Chicken Tetrazzini

Pureéing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs and cheese. Then pop the dish into the oven long enough to brown the top.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 18%
  • Fat: 7.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 30.8g
  • Carbohydrate: 43.9g
  • Fiber: 2g
  • Cholesterol: 54mg
  • Iron: 3.3mg
  • Sodium: 477mg
  • Calcium: 161mg


  • Sauce:
  • 2 tablespoons olive oil
  • 3/4 cup diced carrot
  • 1/3 cup diced onion
  • 2 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 cups sliced mushrooms
  • 1/4 cup dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Remaining ingredients:
  • Cooking spray
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 6 cups hot cooked spaghetti (about 12 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dry breadcrumbs
  • 1/3 cup grated Parmesan cheese


  1. To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.
  2. Preheat oven to 350°.
  3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices; keep warm.
  4. Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake at 350° for 15 minutes or until top is lightly browned.
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