chicken tetrazini


8 oz. spaghetti
3 tbsp. butter
3 tbsp. flour
1/4 tsp. pepper
1 tsp. salt
2 c. chicken broth
3/4 c. half & half
2 c. cooked chicken
3/4 c. Parmesan cheese
1 tbsp. butter
1 tbsp. lemon juice
1/2 lb. mushrooms
1/4 c. Parmesan cheese

Cook spaghetti as directed. Combine butter and flour. Add salt, pepper, broth and half and half, then add chicken and Parmesan cheese. Mix with pasta and pour into casserole dish. Saute mushrooms with butter and lemon juice. Pour on top of pasta mixture. Top with remaining cheese. Bake at 375 degrees for 20 minutes.


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I love this recipe! Have made the Fannie Farmer recipe for a kagillion years and the only difference is the mushrooms are added in with the pasta mixture. A great way to use up the last of the bird. Real food, not jars and soup cans.