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My review
Chicken Tetrazzini IV
Mary
"Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry."
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Ingredients
1 h servings 730 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
- Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
- Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts
Per Serving: 730 calories; 42.6 g fat; 52.7 g carbohydrates; 33.1 g protein; 173 mg cholesterol; 919 mg sodium. Full nutrition
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Reviews
Read all reviews 591785 Ratings
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Most helpful positive review
5/23/2007
This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil...
Most helpful critical review
1/17/2011
3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have sugge...
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1/17/2011
3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have sugge...
5/23/2007
This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil...
9/3/2007
This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then made the roux in the same pan to catch all of the yummy drippings. I also added about 4 cloves of min...
8/8/2006
I have made this recipe many times over the years and my family loves it, with a few changes. I prefer to use kluski noodles rather than spaghetti, it really does make a huge difference. I als...
7/26/2006
This was wonderful! I broke the spaghetti in thirds, and as a time saver, used 3 pre-cooked seasoned chicken breasts. I added some more flavor to my recipe: I sauteed 1 cup chopped onion, 1 c...
12/16/2007
This came out really good, but I did modify it a lot. I used fresh sliced mushrooms (instead of canned) and sauteed with olive oil and garlic. I then added the cooked chicken and sauteed a few ...
2/20/2003
thanks to previous reviews, i increased the amount of sauce by half the first time i made it. i think that next time though i am going to double it. the flavor though was EXCELLENT! i added some...
3/19/2006
Very good. I used skim milk to make a lower fat version. Fresh mushrooms are also a nice touch.
9/3/2006
This was really good. Tatsed like alfredo, but with a nice mushroom flavor. I used fresh mushrooms and sauted them beforehand instead of canned mushrooms and it turned out nicely.