Chicken Tetrazzini Casserole

Serves: 5
Total Calories: 873


8 ounces spaghetti
1 cup fresh mushrooms (sliced)
1/2 cup butter
1/3 cup flour
3 cups chicken broth
3/4 cup milk
1/2 teaspoon celery salt
1/2 teaspoon sea salt
1/8 teaspoon white pepper
4 cups chicken (cooked and cubed)
1/2 cup bread crumbs (dry)
1/4 cup Parmesan cheese (grated)


Cook chicken in pot until done, about 60 minutes; take out and set aside. Remove broth from pot and drain through strainer. Set aside.

Cook spaghetti in boiling water until barely tender, about 6 minutes; drain and set aside.

In large skillet add 1/4 cup butter, melt and add mushrooms. Saute about 5 minutes, stirring frequently. Add remaining 1/4 cup butter and blend in flour. Add chicken broth, milk, celery, salt and pepper, stirring all the while. Cook until thickened and smooth.

Place half of the spaghetti in a greased 9 x 13 inch pan; spoon the chicken and sauce mixture over spaghetti, then place remaining spaghetti on top.

Sprinkle with breadcrumbs and top with Parmesan cheese.

Bake at 375 degrees for 35-45 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 873
Calories from Fat: 227

This Chicken Tetrazzini Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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