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Chicken Tetrazzini is a nice change of pace from spaghetti and tomato based sauces.

Preheat your oven to 350 degrees Fahrenheit/177 Celsius.

You will need a 2 quart baking dish and a pan for cooking the spaghetti and sauce.



8 Ounces spaghetti

2 Cups sliced fresh mushrooms

1/2 Cup chopped onion

2 Tablespoons butter

1/4 Cup flour

1/8 teaspoon pepper

1/8 teaspoon nutmeg

1 Cup chicken broth

1 Cup milk

2 Cups chopped chicken or turkey

2 Tablespoons sherry OR add an additional 2 Tablespoons chicken broth

1/4 Cup grated Parmesan cheese

2 Tablespoons chopped fresh parsley


In a large pot, cook the spaghetti according to package directions. I like to break the dry spaghetti into three or four pieces before throwing it into the water. It makes it easier to eat the finished dish.

Using the same pan, cook the mushrooms and onion in the butter over medium/low heat until tender.

Stir in the flour, pepper, and nutmeg.

Add the milk and chicken broth and cook and stir until thickened and bubbly.

Stir in the chicken, sherry or extra chicken broth, and half of the cheese.

Add the spaghetti and mix up well.

Put the mixture into the baking dish and sprinkle with the rest of the cheese.

Bake in the preheated oven for 20 minutes.

Sprinkle with parsley.


This dish will serve 4-6 people.