Chicken Tetrazzini is so mouthwatering, so delectable, so scrumptious, so absolutely heavenly. This casserole is rich, creamy, and loaded with two different kinds of cheese. It’s one of those comfort food meals that will have you salivating from the first bite. While I used strictly chicken broth in the sauce, the original recipe calls for a half cup of sherry. If you prefer, you can substitute that amount of sherry for chicken broth in the recipe. Either way is delicious.
Back in August, a neighbor down the street took in a foster infant. Our church organized meals for the family for a couple of weeks so I signed up for one of the meals. I made this Chicken Tetrazzini dish (while sampling a little of it first!). I also provided a Creamy Grape Salad, Skinny Roasted Vine-Ripe Tomatoes, Rapid Rise Italian Herb Bread and Cherry Delight Cake. They loved the meal. They were also grateful to not have to make dinner while trying to get used to a new baby in their home.
While I state that this recipe serves 12, I believe you can get many more servings. If you provide a side dish, salad or dessert with the meal, you can probably get 20 servings out of this casserole. That’s why this is the perfect casserole for company. This would be perfect for holidays like Easter, Mother’s Day or Father’s Day when you need to serve a lot. Or, if you’re having a potluck soon, this is one of those recipes that everyone will love.
If you want a spectacular main dish entree to serve your family, you’ve got to give this Chicken Tetrazzini entree consideration. I guarantee you will enjoy this casserole down to the last bite. 🙂
Chicken Tetrazzini is one of the most mouthwatering entrees I’ve ever eaten.
Every bite of Chicken Tetrazzini will have you salivating.
I served Chicken Tetrazzini with Skinny Roasted Vine-Ripe Tomatoes.
We loved the way this casserole turned out.
Here’s what I did.
I used these ingredients.
I boiled off and deboned a whole chicken and had homemade chicken broth for this recipe. But you can also use canned or rotisserie chicken and packaged chicken broth if you don’t have time to do that.
Melt butter in a large Dutch oven. Add yellow and red bell peppers.
Stir to combine.
Add flour and whisk to combine.
Add half-and-half about one-quarter cup at a time and continue whisking to incorporate.
Stir to combine.
Add chicken broth. Mine is almost gelatinous because it had been refrigerated and it is homemade chicken broth. (You can use one-half cup sherry for part of the broth if desired).
Stir to combine. Add cream of mushroom soup.
Add seasonings and pimientos.
Add Worcestershire sauce. Stir to combine.
Add chicken, mozzarella cheese and parmesan cheese. Stir well to combine and allow to cook and thicken.
Cook linguine in some of the homemade chicken broth. Drain.
Here the sauce has thickened and is ready to layer in the casserole dish.
Grease a 10×15″ baking dish. Add one-third of the cooked and drained linguine noodles.
Add one-third of the chicken sauce.
Add a second layer of linguine noodles.
Add a second layer of chicken sauce. Repeat layers once again ending with sauce.
Sprinkle parmesan cheese over top.
Add toasted almonds over top.
Add mushrooms on top.
Bake at 350 for 45-60 minutes until hot and bubbly around the edges.
Chicken Tetrazzini is delicious served with Skinny Roasted Vine-Ripe Tomatoes.
This is one of the most mouthwatering chicken casseroles ever.
This is a tremendous entree for company.
Here’s the recipe.
(Recipe adapted from David Stricklin, when we worked together at Dallas Baptist University, Dallas, TX, early 2000s)
Our company loved Chicken Tetrazzini.
This entree tasted exceptionally well with Skinny Roasted Vine-Ripe Tomatoes.
Chicken Tetrazzini will have you salivating after the first bite.