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Chicken Tetrazzini

Our freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch.

  • prep: 30 mins
    total time: 1 hour 10 mins
  • servings: 8

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Ingredients

  • Coarse salt and ground pepper
  • 6 tablespoons butter
  • 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3/4 cup dry white wine
  • 3 cups grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen peas, thawed and drained

Cook's Note

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Directions

  1. Step 1

    Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

      In this step:

  2. Step 2

    Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

      In this step:

  3. Step 3

    Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

      In this step:

Source
Everyday Food, April 2007

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Reviews (47)

  • 12 Jan, 2014

    What is the calorie content

  • 7 Dec, 2010

    Giada's recipe blows this one out of the water!

  • 3 Dec, 2010

    I hate to say this because Martha is usually spot on, but this recipe is a total DUD. This tetrazzini tasted like it was made for someone on a hospitalized mandated bland diet. Suck it up and add a large can of cream of chicken soup - it helps a lot. By the time I was done doctoring it, it was no longer Martha's dish. Add saut?ɬ

  • 20 Feb, 2010

    Joshuafitthebattle, instead of mushrooms you can pour some asparragus or green beans, or chick peas, or zuchini, or eggplant, even corn...

  • 20 Feb, 2010

    hmccarthy, try using rotisserie chicken instead, and sub fresh celery for the peas. you may also pour some curry powder, or chili powder, and garlic powder. You may also add 1/2 parmesan and 1/2 other cheease that your family likes best or a more flavoful one.

  • 15 Nov, 2009

    I use rotel and velveeta cheese in place of parmesean.

  • 15 Nov, 2009

    I have made it twice and it's too bland for us. :( We usually put tabasco on it before we eat. Does anyone know of a way to add another dimension of flavor to this? Possibly something sweet and more complex.

  • 29 Sep, 2009

    I lost my man Paul to Chicken Tetrazzini!

  • 5 Jun, 2009

    Amazing recipe - has become my husband's all time favourite and most requested!

  • 9 Mar, 2009

    Amazing! Everyone loved it!

  • 9 Mar, 2009

    Amazing! Everyone loved it!

  • 9 Mar, 2009

    Amazing! Everyone loved it!

  • 25 Nov, 2008

    Great make ahead recipe. I made two, one to freeze. The family actually liked the frozen and baked later one better. We prefer less peas, more mushrooms, and more flavorful cheese, we added an aged sharp cheddar to the parmesan. Easily customizable.

  • 12 Nov, 2008

    Great Recipe. My Family loves this dish!!! Left out the peas and added broc, and green beans. Delicious...

  • 31 Oct, 2008

    Great recipe. My family loves mushrooms so much that I have to add 4#'s of mushrooms. I also add a few sprinkles of red pepper flakes to the butter to give the sauce a little kick. We also add gorgonzola cheese on top but very little as it can be very powerful. My friends can't get enough of this recipe.

  • 29 Oct, 2008

    An excellent recipe. I do not like mushrooms myself. My family loves french style green beans, or we will chop up in small chunks some zucchini and add some peppers as well.

  • 29 Oct, 2008

    An excellent recipe. I do not like mushrooms myself. My family loves french style green beans, or we will chop up in small chunks some zucchini and add some peppers as well.

  • 29 Oct, 2008

    I cook from scrach a lot,I follow recsipes O K but a lot of time I don`t understand what to SUB. for such as in the Chicken Tetrazzini . What can I use in place of Mushrooms my husband can not stand them

  • 29 Oct, 2008

    I cook from scrach a lot,I follow recsipes O K but a lot of time I don`t understand what to SUB. for such as in the Chicken Tetrazzini . What can I use in place of Mushrooms my husband can not stand them

  • 27 Oct, 2008

    An excellent recipe. I doubled it to serve 16. Froze it for 3 weeks. Thawed in fridge and baked on day of party. Sauce consistency was perfect, as if I had made the casserole just before baking. Since this was a thanksgiving party, I used cooked turkey instead of chicken. Very successful.

  • 25 Oct, 2008

    This recipe makes ALOT of food. I made 3- 8x8 aluminum pans of it. We ate one and had enough for leftovers and we are freezing two more pans. I added caramelized onions and garlic like the previous comment suggested and it came out very good. I think next time I may go for a spinach pasta mostly for color.

  • 23 Oct, 2008

    I made this recipe last night and my husband hated it. There is not a lot of flavor and it is very rich with all of the cheese and butter. My hubby said it smelled like stinky feet. It needs more of something - anything. Diced peppers, onions and garlic maybe. He asked me not to make it again, unfortunately there is a ton left! It was also very dish intensive with all of the pots, casserol dishes and measuring devices. Not a winner

  • 22 Oct, 2008

    just use more chicken stock....

  • 22 Oct, 2008

    just use more chicken stock....

  • 21 Oct, 2008

    I've come across this recipe a couple of times and I'd love to try it.
    Is there a substitute for the wine, that won't compromise the flavor?
    I live in a city (and state) where they don't yet sell alcohol, other than low-alcohol beer. (Hard to believe, but very true.)

  • 12 Oct, 2008

    My husband LOVES this meal! We added caramelized onions, roasted garlic, and carrots! We also used a garlic-parsley/spinach noodle mix. 1% milk works great! That way you don't have to feel like this meal is heavy...

    I love everyday food recipes!

  • 27 Sep, 2008

    This was very good and the kids loved it. I added caramelized onions, then the mushrooms and then minced garlic. It does make a lot so without meaning to, I have a batch frozen for next week. One tip: don't cook the noodles until you are ready to assemble so they do not wait and get soggy like mine did. I also used whole wheat noodles, whole wheat flour and non fat milk and it was delicious. Thanks!

  • 27 Sep, 2008

    This was very good and the kids loved it. I added caramelized onions, then the mushrooms and then minced garlic. It does make a lot so without meaning to, I have a batch frozen for next week. One tip: don't cook the noodles until you are ready to assemble so they do not wait and get soggy like mine did. I also used whole wheat noodles, whole wheat flour and non fat milk and it was delicious. Thanks!

  • 3 Sep, 2008

    I wish the picture looked more inviting. but I read the comments and sounds like most folks like it, so will give it a try. Hope it is half as good as Martha's Mac and cheese. thanks

  • 25 Jun, 2008

    This recipe is a yum-a-licious casserole. I make this when I have leftover turkey, and I use egg noodles instead of the linguine. This is def a "day after the holiday" tradition at our house.

  • 7 May, 2008

    It turned out fabulous! I used chicken breast cutlets rather than a rotisserie chicken and it was great. My husband BEYOND raved about it!

  • 1 Apr, 2008

    This is fantastic. Only 1/2 tsp dried thyme over two 2 qt. casseroles isn't much. I used a mixture of half white wine half maderia. Yum! Also, change the topping to panko crumbs mixed with the parmesean. I love recipes like this that you can "change up" as you like. Next time I'll change to baby belle mushrooms, and leftover turkey.

  • 29 Mar, 2008

    I followed this recipe to a T but it turned out terrible. Way too much thyme!!! 1/2 tsp dried thyme totally overpowered any other flavors in the dish - it might be better with just a tiny pinch of thyme but I'm gun-shy now. I will never make this dish again, everybody in my family hated it.

  • 29 Mar, 2008

    Really really good. Just ate the second one that had been in the freezer for a month. It was even better than the original one! I would definitely make this again. A handy tip for me was to line a baking pan with plastic wrap, fill it and put it in the freezer, then when it is frozen, take it out of the pan and place in a freezer bag. This really saved room in the freezer and freed up a pan.

  • 19 Mar, 2008

    This dish was deliciously wonderful! Followed the recipe exactly. This one is a keeper!

  • 19 Mar, 2008

    Most likely the mistake is in missing the amount of 1/8-1/4.
    I make a version of this recipe using sherry instead of white wine.

  • 19 Mar, 2008

    Is the recipe correct where it says to slice mushrooms an inch thick? Seems like most white mushrooms would just get cut in half. Sounds good, though!

  • 11 Mar, 2008

    I too was wondering what to do after it was frozen. Thanks for posting the additional TO FREEZE info, Alison!

  • 10 Mar, 2008

    I made this over the weekend- and my husband and I loved it! I had noticed past reviewers commenting on it being bland, so I added 1 onion/roughly chopped with the mushrooms in the skillet, and also added 1 T. garlic powder with the thyme. I used a mid-priced Chardonay for the wine in the recipe and the rest with the meal- FABULOUS! We cannot wait to have the frozen one on a busy weeknight. YUM!

  • 2 Mar, 2008

    My husband and I loved it! It was so easy to make, and I got two dinners out of it. A perfect quick meal to make after getting home from work.

  • 25 Feb, 2008

    I also used some poached chicken breasts and reduced the amount of parm cheese. This was very good!

  • 16 Feb, 2008

    Instead of using a rotisserie chicken, I poached fresh chicken breasts cut into 1 1/2 inch strips in chicken broth until the chicken is easy to pull apart. I also added wine to the mushrooms while they were cooking and substituted in broccoli for the peas (we have a picky easter in our house, and the broccoli subs in nicely!). Using fresh grated parmesan really adds to the flavor, and sea salt instead of regular table salt may help kick up the flavor without adding tons more sodium.

  • 8 Feb, 2008

    I agree- pretty out of the oven, plenty to cut in half and freeze. I thought it was a bit bland, great for my 18mo old, but not so much for daddy and I. If I made again I would probably add more seasoning.

  • 4 Feb, 2008

    Excellent dish; cut recipe in half and froze half (w/o the parmesan on top) in a zip-lock bag w/directions written on outside of bag. Very tasty and looked pretty coming out of the oven!

  • 31 Jan, 2008

    To Freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
    To Bake From Frozen: Bake, covered with foil, at 400n n n n , until center is warm, about 2 hours. Uncover, and bake until top is browned, about
    20 minutes more. Serve.

  • 29 Jan, 2008

    It looks like there should be an additional note regarding freezing this dish. Since I've prepared this and thrown it into the freezer, I'm wondering about that note. I'm planning to bake this for dinner later this week. Do I thaw it before baking? Does it go straight from freezer to oven? If yes, will it take a few more minutes?

  • 22 Jan, 2008

    Sounds yummy but would love to know the nutritional info. As a diabetic that's critical for me.