Classic Chicken Tetrazzini

Tetrazzini in a baking dish with a serving spoon.

4 from 1 vote

Classic Chicken Tetrazzini is outrageously creamy and topped with lots of cheese and sliced almonds. There is so much flavor in this tetrazzini. It is pure old-fashioned comfort food. Mushrooms, bell pepper, onion, and diced pimentos add flavor and a little color.

Prep Time1 20

Cook Time30

Total Time1 50

Course: Dinner, Main Dish

Cuisine: American

Keyword: Casserole

Servings:

Equipment

Ingredients

3 to 4 pound chicken
1 teaspoon salt and 1 teaspoon pepper
8 ounces uncooked spaghetti
4 tablespoons butter
1 (8-ounce) package mushrooms sliced
1/2 green bell pepper diced
1/2 medium yellow or sweet onion diced
1/4 cup all-purpose flour
1/2 teaspoon salt and 1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1 cup half-and-half
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/4 cup dry sherry
1 (4-ounce) jar diced pimentos drained
2 cups shredded sharp cheddar cheese divided
3/4 cup grated Parmesan cheese divided
1/2 teaspoon paprika
3/4 cup sliced almonds

Instructions

Place chicken in a large pot. Add water to cover and 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
Remove chicken and reserve broth. Let chicken cool and then remove it from the bone and chop into bite-sized pieces.
Set aside 1/2 cup of the broth for the sauce and bring the rest of the broth in the pot to a boil. Add spaghetti and cook according to package directions. Drain.
Preheat oven to 350 degrees.
In a Dutch oven, melt the butter. Add mushrooms, green pepper, and onion and cook until the mushrooms are browned.
Add the flour, salt, pepper, garlic powder, and poultry seasoning. Cook and stir for 1 minute.
Gradually whisk in the half-and-half and the 1/2 cup of reserved broth.
Stir in the condensed mushroom soup, sherry, and pimentos.
Add 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese. Stir until melted.
Stir in the chicken and spaghetti. Transfer to a greased 9x13-inch baking dish.
Bake for 25 minutes.
In a small bowl, combine the remaining Parmesan cheese, paprika, and almonds.
Once casserole has baked for 25 minutes, remove it from the oven. Arrange the remaining cheddar cheese and the Parmesan cheese/almond mixture in diagonal rows on top. Return to oven for 5 to 8 minutes.
Serve.

Notes

The dry sherry adds additional flavor but it can be left out without sacrificing too much flavor if you don't have a bottle. Be sure to use dry sherry, not regular sherry which has a sweet flavor. A bottle from the liquor store doesn't cost much and will keep a good long while in your refrigerator once opened.

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