Chicken Tetrazzini

1092 Ratings
  • 5 135
  • 4 207
  • 3 438
  • 2 248
  • 1 64

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

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (48)

1092 Ratings
  • 5 135
  • 4 207
  • 3 438
  • 2 248
  • 1 64
Martha Stewart Member
04/23/2020
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.
Martha Stewart Member
11/14/2014
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!
Martha Stewart Member
01/12/2014
What is the calorie content
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Martha Stewart Member
12/07/2010
Giada's recipe blows this one out of the water!
Martha Stewart Member
12/03/2010
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
Martha Stewart Member
02/20/2010
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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Martha Stewart Member
02/20/2010
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.
Martha Stewart Member
11/15/2009
I use rotel and velveeta cheese in place of parmesean.
Martha Stewart Member
11/15/2009
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.
Martha Stewart Member
09/29/2009
I lost my man Paul to Chicken Tetrazzini!
Martha Stewart Member
06/05/2009
Amazing recipe - has become my husband's all time favourite and most requested!
Martha Stewart Member
03/09/2009
Amazing! Everyone loved it!
Martha Stewart Member
03/09/2009
Amazing! Everyone loved it!
Martha Stewart Member
03/09/2009
Amazing! Everyone loved it!
Martha Stewart Member
11/25/2008
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.
Martha Stewart Member
11/12/2008
Great Recipe. My Family loves this dish!!! Left out the peas and added broc, and green beans. Delicious...
Martha Stewart Member
10/31/2008
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.
Martha Stewart Member
10/29/2008
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.
Martha Stewart Member
10/29/2008
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.
Martha Stewart Member
10/29/2008
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
Martha Stewart Member
10/29/2008
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
Martha Stewart Member
10/27/2008
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.
Martha Stewart Member
10/25/2008
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.
Martha Stewart Member
10/23/2008
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
Martha Stewart Member
10/22/2008
just use more chicken stock....
Martha Stewart Member
10/22/2008
just use more chicken stock....
Martha Stewart Member
10/21/2008
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.)
Martha Stewart Member
10/12/2008
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!
Martha Stewart Member
09/27/2008
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!
Martha Stewart Member
09/27/2008
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!
Martha Stewart Member
09/03/2008
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
Martha Stewart Member
06/25/2008
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.
Martha Stewart Member
05/07/2008
It turned out fabulous! I used chicken breast cutlets rather than a rotisserie chicken and it was great. My husband BEYOND raved about it!
Martha Stewart Member
04/01/2008
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.
Martha Stewart Member
03/29/2008
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.
Martha Stewart Member
03/29/2008
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.
Martha Stewart Member
03/19/2008
This dish was deliciously wonderful! Followed the recipe exactly. This one is a keeper!
Martha Stewart Member
03/19/2008
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.
Martha Stewart Member
03/19/2008
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!
Martha Stewart Member
03/11/2008
I too was wondering what to do after it was frozen. Thanks for posting the additional TO FREEZE info, Alison!
Martha Stewart Member
03/10/2008
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!
Martha Stewart Member
03/02/2008
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.
Martha Stewart Member
02/25/2008
I also used some poached chicken breasts and reduced the amount of parm cheese. This was very good!
Martha Stewart Member
02/16/2008
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.
Martha Stewart Member
02/08/2008
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.
Martha Stewart Member
02/04/2008
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!
Martha Stewart Member
01/31/2008
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.
Martha Stewart Member
01/29/2008
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?
Martha Stewart Member
01/22/2008
Sounds yummy but would love to know the nutritional info. As a diabetic that's critical for me.
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