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Chicken Tetrazzini


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Chicken Tetrazzini 0 Picture


  • 8 ozs (2 cups) tri-color rotini, uncooked
  • 1/4 c. butter or margarine
  • 1/4 c. flour
  • 1 c. chicken broth
  • 1 c. heavy cream (or 3/4 c. milk and 1/3 c. butter)
  • 1/3 c. shredded Gruyere (or may substitute Swiss cheese)
  • Dash of white pepper(for visual appeal)
  • 2/3 c. (4 oz can) sliced mushrooms, drained
  • 2 1/2-3 c. diced cooked chicken
  • 1/3 c. grated parmesan cheese


Servings 4


Step 1

Cook rotini according to pkg directions; drain well. Melt butter or margarine in large saucepan; blend in flour. Gradually stir in broth and cream. Cook over low heat, stirring constantly, until sauce thickens. Mix in cheese and pepper; heat and stir until cheese melts. Remove from heat; stir in mushrooms and chicken. Add cooked rotini to the sauce; toss lightly. Turn into a greased 2-qt shallow casserole. Sprinkle Parmesan cheese on top. Broil 5-7 min. or until lightly browned. (may be baked briefly to assure it is heated through)


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