Skip to main content New<> this month
Get the Allrecipes magazine
Chicken Tetrazzini
January 16, 2008

This is a good recipe, but after making it a few times I have found a few tricks to make it better. Drain the pimientos over the mushrooms in the same colander. Instead of using canned chicken broth, stir 3 tsp. chicken boullion granules into 2 C. boiling water. Cook the Roux for 2 - 3 minutes before stirring in the liquids. Add the parmesan with the liquids. (reserve some to top with if desired) A few miscellaneous things that work to add flavor (sometimes together, sometimes separate): add 1 tsp. minced garlic or 1/2 tsp. garlic powder; add splash of white wine; add either more white pepper or a pinch or two of coarsly ground black pepper; and use freshly grated romano to sprinkle on top. I've also used tuna instead of chicken with great success. Use 3-4 cans of tuna in water.

  1. 20 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars