Each year after Thanksgiving or Christmas or maybe both, my husband will ask me to make tetrazzini. There are lots of variations out there, but this is by far my family’s favorite. My mom started making it when I was a little girl. I have carried on without much change. Sometimes I use green onions instead of yellow. Sometimes I use fresh mushrooms instead of canned. Basically, though, I use this recipe. It turns out deliciously every time.
This is a REALLY good recipe and it makes a lot! Remember, I am cooking for seven, four of whom are teenage boys.
1. Info for Chicken Tetrazzini
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chicken Tetrazzini
- 1 diced onion
- 1 can mushrooms
- 4 Tbsp butter
- 1 Tbsp parsley
- 2 cups cooked chicken or turkey
- 2 cans cream of chicken soup
- 1 cup sour cream
- 12oz pkg spaghetti, cooked.
- Parmesan cheese
3. Directions:
- Saute onion and mushrooms in butter.
- Add parsley and meat.
- Cover and let sit off heat 10 minutes.
- Stir in soup and sour cream.
- Add spaghetti and stir well.
- Sprinkle with cheese.
- Serve.
4. Tips and advices:
- To make this gluten free, use gf pasta, omit the cream soup and use a homemade white sauce made with a gluten free flour, like sweet rice flour.
