• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 8

Classic Chicken Tetrazzini

  • Recipe Submitted by on

 Ingredients List

  • 8 oz. dried linguine, broken in half
  • 4 TBS unsalted butter, divided
  • 20 oz. fresh mushrooms, sliced
  • 1 1/2 cups red bell pepper, small diced
  • 1 small sweet onion, diced
  • 1/4 cup all purpose flour
  • 2 1/2 cups low sodium, fat free chicken broth
  • 1 1/2 cups 2% milk
  • 1/2 cup dry sherry (or additional chicken broth)
  • 4 cups cooked shredded chicken, turkey, or ham
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. dried parsley
  • kosher salt and black pepper, to taste
  • 10 oz. frozen peas
  • 1 cup panko bread crumbs, mixed with 2 TBS grated Parmesan cheese and 1 TBS olive oil


Preheat oven to 350 degrees. Spray a 9" x 13" glass casserole dish with cooking spray. Set aside.
Break the pasta in half to shorten the strands. Cook pasta according to package directions, but undercook by 2 minutes. Drain and rinse (to keep from sticking). Add the pasta to the casserole dish.
In large skillet, melt 1 TBS butter. Add in onion, red bell pepper and mushrooms. Cook on med-high for 5 - 6 minutes or until vegetables begin to get tender. Add the veggies to the casserole dish. Add in the frozen peas. Stir.
In same skillet you cooked the veggies in, melt remaining butter. Whisk in the flour and cook for 1 minute. Whisk in the broth, milk, and sherry (if using). Lower the heat. Add in the chicken, Parmesan, and parsley. Cook until thickened and bubbly. Season with salt and pepper. Pour onto pasta/veggie mix and stir to combine. Cover casserole loosely with aluminum foil and bake for 20 minutes. Remove foil, top with bread crumb mixture and bake another 10 minutes. If desired, brown the crumb mixture under the broiler for a few minutes right before casserole is done. Remove from oven and allow to sit for 5 minutes before serving.

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