Sunday, January 4, 2009

Chicken Tetrazzini

This is another go-to recipe for leftover chicken that everyone enjoys!

Chicken Tetrazzini - adapted from Taste of Home

1/4 c. butter or margarine
1 can mushroom pieces and stems, drained
1/4 c. flour
2 c. chicken broth/stock
1/4 c. milk
1/4 t. ground nutmeg
1/4 t. pepper
3 T. apple juice (can be omitted if you don't have it)
2-3 c. chopped cooked chicken
8 oz. spaghetti, cooked and drained
1/2 c. parmesan cheese

Briefly saute mushrooms in margarine; stir in flour until blended. Pour in chicken broth and whisk until smooth. Cook, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in milk, seasonings, and apple juice. Fold in the chicken and spaghetti noodles. Pour into a 13 x 9 baking dish and sprinkle with the parmesan cheese.

Bake, uncovered, at 350° for 30 minutes.


  1. If you were going to freeze this would you bake it first, cool and freeze, and then just warm up after it defrosted. Or would you freeze before baking, defrost and then bake? Do you have any other good recipes for freezing? Thanks!

  2. I've never frozen this dish, but when I make other pasta dishes, I make it until the final baking step and that's when I freeze it. I thaw and bake as originally directed. It should work with this one. My favorite recipes to freeze are meatloaf (my recipe is on my Monkeys blog), lasagna, and Beef Mushroom Spaghetti (recipe on this blog).


I LOVE comments....please let me know you were visiting!