Chicken Tetrazzini with Olives and Mushrooms

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 30 mins


8ounces spaghetti
butter or margarine
3tablespoons flour
2cups chicken broth
half-n-half, or whole milk
1tablespoon chopped parsley
1teaspoon salt
1teaspoon rosemary
3cups cooked chicken, chopped
sliced olives, drained
sliced mushroom, drained*
grated parmesan


Cook spaghetti. Set aside.

In dutch oven melt margarine. Stir in flour.  Add chicken broth, rosemary, thyme, stirring constantly until sauce is thickened. Remove from heat.  Stir in half-n-half, parsley, salt, nutmeg and dash pepper. Toss chicken, olives, mushrooms and cooked spaghetti into sauce. Turn mixture into greased, large casserole dish or 13/x9 baking pan.  Sprinkle with parmesan. 

Bake 30 mins. at 350.

*1 cup fresh, sliced mushrooms may be used. Quickly saute' before adding to mixture. 

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