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Chicken Tetrazzini

  Spaghetti 8 Ounce (Uncooked)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Heavy cream/Whipping cream 1 Cup (16 tbs)
  Shredded gruyere cheese/Shredded swiss cheese 1⁄3 Cup (5.33 tbs)
  Sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Canned sliced mushrooms 8 Ounce, drained (1 1/2 Cups)
  Diced cooked chicken 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

Cook spaghetti according to package directions; drain.
Meanwhile, saute onion in butter or margarine until tender, but not brown; blend in flour.
Gradually add chicken broth and cream.
Cook, stirring constantly, over low heat until sauce thickens.
Mix in Gruyere or Swiss cheese, sherry (if desired) salt and pepper; heat and stir until cheese melts.
Add mushrooms.
Remove from heat and stir in chicken.
Add spaghetti to the sauce; toss mixture until well coated.
Turn into buttered 2-quart casserole.
Sprinkle Parmesan cheese on top.
Broil 3 to 4 inches from source of heat 5 to 7 minutes, or until lightly brown.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 853 Calories from Fat 404

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 26.1 g130.6%

Trans Fat 0 g

Cholesterol 257.5 mg85.8%

Sodium 799 mg33.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 0.4 g1.6%

Sugars 0.9 g

Protein 56 g112%

Vitamin A 29.2% Vitamin C 8.8%

Calcium 29.7% Iron 23.3%

*Based on a 2000 Calorie diet

Chicken Tetrazzini Recipe