Chicken Tetrazzini

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 30 mins


4tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1/3cup all-purpose flour
1 (14-ounce) can low-sodium chicken broth
1 1/3cups half-and-half
3tablespoons dry sherry (optional)
1/2teaspoon kosher salt
1/4teaspoon coarsely ground black pepper
1/8teaspoon grated nutmeg
3cups (1 pound) cooked boneless, skinless chicken, cut into strips
1/2pound spaghetti, broken in half and cooked according to package directions
1/2cup grated Parmesan cheese


  1. Preheat oven to 425F.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
  3. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.


Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 320
  • Fat 14g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 65mg
  • Sodium 250mg
  • Potassium 280mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 1g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%