Chicken Tetrazzini

Chicken Tetrazzini

I received this recipe from a dear friend and it is delicious. The bought rotisserie chicken could easily be used in this also. It makes a large container for a big family, a potluck, or to put into 2 containers and freeze one for later. It is really good with a salad and Texas Toast or French Bread.


  • 4 c

    cooked chicken breast, shredded or in small chunks (you can boil, marinate in Italian dressing or roasted)

  • 1/2 – 1

    cup chicken broth

  • 16 oz

    fettuccine, angel hair, or linguine pasta, cooked and drained

  • 1 can(s)

    EACH of cream of mushroom soup, cream of chicken soup, and cream of celery soup (I use the heart healthy, lower sodium variety)

  • 8 oz

    sour cream, lite

  • 6 oz


  • 1/2 cup

    parmesan cheese

  • ·

    salt and pepper

  • 2 c

    cheddar cheese (save some for topping)

  • 1/2 c

    EACH of celery and onion

  • ·

    garlic to taste

  • ·

    black olives, optional

  • ·

    bell pepper, optional

  • ·

    Accent seasoning


  1. Cook chicken as desired. Shred or cut into small chunks. Cook pasta according to package directions, drain. Saute onions, celery, mushrooms and garlic in extra virgin olive oil (also bell pepper if you are using it – I even saute canned mushrooms). Spray large baking dish with cooking spray. Mix chicken, pasta, soups, broth, sour cream and sauted veggies. Mix well. At this point you can add 1/2 of the cheeses and mix well. Pour into baking dish. Top with remaining cheese. Bake in preheated 350 oven degree until bubbly, about 30-45 minutes. NOTE: If you feel you need more chicken broth, add before you top with the cheese. If you feel you need to decrease cheese for health sake that’s fine. I also use whole wheat pasta.

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