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Chicken tetrazinni

Updated: January 10, 2012 3:05PM


Creamed chicken

2 tablespoons butter

¼ cup flour

1 cup chicken stock

¾ cup whole milk or half-and-half

2 cups cooked, shredded chicken

Salt and white pepper

Optional additions

Splash white wine

1 teaspoon fresh lemon juice

Dash freshly grated nutmeg


8 ounces uncooked spaghetti

1 tablespoon butter

4 ounces mushrooms, sliced

Salt and pepper

Creamed chicken (above)

1 cup mozzarella, shredded

¼ cup Parmesan, grated

1 tablespoon fresh parsley, chopped, optional

To make creamed chicken: In medium saucepan, melt butter; add flour and then whisk constantly, about 1 minute. Slowly add chicken stock; whisk until smooth. Add milk, bring to simmer, whisking constantly to slightly thicken. Using spatula, scrape bottom and sides of pan to remove any residual flour. Add chicken, taste, and then season with salt and pepper and any desired optional additions. Remove from heat.

To make tetrazzini: Preheat oven to 400 degrees. Prepare spaghetti per package instructions but under-cook by 2 minutes; set aside. In skillet, melt butter, saute mushrooms in single layer (do not crowd or they will not brown); season with salt and pepper. Add to creamed chicken.

Butter 8x8-inch baking dish. Add half of spaghetti, half of creamed chicken, and half of mozzarella; repeat layering with remainder of spaghetti, chicken, mozzarella. Top with Parmesan and, if desired, parsley. Bake until bubbling and golden brown (about 25 to 30 minutes). Let rest 5 to 10 minutes before cutting (should be slightly firm to hold its shape).

Cynthia Calvillo of

Nutrition facts per serving: 357 calories, 26 g fat, 13 g saturated fat, 147 mg cholesterol, 54 g carbohydrates, 5 g sugars, 54 g protein, 647 mg sodium, 2 g fiber

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