Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe
Old-fashioned chicken tetrazzini still makes me think of Grandma. Yum!

Chicken Tetrazinni is a great way to use up leftover chicken or turkey. If you don’t have leftovers, simply pick up a rotisserie chicken from the grocery store. The creamy sauce includes onions, celery, mushrooms, and pimientos. It tops linguine pasta, along with a bread crumb and Parmesan cheese topping for a filling casserole to feed a large family.

Traditional Tetrazzini includes wine, which I have replaced with chicken broth. However feel free to substitute white wine for some of the broth if you wish.

Chicken Tetrazzini Recipe

1 pound linguine, cooked al dente in salted water
6 Tablespoons butter, divided use
1 medium sweet onion, peeled and chopped
1 cup chopped celery
6 Tablespoons all-purpose flour
3 cups strong chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground chipotle chile pepper or cayenne pepper
1/8 teaspoon ground nutmeg
4 cups cubed cooked rotisserie chicken or leftover turkey
8 ounces fresh mushrooms, sliced thick
4-ounce jar diced pimientos (roasted red peppers), drained
1/4 cup chopped fresh parsley

1 cup fresh bread crumbs
2 Tablespoons butter, melted
1/4 cup grated Parmesan cheese
Hungarian sweet paprika, optional

Begin cooking linguine in a large pot. Preheat oven to 350 F.

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Place 3 tablespoons of the butter in a large saucepan along with onions and celery. Gently saute until onions turn opaque. Add 3 tablespoons butter and stir to melt, then stir in flour. Cook, while stirring, for 3 minutes. Slowly add chicken broth while continuing to stir. Bring slowly to a boil and cook, stirring occasionally to avoid lumps, 3 to 4 minutes, until thickened.

Remove from heat and stir in cream, Parmesan cheese, salt, black pepper, chipotle pepper, and nutmeg.

Drain cooked pasta thoroughly and toss with 2 cups of the sauce. Pour pasta into a 9 x 13-inch baking pan. Make sort of a well or depression in the center of the pasta. (Do not be too picky about this.)

To the remaining sauce, add chicken or turkey, mushrooms, pimientos, and parsley, stirring to combine. Pour chicken mixture into the center of the pasta, with some going over the surrounding pasta as well.

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Stir melted butter into bread crumbs and arrange evenly over the top of the casserole. Sprinkle casserole with 1/4 cup Parmesan cheese and lastly with paprika.

Bake for 45 to 60 minutes until golden on top. Let rest for 10 to 15 minutes before serving.

Yield: 8 to 10 servings

Chicken Tetrazzini Recipe Photo ©2019 Peggy Filippone

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By Peggy Filippone

Peggy Filippone is a food journalist, cookbook author, food industry professional, and passionate home cook based in South Florida. She has created thousands of recipes which have been shared to millions of readers around the world.

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