Chicken Tetrazzini- How To Whip It Up

You're reading Chicken Tetrazzini- How To Whip It Up, posted on Tuesday, January 11th, 2011 at 6:17 am in chicken, on BrainBloggers at the Cooking Guide blog. More after the jump.

I. What does one need to make a delicious Chicken tetrazzini?

Materials needed:

1 packet thin spaghetti

3 boneless chicken breasts

2 packs shredded sharp cheddar cheese

1 can cream of mushroom soup

2 tbsp sour cream




The chicken breast is first washed and then seasoned with salt and pepper. In a large pot, the boneless chicken breast until they are tender and coming apart. Next, the water is boiled for spaghetti. After the chicken breast and spaghetti are done, save the broth left over from the boiled chicken. The chicken needs to be cut into pieces. The pieces and the 1/2 cup of the broth from the boiled chicken for flavour. Next, 2 tbsp of sour cream need to be added, the can of cream of mushroom soup, and 1 packet of shredded cheese. It is all stirred together to make a chicken tetrazzini casserole. Turn oven 350 F. Spoon tetrazzini mixture into casserole dish and top with shredded cheese. Next, it has to be placed in oven till all the cheese has melted.

It is served best with garlic or buttered toast.

II. There are many versions of preparing Chicken Tetrazzini. For instance there is one called freezer OAMC which stands for once a month cooking. The steps for that are listed as follows:

Break the spaghetti in half and it is to be cooked until it is almost done, drain and rinse with cold water to halt the cooking process

The onions need to be saute until they are transparent. This may take around 10 minutes.

The onion needs to be mixed with the rest of the raw materials and add the noodles together

The mixture can be divided between two containers and can either be frozen or eaten immediately.

III.Chicken Tetrazzini Recipe

Materials needed-

4 tbsp unsalted butter

1 package sliced mushroom

1/3 cup all-purpose flour

1 can low-sodium chicken broth

3 tbsp dry sherry (optional)

1/2 teaspoon kosher salt

1/4 coarsely ground black pepper

1/8 teaspoon ground nutmeg

3 cups cooked boneless, skinless chicken cut into strips

1/2 pound spaghetti, broken in half and cooked according to packet directions

1/2 cup grated Parmesan cheese


1)The oven should be preheated to 425 F.

2) The butter needs to be melted in a large non-stick skillet over medium high heat. Add mushrooms and saute it for approximately 4 minutes or until it turns brown. Sprinkle with flour and toss to combine. The broth needs to be introduced at this point of time. It can be cooked and stirred often until the mixture is boiling. The heat needs to be reduced and it should be allowed to simmer for 2 minutes and stirred continously. The sherry may be stirred (if in use) in salt, pepper and nutmeg. Then it needs to be removed from heat and stirred in chicken.

3)The spaghetti and the chicken mixture should be combined and then tossed gently and spoon into a 13 x 9 inch baking dish or shallow 3-quart baking dish sprinkled with cheese. Should be baked till 20 minutes or until it turns golden brown.