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Nutrition Facts
Serving Size 1 (316g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 454
Calories from Fat 200		(44%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 12.4g	61%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 750mg		31%
Potassium 414mg		11%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 29.6g		59%
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Delicious Chicken (Or Turkey!) Tetrazzini

Recipe #279084 | 1 hour | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Noo
Jan 15, 2008

This is so simple, so yummy and a great way of using up leftover chicken or turkey-especially over the holidays. It’s slightly different from most recipes as it uses sour cream and cottage cheese, but it works a treat! A firm favourite in my house-especially with my husband, who is not a pasta fan. A real crowd pleaser!

SERVES 6 (change servings and units)

Ingredients

2 chicken bouillon cubes
2 cups hot water
1/2 lb thin spaghetti
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
cayenne pepper
1 cup milk
1 cup sour cream
1 cup cottage cheese
2 cups diced cooked chicken
1 (4 ounce) jar sliced mushrooms
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese

Directions

1
In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
2
Boil the spaghetti in the bouillon until cooked. Set aside.
3
In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
4
Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
5
Mix thoroughly, and bring to a boil.
6
Add the spaghetti.
7
Pour the mixture into a large baking dish. Top with grated cheese.
8
Bake at 350°F for approx 40 minutes, until top is golden brown.

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Featured Reviews for This Recipe

From: Sam #3

On Nov 3, 2009

I read another reviewer commenting on the blandness and went ahead and added some garlic and parsley. I also used chicken cooked with dill and found the flavour pretty good after that. I used about 1 cup of cheese on top. DD wasn't a big fan of it, and DH didn't like the mushrooms in it, but averaged out I came up with 4 stars.

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From: duonyte

On Nov 3, 2009

This was an ok dish, but not one that was enthusiastically received. I am pretty sure I've never had tetrazzini - I guess it's just a little bland for us. I think it's a decent dish, and I think I'd bring it to a potluck, as many of the folks I know prefer things on the less adventurous side of cooking. I might add some garlic and more fresh herbs, though. I used gemelli rather than spaghetti, and I thought the dish improved after standing overnight and being heated in the microwave. Thanks for posting, at least now I know what this dish is about, and I appreciated that it does not use canned cream soup.

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From: ~Nimz~

On Nov 28, 2008

This was so easy to make. I followed the directions to the T but as Lainey stated, I think next time I will cover it before baking. Mine turned out somewhat dry, even covering it the last 15 minutes of cooking time. I also saute fresh mushrooms in a little butter and added that instead of the canned. I also added extra cheddar cheese to the top. Thanks for sharing.

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From: JenniCat

On Nov 28, 2008

I chose this Tetrazzini over the other ones on Zaar because it was the first one I found that didn't ask for Cream of Mushroom Soup. I dare to say that I liked this dish better than the thanksgiving dinner I had yesterday! This is a wonderful way to use up the left-over turkey. I used fresh mushrooms instead of canned, (I sauteed them in the butter before adding the flour). I also used Whole wheat pasta and added a little bit of bread crumbs on top of the cheese. It was bubbling and piping hot after cooking for 23 mins, so I took it out early. This is a keeper. I'm recommending it to all my friends.

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