be fabulous, and I've tried several from cookinglight before. This one is definitely the best. I made lots of subs because, as I said, I did not begin with this recipe in mind: instead of 2.5 c of chicken broth, I used 1 c + 1.5 c of pasta water; instead of peas, I used sauteed green peppers; instead of white wine, I used sherry; instead of linguine, I used whole wheat egg noodles; instead of cream cheese, I used sour cream left over from holiday cooking; and I had only 1 oz of parm. cheese, so I supplemented with 1 oz. cubed white cheddar. But the ratio of broth to cheese to garlic to herbs was just right and the creaminess felt full-fat -- it was a big hit with my family. To save dirtying one of the many dishes this uses, saute the vegetables first, remove & then lower the heat & make the roux in the pot you use to cook the veggies.

Chicken Tetrazzini Recipe (2024)


What is chicken Tetrazzini sauce made of? ›

What you need for creamy Chicken Tetrazzini Sauce. Here's what you need to make the cream sauce for Chicken Tetrazzini: butter, flour, chicken broth/stock, milk, cream and cheese. The basis of Tetrazzini sauce is a béchamel sauce.

Why is it called Tetrazzini? ›

The dish is named after the Italian opera star Luisa Tetrazzini. The origins of tetrazzini are widely disputed. Some accounts ascribe tetrazzini as a creation of Auguste Escoffier.

How do you make chicken Tetrazzini Maury? ›


What is chicken spaghetti made of? ›

A classic chicken spaghetti with Rotel tomatoes and green chiles, tender cooked chicken, and pasta stirred into a creamy, cheesy sauce. A great last-minute chicken recipe the whole family will enjoy!

How do you thicken Tetrazzini sauce? ›

Pro tips for this recipe

You can leave out the chicken and use vegetable stock to make this vegetarian. When making the sauce add the liquids (stock, milk, and cream) in gradually allowing the mixture to thicken each time. The sauce thickens much quicker this way.

What is Tetrazzini in English? ›

a hodgepodge; confused medley; jumble. an extensive array or variety. total obscuration in an eclipse.

What is the difference between tetrazzini and a La King? ›

Usually served with chicken, a dish served à la king generally consists of a cream sauce flavored with wine, mushrooms, peas and other vegetables served over rice, noodles, or with bread. While it does bear a resemblance to tetrazzini, tetrazzini gets the distinct pleasure of containing cheese.

Why is it called killer spaghetti? ›

The name assassina, which means killer, refers not to the felony, but rather the risottatura cooking technique that cooks pasta like risotto. Instead of boiling the spaghetti, it's cooked directly in the pan by consistently adding water to it each time the pasta absorbs it.

Where did chicken Tetrazzini originate from? ›

Chicken Tetrazzini is an American dish. It's unclear which chef, but a chef, created it in honor of Italian opera singer Luisa Tetrazzini when she debuted as Gilda in Rigoletto in San Francisco in 1905.

Why boil pasta in chicken broth? ›

Boiling your pasta in chicken stock gives your pasta (and the resulting dish) more flavor. Feel free to experiment with any type you like, such as beef, vegetable, or even turkey. Chicken stock lends cooked pasta a subtle, somewhat meaty flavor that won't overwhelm the rest of your ingredients.

How many calories are in chicken Tetrazzini? ›

Web Md Chicken Tetrazzini (1 serving) contains 35g total carbs, 32g net carbs, 6g fat, 25g protein, and 288 calories.

Who is chicken Tetrazzini named after? ›

Named after Italian opera star Luisa Tetrazzini, according to The New York Times, the dish originally consisted of "spaghetti, heavy cream, chicken, mushrooms ... Parmesan ...

What is spaghetti called in China? ›

Mi Xian ( 米线 ) (Yunnan Rice Noodles)

Rice noodles come in different shapes, and the most common one is the round, spaghetti-like noodles called Yunnan rice noodles or mi xian.

Can chickens eat leftover spaghetti with meat sauce? ›

Raw or cooked meat. Also foods like spaghetti sauce are not a good idea. Any food left-overs that have too much seasoning are not allowed.

Why are chicken breasts stringy? ›

Muscle fibers: Chicken breasts have long muscle fibers that run parallel to each other. When the chicken is cut or pulled in certain directions, these fibers can separate and give the meat a stringy or shredded appearance [1]. Processing methods: The way chicken breasts are processed can also affect their texture.

What is this pink sauce stuff? ›

Ingredients disclosed on the Pink Sauce website include water, sunflower seed oil, raw honey, distilled vinegar, garlic, pitaya or dragon fruit, pink Himalayan sea salt, dried spices, lemon juice, milk, and citric acid.

What is cream pasta sauce called? ›

Types of pasta sauce with cream and butter
  • Alfredo. A good alfredo sauce starts with generous amounts of both cream and butter to create a thick, wholesome sauce that pairs well with a long noodle such as linguine. ...
  • Brown butter sauce. ...
  • Burro. ...
  • Cacio e pepe. ...
  • Carbonara.
Feb 2, 2022

What is creamy pasta sauce called? ›

While bechamel sauce is made with milk and flour, alfredo sauce is mainly made with heavy cream and cheese. Both have a creamy texture that thoroughly coats pasta noodles, but bechamel tends to be thicker than alfredo sauce.

What is white pasta sauce made of? ›

White Sauce Pasta is simply cooked pasta mixed with a silky smooth & decadent white sauce made of milk, butter and flour. White Sauce also known as Bechamel Sauce has its origin from the Italian & French Cuisines. In classic culinary terms, this is what is known as a mother sauce.

Top Articles
Latest Posts
Article information

Author: Tuan Roob DDS

Last Updated:

Views: 5745

Rating: 4.1 / 5 (42 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Tuan Roob DDS

Birthday: 1999-11-20

Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076

Phone: +9617721773649

Job: Marketing Producer

Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling

Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.