Chicken Tetrazzini (Chicken Spaghetti)

One of my very favorites from my childhood, this Chicken Tetrazzini is the perfect comfort food.  Made with a basic roux, you can use it as a base for almost any meal. 

Chicken Tetrazzini

This dinner recipe is so simple because you can use whatever you have on hand and add to it what you want.  It’s a base for any main dish.  And it’s the perfect dish to make after Thanksgiving with all that leftover turkey.  I’ve had this recipe since I was in college- it was one of my favorites that my Mom made for us growing up.

How to make chicken tetrazzini

In the recipe I mention that I rarely use actual turkey.  Thanksgiving leftovers give me a great excuse to use turkey, but normally I just use chicken.  I rarely use “tetrazzini” noodles… so really, the name could change depending on what you have.  I normally would call it Chicken Spaghetti because I use chicken and spaghetti noodles a ton.

Mmmm… one of the things I love about this one too is that you can make it ahead.  You can use leftover chicken, spaghetti noodles and throw it all together.  I’ve made a few at once to give to friends who need a little pick me up.

Other Chicken Recipes:

If you love this easy Chicken Tetrazzini recipe, you’re going to love these other chicken recipes. Please click each link below to find the easy, printable recipe!

• Mom’s Chicken Enchiladas
• Sweet and Sour Chicken
• Rosemary Chicken Pasta

Chicken Tetrazzini Recipe

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5 from 1 vote

Chicken Tetrazzini (Chicken Spaghetti)

One of my very favorites from my childhood, this Chicken Tetrazzini is the perfect comfort food. Made with a basic roux, you can use it as a base for almost any meal.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: American

Keyword: Chicken Tetrazzini (Chicken Spaghetti)

Servings: 4

Calories: 600kcal

Author: Mique Provost

Ingredients

• ½ c sliced mushrooms (optional, but I add them)
• ½ c sliced onions
• ¼ c butter or margarine
• ¼ c flour
• 2 c chicken broth
• 1 c Half & Half (I've used milk before and it was fine, also used heavy cream and it was great)
• 1 tsp salt
• ¼ tsp pepper
• 8 oz spaghetti noodles (or whatever you have), cooked, drained
• 3 c turkey cooked, diced (I always use chicken except right after Thanksgiving)
• ½ c shredded cheddar cheese more if you like yours really cheesy

Instructions

• Preheat oven to 400 degrees.
• Lightly brown mushrooms and onions in margarine.
• Stir in flour. Cook until bubbly. Stir in the broth and cream.
• Add salt & pepper. Cook, stirring often until mix boils.
• Place a layer of noodles in a buttered 9x13 pan.
• Mix remaining noodles with sauce and meat. Sprinkle with cheese.
• Bake at 400 degrees for 20 mins or until bubbly.
• This can be made ahead and refrigerated until baking time.

Video