Chicken Tetrazzini
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
Everyday Food, April 2007
1092 Ratings
- 5 star values: 135
- 4 star values: 207
- 3 star values: 438
- 2 star values: 248
- 1 star values: 64
Anonymous
Rating: 3.0 stars
Although I've yet to make it, it does sound bland. I will definitely add garlic, use marsala for the wine (enough to add great depth) and do a bread crumb, parsley, and parm topping. Maybe some thyme.
Anonymous
Rating: Unrated
Tetrazzini is generally very bland. As is, this recipe was no different; flavor is lacking. Tried again and here's what I did to amp up the flavor: Sauté the mushrooms in olive oil, butter and white wine. Also while sautéing, add ~4 minced cloves of garlic to the mushrooms, and several sprigs of thyme. Season well with salt & pepper. For topping, use a mixture of Parm & Italian bread crumbs. We like to put some sriracha on top of each serving to give it a kick!
Anonymous
Rating: Unrated
What is the calorie content
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Anonymous
Rating: Unrated
Giada's recipe blows this one out of the water!
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
Joshuafitthebattle, instead of mushrooms you can pour some asparragus or green beans, or chick peas, or zuchini, or eggplant, even corn...
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Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
I use rotel and velveeta cheese in place of parmesean.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
I lost my man Paul to Chicken Tetrazzini!
Anonymous
Rating: Unrated
Amazing recipe - has become my husband's all time favourite and most requested!
Anonymous
Rating: Unrated
Amazing! Everyone loved it!
Anonymous
Rating: Unrated
Amazing! Everyone loved it!
Anonymous
Rating: Unrated
Amazing! Everyone loved it!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
Great Recipe. My Family loves this dish!!! Left out the peas and added broc, and green beans. Delicious...
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
just use more chicken stock....
Anonymous
Rating: Unrated
just use more chicken stock....
Anonymous
Rating: Unrated
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.)
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
It turned out fabulous! I used chicken breast cutlets rather than a rotisserie chicken and it was great. My husband BEYOND raved about it!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
This dish was deliciously wonderful! Followed the recipe exactly. This one is a keeper!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
I too was wondering what to do after it was frozen. Thanks for posting the additional TO FREEZE info, Alison!
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
I also used some poached chicken breasts and reduced the amount of parm cheese. This was very good!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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?
Anonymous
Rating: Unrated
Sounds yummy but would love to know the nutritional info. As a diabetic that's critical for me.