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Nutrition Facts
Serving Size 1 (329g) Recipe makes 8 servings
Calories 629
Calories from Fat 270		(42%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 16.6g	83%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 821mg		34%
Potassium 551mg		15%
Total Carbohydrate 49.4g		16%
	Dietary Fiber 2.1g	8%
	Sugars 2.3g
Protein 36.7g		73%
detailed view... how is this calculated?

Chicken Tetrazzini

Recipe #51742 | 1¼ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bev
Jan 17, 2003

Delicious way to use up some of that leftover chicken (or turkey)!

SERVES 8 (change servings and units)

Ingredients

1/2 cup butter or margarine
1/2 medium sweet onion, diced
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
1 1/2 cups parmesan cheese, divided (freshly grated)
4 cups cooked chicken, diced (or turkey)
12 ounces vermicelli, cooked
1 (6 ounce) jar sliced mushrooms, drained
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted

Directions

1
Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
2
Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
3
Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.
4
Add bouillon granules, seasoned pepper, and 1 cup cheese.
5
Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts.
6
Remove from heat.
7
Stir in chicken, pasta, and mushrooms.
8
Spoon into a lightly greased 13- x 9-inch baking dish.
9
Bake chicken mixture, covered, at 350° for 20 minutes.
10
Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
11
Bake casserole 10 to 15 more minutes.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Everyday

Featured Reviews for This Recipe

From: currybunny

On May 9, 2006

This was great winter comfort food! I'm not normally a fan of 'white sauce' pasta dishes as I find them comparatively bland, but this was yummy! I figured it must be a 5 star dish as I couldn't stop going back for just a little bit more, just a little bit more... Next time I would add some garlic in with the onions, but that's about it. I didn't have seasoned pepper so used Italian seasoning plus a good grind of fresh black pepper; I also added some tasty cheese to the top layer, which made it extra yummy. I used wide egg noodles as they're DH's favourite. Thank you for a really good recipe Bev, we are looking forward to the leftovers later in the week!

0 people found this review helpful

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From: RecipeNut

On Jan 11, 2004

My whole family enjoyed this one! I used turkey instead of chicken and it was wonderful! Definitely a keeper here. Thanks Bev ; )

1 person found this review helpful

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From: SuzieQue

On Jan 26, 2003

Oh so good on a cold winter night! The whole family enjoyed this - from grandkids up to adults. Creamy, mild but tasty. I used half white wine and half sherry. Thanks Bev for an easy, delicious recipe!

2 people found this review helpful

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From: Andrea in NH

On Oct 1, 2005

Nice and creamy comfort food. I halfed the recipe and added 1 T. poultry seasoning. I didn't have that much parmesan cheese so I added some mixed cheeses, shredded with the parmesan cheese.

1 person found this review helpful

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Read all 4 reviews