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Chicken Tetrazzini

Chicken Tetrazzini

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  • 3-4 cups cooked diced chicken
  • 8 ounces Mueller's Pot-Sized Linguine
  • 10 tablespoons butter
  • 16 ounces sliced mushrooms
  • 1/4 cup all-purpose flour
  • 1 1/2 cup heavy cream
  • 2 cups chicken stock
  • 1/4 cup dry sherry
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko bread crumbs
  • 1 1/2 tablespoon pimento
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1/2 cup frozen green peas thawed
  • 3 slices of bacon cooked and crumbled
  • 1 tablespoon lemon juice


  • Heat the oven to 425°. Butter a 2 1/2- to 3-quart baking dish.
  • Cook spaghetti or linguine noodles according to package directions. Meanwhile, Meanwhile, in skillet, melt 4 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. Transfer to a bowl and set aside. Deglaze the pan with sherry on low heat. Cook and stir until almost all the liquid has been reduced. To the pan add 2 tablespoons of butter and the onion. Saute onions until tender, add the garlic and cook an additional 2-3 minutes longer. Add the diced bacon and heat through.
  • In a saucepan, melt 4 tablespoons butter; stir in flour. Stir and cook for 3 minutes, add cream and chicken stock, stir and cook until thick and smooth. Add chicken, and cooked mushrooms; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce.
  • Combine Parmesan cheese and bread crumbs. Sprinkle over the top of the casserole.
  • Bake in a 400 to 425 degree oven for 15 to 20 minutes, or until hot and bubbly.
  • Tip: If you don't want to use cooking sherry, you can substitute with 1/4 cup apple juice and 1 tablespoon red wine vinegar.
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