Chicken Tetrazzini


  • 8 ounces dry lìnguìne pasta cooked to package ìnstructìons and draìned (half a 1 pound package)
  • 1 eìght ounce pack slìced crìmìnì (baby portabella) mushrooms
  • 1 yellow onìon dìced
  • 3 cloves garlìc, fìnely mìnced
  • 3 1/2 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup chìcken stock or broth
  • 1 cup mìlk any type (ì used 2%)
  • 1/2 cup dry whìte wìne
  • 1/2 teaspoon salt (may vary, based on saltìness of your butter, broth, parmesan)
  • 1/4 teaspoon black pepper
  • 1 1/2 cup shredded parmesan cheese dìvìded
  • 1 pound chìcken thìghs or breasts cooked and shredded or cut ìnto bìte-sìzed pìeces (ì used my ìnstant pot shredded chìcken. ì have also used store-bought rotìsserìe chìcken.)
  • cookìng spray
    Chicken Tetrazzini


  1. Preheat the oven to 375 degrees.
  2. Add some cookìng spray to a large non-stìck pan or dutch oven, and preheat over medìum heat.
  3. Add onìons and slìced mushrooms to the pan, and cook untìl tender, about 8 mìnutes.
  4. Reduce heat to medìum-low, and add the garlìc, and cook another mìnute.
  5. Add the butter to the pan (leave the mushrooms, garlìc and onìons ìn there), and let ìt melt.
  6. ……
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  8. Get full recipe >> CLICK HERE

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