Chicken Spaghetti (Tetrazzini)

Whatever you call it; Chicken Spaghetti, Chicken Tetrazzini or Chicken Noodle Casserole, it doesn't really matter, this stuff is delicious!

My husband’s family seems to have a lot of good recipes.  And although I only have a few of them, the ones I have are great like this super moist Banana Nut Bread and this fav, Grandma Elder's Carrot Cake. 

On one of our trips to visit my husband’s cousin Krista in Illinois, she made two big casseroles of Chicken Spaghetti and we were hooked. 

A few tips before beginning:

• I reduced the onion to half and added an additional stalk of celery. 
• We love cheese, so I added a little extra.
• Krista’s recipe called for 2 cans of cream of chicken soup, instead of the chicken stock and flour to thicken the sauce.
• You can add fresh sliced mushrooms, just cook with the celery and onions.  
• I added thyme for more flavor.
• Garnish top with parsley for a nice splash of color.
• Add a cheese and bread crumb topping. Yum!
• Use turkey instead of chicken.
• For convenience use a rotisserie chicken
  
  

      

Krista's Chicken Spaghetti (Tetrazzini)

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Ingredients:

1 quart (or 2 cans) chicken stock

1- 12 oz. package spaghetti

1 medium onion

1 stalk celery

½ cup (1 stick) butter

2 cloves garlic, minced

¼ cup all-purpose flour (or more if needed)

2 cups (1 pint or 1 can) chicken broth

1 cup heavy whipping cream

¼ cup grated Parmesan cheese

1 (8 ozs) package shredded mozzarella cheese (or use cheddar)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme (other spices if desired)

4 to 5 cups cooked chicken (or turkey)

Topping:

Grated Parmesan cheese

Panko bread crumbs

Cook the spaghetti noodles in chicken stock

Directions:

In a stockpot bring 1 quart of chicken broth to boil and then add the spaghetti.   

I break my spaghetti in half before adding it to the stock but it’s not necessary. Cooking the noodles in chicken stock gives them a wonderful flavor! When spaghetti is done remove it from heat, drain and set it aside. 

Cook chicken and then cut or shred into small pieces. Set aside.

Saute the onions and celery

While the chicken is cooking, chop onion and celery and sauté in a skillet with 1 stick of butter just until translucent.  Add garlic and cook a minute or two longer.

Sprinkle flour over the celery and onions, stir and cook for two more minutes.

Slowly stir in heavy cream.  Bring to a low boil, stirring until mixture thickens. Allow to cool slightly. Stir in chicken broth.

Add chicken and spaghetti noodles

In a large bowl, mix together chicken, ¼ cup Parmesan cheese, shredded cheese, and spices.  If you are using commercially canned chicken stock you may not want to reduce or eliminate the salt.  Add celery and onion mixture, chicken, and the cooked spaghetti.  Mix well.  Spread into lightly greased 9 x 13 casserole dish.

Place in a greased casserole dish and add toppings if desired

Mix together bread crumb and Parmesan cheese and sprinkle on top of casserole.

Bake at 350 degrees for 25-30 minutes or until casserole begins to bubble and the top begins to turn slightly golden brown.

You can double this recipe and freeze half for later, it stores well.   This recipe is great for family or group gatherings or potlucks.

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Enjoy, 

Elizabeth

Other Recipes:

WWII Chocolate-Mayonnaise Cake

Aunt Janey's Sour Cream Coffee Cake

Broccoli Salad