Chicken Tetrazzini

Farm.Fares's picture

Nov. 18, 2011


Water 1 Quart
Salt 2 Teaspoon
Stewing chicken 5 Pound , cut into pieces
Chicken broth 1 3/4 Cup (28 tbs)
Canned sliced mushrooms 4 Ounce (1 can)
Flour 2 Tablespoon
Garlic salt 1/2 Teaspoon
Pepper 1/8 Teaspoon
Cream 1/2 Cup (8 tbs)
Cheddar cheese 1 Cup (16 tbs) , grated
Cooked rice 4 Cup (64 tbs)
Parsley 1 Tablespoon , chopped
Bacon strip 4 , cooked and crumbled
Cracker crumbs 1/4 Cup (4 tbs)
Poultry seasoning 1/4 Teaspoon



1. Preheat the oven to 450°


2. In a large saucepan, tip in the chicken, water and salt and simmer covered for 3 to 4 hours or until the thigh meat is tender.

3. Shred the chicken meat and cut into chunks.

4. Heat the broth along with the juice from the mushrooms. Blend in the flour, garlic salt, pepper and cream and mix well. Cook this on gentle heat till thickened.

5. Remove this from heat and add the cheese.

6. Mix the rice, chicken, mushrooms and chopped parsley in another container.

7. Arrange the layers such that chicken and rice layers alternate along with sauce in a buttered 3 qt casserole. Cover with bacon, crumbs and seasoning. Bake for 30 minutes


8. Serve hot with a fresh salad

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 652Calories from Fat 287

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 900 mg37.5%

Total Carbohydrates 34 g11.3%

Dietary Fiber %

Sugars 4 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet