Chicken Tetrazzini with Olives and Mushrooms

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


8 ounces spaghetti
butter or margarine
3 tablespoons flour
2 cups chicken broth
half-n-half, or whole milk
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon rosemary
3 cups 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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