We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken Tetrazzini Casserole

This creamy casserole is named for the opera singer, Luisa Tetrazzini. Serve it with warm whole grain bread or rolls.

(1)
(1)
Save and Share
  • prep time 20 min
  • total time 55 min
  • ingredients 14
  • servings 10
 

Ingredients

7
oz. uncooked spaghetti
1/4
cup margarine or butter
8
oz. fresh mushrooms, sliced
3
tablespoons flour
2
cups chicken broth
3/4
cup half-and-half
3
tablespoons dry sherry, if desired
1
tablespoon chopped fresh parsley
1/2
teaspoon salt
1/8
teaspoon nutmeg
Dash pepper
3
cups cubed cooked chicken
3/4
cup grated Parmesan cheese
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Cover to keep warm.
  • 2 Heat oven to 350°F. Melt margarine in Dutch oven or large saucepan over medium heat. Add mushrooms; cook until tender, stirring occasionally. Stir in flour; cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Remove from heat.
  • 3 Add half-and-half, sherry, 1 tablespoon parsley, salt, nutmeg and pepper; mix well. Add chicken and cooked spaghetti; toss to combine. Spoon into 13x9-inch (3-quart) baking dish; sprinkle with cheese.
  • 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with chopped fresh parsley.
  • 1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Cover to keep warm.
  • 2 Heat oven to 350°F. Melt margarine in Dutch oven or large saucepan over medium heat. Add mushrooms; cook until tender, stirring occasionally. Stir in flour; cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Remove from heat.
  • 3 Add half-and-half, sherry, 1 tablespoon parsley, salt, nutmeg and pepper; mix well. Add chicken and cooked spaghetti; toss to combine. Spoon into 13x9-inch (3-quart) baking dish; sprinkle with cheese.
  • 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with chopped fresh parsley.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
280
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
50mg
50%;
Sodium
500mg
500%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 2 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.