July 23rd, 2012

Baked Chicken and Mushroom Tetrazzini

Baked Chicken and Mushroom Tetrazzini

My husband loves Italian food, so I like to make pasta, but I don’t always want to serve it with the standard tomato-based sauce that has beef in it.  It’s nice to switch things up a bit.  One way to do that is to serve Pasta with Chicken and Pesto.  It’s a unique pasta dish because the fresh herbs make the creamy sauce green in color.  Another way is to make this Baked Chicken and Mushroom Tetrazzini.  It has a white cream-based sauce with a wonderful flavor.  To make this dish, you’ll need chicken, penne pasta, mushrooms, butter, flour, chicken broth, cream, milk, cooking sherry, Parmesan cheese, salt and pepper.

Cook and cube the chicken.  Slice the mushrooms and saute them in 1/4 cup of butter in a large saucepan.  Transfer the mushrooms to a colander and drain completely.  Set aside.  Cook the pasta according to package directions but omit the salt.

Using the same large saucepan that the mushrooms were cooked in, melt the remaining 1/2 cup of butter over low heat.  Blend in the flour, salt, and pepper.  Cook over low heat, stirring until the mixture is smooth and bubbly.  Remove from the heat.  Stir in the chicken broth, cream, and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Remove from the heat.  Stir in the cooking sherry.  Then stir in the pasta, chicken, and mushrooms.  Pour into an ungreased casserole dish.

Grate the Parmesan cheese and sprinkle over the top of the casserole.

Bake uncovered at 350 for 30 minutes or until bubbly.

Baked Chicken and Mushroom Tetrazzini

Posted under Italian, Main Dishes

7 Responses to “Baked Chicken and Mushroom Tetrazzini”

  1. No, it was the Mango Peach Salsa post. It’s not so much about our vacation as it is about one of the locals who sold us some mangoes. Here’s the link if you want to check it out, but like I said there are two vacation pics, so be careful with your clicks. Book reviews? Very funny!

  2. I made this for din din tonight. I already had cooked chicken in the freezer I had to use, and all of the other ingredients in stock! It was easy to prepare, and extremely tasty.

  3. Hey Randy! Wow! You sure made that fast! I’m glad you liked it!

  4. What an excellent pasta dinner recipe! I love pasta and it’s nice to have options other than red sauces. It looks amazing, and I’m feeling warmer just looking at it! Thanks for sharing…


  5. Thanks for your comments, Shannon! I love mushrooms! In fact, last week I made several soups with mushrooms in them. I didn’t realize I had picked out so many recipes with mushrooms in them until I made my grocery list. Believe it or not, I bought six 8-ounce packages of mushrooms that day. That’s a lot of mushrooms!

  6. I have a quick question 🙂 Im going to make this for dinner tomorrow (can hardly wait to taste it) but wanted to know if I could make it during my lunch break and then cook it later for dinner? Or is this something that needs to be made / cooked / and served right away? Thanks so much for posting this recipe, hope to hear back from you soon!!

  7. Amy, I don’t think it will be a problem at all for you to prepare the chicken dish ahead of time and then bake it right before you serve it. In fact, I do that with casseroles a lot if I want to serve dinner at a certain time but I’m not sure how long it will take me to assemble the casserole. However, if you store the dish in the refrigerator after you prepare it (which you should do), it will probably require additional baking time. This is just a guess, but I suggest covering it with foil and baking for about 20 minutes at 300 to bring it up to room temperature. Then remove the foil, and proceed with the recipe baking instructions (bake at 350 for 30 minutes or until bubbly). I hope that helps.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

——Connect with Me!——

Search Winner Dinners——

Live Traffic Feed