Chicken Tetrazzini

DO NOT put 6 cloves of garlic in this dish. I put 3 and it was too much. The casserole was great although it took a while to pull it all together. Just cut back the garlic!!!

I thought it was delicious, and I'll make it again, but like other reviewers have said it was A LOT OF WORK and a lot of pots & pans to clean.  But if you plan ahead of time to spend a few hours in the kitchen, it is well worth it!  My husband loved it!

I must defend this recipe, yes it does take some time and a few pans to make, but the effort is worth it. Taking a note from some other reviews, I used a rotisserie chicken and reduced the broth to 2 cups. I also used baby bella mushrooms, and add some slivered almonds. And double the salt, even by doing that my fiance still added more salt to his own serving. I also cooked it in a 3.5 quart Les Creuset, which worked really well even if the layers were stacked high. Lots of leftovers and it's really delicious. Oh, don't worry about the sauce being watery--I did add some cornstarch but it soaks up when you cook!

Labor-wise, this is like making a lasagna. Plan to make it on the weekend and have leftovers. That said, the flavors were a little bland. I used my own cooked chicken breasts for shredding that had onion and garlic powder and some herbs on them. I had to thicken the sauce slightly with cornstarch and it was still a bit thin. I'm sure the leftovers will be better for soaking up the sauce. I even used some rondele cheese in place of the cream cheese, but it still seems lacking in flavor. If I make this again, I may add something more to jazz up the sauce a bit.

Made this for a small dinner party. Everyone loved it. Our guests had never had Tetrazzini. Made it that afternoon and baked it later that night. I added more cheese, more salt, more pepper. and less peas. I added bacon on top. I used whole wheat spaghetti, two cans of chicken breast and whole wheat french bread. I also added a little garlic salt to the bread crumbs.With a side salad this was a hit! I will make this again.

Yum. Yum. Yum. This is a delicious week night dinner for the family.

This is a good, solid recipe but, as others have noted, quite time intensive. Following suggestions here, I used one Dutch oven for pasta, veggies and sauce. Flavor was a bit bland, as well. Overall, the hubby and I found this dish is good but not great.

I didn't like this at all. I was looking forward to a tasty, healthy alternative to the traditional tetrazzini that we love, and I was so disappointed. My husband was more ok with it than me, but he'll eat just about anything I cook. It was definitely too labor intensive, even though I used some of the shortcuts that others have mentioned. I didn't sub any ingredients except panko instead of the baguette crumbs. The dish was bland and uninteresting... definitely needs more seasoning. The good news is that it made so much that with the leftovers I was able to get 5 lunch portions to freeze for my husband to take to work, so all my effort wasn't completely for naught. I won't be making this again. I'll stick with my traditional tetrazzini, and sub some lighter ingredients.

My first foray into preparing a recipe from Cooking Light. As other reviewers have mentioned, it's more work than I anticipated. I made it exactly as the recipe specified, however, I used the entire 16 oz package of linguine instead of just 10 oz and being stuck with the remainder. To save on cookware usage/cleanup, I prepared the linguine in a stock pot and then cooked the mushrooms/onion/garlic in it and eventually combined everything in it before placing in the baking dish. A very good dish, however, a little bland. Ended up adding salt and pepper to it. The trade-off in calories, however, is worth it. Next time I make it, I think I will use cooking Sherry instead of the white wine. I think that may kick up the flavor factor a little more.

I've made this 3 times now, twice with homemade whole wheat noodles. Its delicious and one of the best Cooking Light recipes I've had. Rich and creamy and doesn't taste "light" at all. It is a bit labor intensive, but this one is worth the effort. I use rotisserie chicken which gives it added flavor. This recipe has become a family favorite.

Made this last night and it was good recipe to put in the weeknight rotation, especially if I have mushrooms that I'm trying to use up. I usually make evaporated milk from dry milk but didn't have any on hand, so I just used 1 cup of skim and it was just fine. As other people have said, it approaches America's Test Kitchen level in the number of pans you'll get dirty, but if you're like me and bliaghati and clean as you cook, it's not too bad. Agree with the comments that it needs more salt and a little less garlic.

First, my husband and I thought it was delicious. That said, it is a bit labor-intensive and seemed to take a long time to prepare. Considering it is really good and we will get several meals out of it, I do think it is worth it, and It should go faster next time. I followed Namaste's advice and cooked the vegetables, then used the same pan to make the sauce. I, personally, would not make the dish without the wine; having tasted the sauce before and after adding the mushroom/wine mixture. It made a huge difference to the flavor. Now, I did experience some alarm as I cooked the mushrooms and wine; there was a lot of liquid which I feared would make the sauce watery. It emulsified well when I mixed everything together, though. When I served it, it looked like the sauce had broken just a bit, but it wasn't too watery and the flavor was still delicious. The recipe does need more salt; I added a scant teaspoon while mixing it all together. FYI, substituted Romano and Panko.

The whole family enjoyed it although my husband found it a bit heavy on the garlic.

Pretty good- a bit bland for my tastes, it was better the second day. I am not one to salt at the table and this dish required something a bit more for me. I used turkey (what I had on hand) and decided to freeze 1/2 the recipe. It is a good "start" but I'll have to play with it to get it more towards my tastes.

Absolutely delicious. I made it for my brother and his family and it was so good, my brother had 3 servings. Said it was even better the next day! He asked for the recipe and said that he'd omit the peas and add bacon instead. I left out the wine as children were also eating this (though I'm sure wine wouldn't make a difference, I didn't have any anyway). Not a lot of washing up as some people have suggested. I made the sauce in the pasta pot and sautéed the veg in a fry pan. I also left the baguette chunky instead of fine, to add more texture and crunch. I will definitely be making this for my family, just maybe omit the chicken as my mother doesn't eat chicken. Don't know what I'd put in its place...any suggestions?

I had leftover turkey and substituted that instead of the cooked chicken. Also, instead of spending time on creating bread crumbs I just sprinkled the top with a bit more grated parm, otherwise kept the recipe as-is. Excellent recipe and a keeper but I agree with the previous reviewer - do it on a night you are OK with a few extra pans in the sink! Next time I will cook the pasta first and then reuse that pan for the sauce.

This turned out really well. I made it as written and both my husband and I really enjoyed. I have one comment though - I am an experienced family cook, I am used to cleaning as I cook, and ending with a fairly clean kitchen. This recipe should carry a pan warning - you will use lots of pans that will stack in the sink until you get it in the oven. Even with that in mind, I look forward to making it again. It is worthy of company.

I make a lot of cooking light recipes and this is definitely one of my favorites! I omitted the mushrooms because my fiance doesn't like them and used crushed ritz (trader joes) crackers for the topping. It was so yummy! This would be great for company since its a one dish meal. Just make sure you have a sous-chef to help you wash all the pans!

This is a very versatile recipe. I was making a whatever-is-in-the-pantry tetrazzini and turned to this one to get the sauce right and it turned out to be fabulous, and I've tried several from cookinglight before. This one is definitely the best. I made lots of subs because, as I said, I did not begin with this recipe in mind: instead of 2.5 c of chicken broth, I used 1 c + 1.5 c of pasta water; instead of peas, I used sauteed green peppers; instead of white wine, I used sherry; instead of linguine, I used whole wheat egg noodles; instead of cream cheese, I used sour cream left over from holiday cooking; and I had only 1 oz of parm. cheese, so I supplemented with 1 oz. cubed white cheddar. But the ratio of broth to cheese to garlic to herbs was just right and the creaminess felt full-fat -- it was a big hit with my family. To save dirtying one of the many dishes this uses, saute the vegetables first, remove & then lower the heat & make the roux in the pot you use to cook the veggies.