Chicken Tetrazzini

Deli rotisserie chicken accelerates preparation of a classic casserole full of fabulous flavor.

Chicken Tetrazzini

Photo by Barbara H.

  • Prep Time


  • Total Time


  • Servings



  • 3.5 oz uncooked spaghetti, broken into thirds

  • 1 cup Green Giant® frozen sweet peas (from 1-lb bag)

  • 2 tablespoons butter or margarine

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon salt

  • ⅛ teaspoon pepper

  • ½ cup Progresso® chicken broth (from 32-oz carton)

  • ½ cup whipping cream

  • 1 tablespoon dry sherry or water

  • 1 cup cubed deli rotisserie chicken (from 2- to 2½-lb chicken)

  • ⅓ cup drained Green Giant® sliced mushrooms (from a 4.5 oz jar)

  • ¼ cup grated Parmesan cheese


* 1 Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking. * 2 Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. * 3 Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti and peas, chicken and mushrooms. #4 Into ungreased 8-inch square baking dish, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center. Serve this one-dish meal with a crisp green salad. Make this casserole the night before; cover and refrigerate until you're ready to bake. It may need to bake an additional 10 minutes to become bubbly in the center.


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