Monday, November 2, 2020

Chicken Tetrazzini


I originally got this recipe from my good friend Jenny (you can view her version of the recipe here)!  Like most recipes, it's evolved for me over the years in how I make it so I thought I'd finally write it down for posterity, lol. This recipe is great for kids and adults alike.  It's a super comforting and cozy meal for fall and winter.  It's been awhile since I've made it and I kind of wish I was making it tonight!  

Chicken Tetrazinni


1 lb. package whole grain spaghetti noodles

olive oil

1 med. sweet onion (chopped)

3 cloves minced garlic

2 T. butter

1/3 cup flour 

2 (12 oz.) cans evaporated milk

3 cups chicken broth

1 tsp. dry mustard

dash of nutmeg

1 tsp. parsley

salt and pepper (to taste)

1 can mushroom pieces

3 cups diced chicken (I use a rotisserie)

1 cup shredded sharp cheddar cheese


Bring a large pot of water to a boil and cook noodles. Once they are cooked, drain and place noodles in a 9x13 baking dish.

Meanwhile, heat a large drizzle of oil in another large pot.  Add onion and cook until softened. Add garlic and continue cooking for 1 minute.  Stir in butter until melted and add flour.  Slowly stir in milk and chicken broth, stirring constantly. Add seasonings and simmer until sauce is thickened (about 10 min.) Stir in mushrooms and chicken.

Pour sauce over the noodles in the baking dish.  Top with shredded cheddar.  Bake casserole at 350 degrees for 30 minutes or until hot and bubbly.  Enjoy!


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