Chicken Tetrazzini

Tuesday, September 11, 2012

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

This is my take on one of our family's favorite recipes - Chicken Tetrazzini.  My Grandmother and Mom would always make this the night before Thanksgiving and Christmas.  I am not a big fan of turkey, so they would make this so I would have leftovers at the holiday feast.  I absolutely love this dish.  This is one of those dishes that I could eat myself sick on - doesn't everybody have one of those?

This is so simple, but it is seriously delicious.  To cut down on prep time, I use a whole rotisserie chicken. You can assemble this the night before and just pop it in the oven when you are ready.  This also makes great leftovers and freezes well - which is good because this makes a ton!  Chicken Legs' favorite part of the dish is the browned parmesan cheese crust on top.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.



Yield: serves 8

Chicken Tetrazzini

prep time: 10 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 40 mins

ingredients:


  • 1 whole rotisserie chicken
  • 16-oz vermicelli pasta, cooked according to package directions
  • 4 cups chicken broth
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 tsp garlic powder
  • 1/2 cup grated parmesan cheese

instructions:


  1. Preheat oven to 350ºF.
  2. Remove skin from chicken and discard. Remove meat from the chicken and chop.
  3. Whisk together soups, chicken broth, and garlic powder.
  4. Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese.
  5. Cover with foil and bake for -1-1/2 hours.
http://www.plainchicken.com/2012/09/chicken-tetrazzini.html
All images and text ©Plain Chicken, Inc.




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36 comments

  1. Marci JSeptember 11, 2012 at 5:36 AM

    Yum!! I love chicken Tetrazzini. One of my favorite dishes!!

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  2. Laurie Simmons McQuillanSeptember 11, 2012 at 7:02 AM

    I'm assuming you boil the pasta first?

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  3. doublegrannySeptember 11, 2012 at 7:33 AM

    Do you boil the pasta first? Thanks!

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  4. TheresaSeptember 11, 2012 at 8:01 AM

    YUM, I made the potato casserole last night for dinner! Thanks for sharing all of these YUMMY recipes! My Husband is loving them too:O) Have a blessed day, HUGS!

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  5. The Japanese RedneckSeptember 11, 2012 at 8:42 AM

    That is one of those old faithful recipes!

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  6. StaciSeptember 11, 2012 at 10:00 AM

    @Laurie & doublegranny - Yes. 16oz vermicelli, cooked according to pkg directions.

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  7. shelleySeptember 11, 2012 at 11:19 AM

    If you didn't use a rotisserie chicken, how many chicken breasts would you use?

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  8. Steph@PlainChicken.comSeptember 11, 2012 at 11:24 AM

    Shelly - it depends on the size - I would use 2 pounds of chicken breasts. So, 3 or 4 depending on the size.

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    Replies
    1. Vickie MonkMay 16, 2014 at 7:57 PM

      Do you use the grated parmesan in the green shaker or grated off a block?

      Delete
    2. Stephanie ParkerMay 16, 2014 at 8:01 PM

      Vickie - I used the green shaker, but grated would be fine too

      Delete
  9. Mrs.O'CSeptember 11, 2012 at 11:49 AM

    Is it really 90 minutes of cook time? I'm still willing to give it a whirl because this sounds DELICIOUS!!

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  10. Steph@PlainChicken.comSeptember 11, 2012 at 1:29 PM

    Mrs.O'C - I do cook it for 90 minutes. It is worth it - this is really delicious!

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  11. Things I can do when I lose weightSeptember 11, 2012 at 11:26 PM

    Would ANY other noodle work for this? Like egg noodles?

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  12. annaSeptember 12, 2012 at 8:38 PM

    Yum!! I made this for dinner last night and it was a hit. Super easy to put together with things from the pantry, but had that loving, comfort food quality. For the leftovers tonight I sauteed some walnuts in butter and put those on before I reheated it in the oven. It was wonderful! Thank you!

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  13. LynnSeptember 17, 2012 at 8:08 PM

    This is similar to a family favorite here. Can't wait to try your version. Also wanted to let you know you have your own board on my Pinterest because I love your recipes so much! Thanks for sharing!

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  14. saraSeptember 17, 2012 at 8:42 PM

    made this tonight - really delicious! i was impressed that it wasn't as high calorie as i thought when i put it into recipe calculator. thanks for a great recipe! next time i might try adding in veggies to make this a full meal casserole... has anyone else done that?

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  15. Erin WrightSeptember 19, 2012 at 1:09 PM

    I've never had chicken tetrazzini before, but this sounds amazing.

    ReplyDelete
  16. Erin WrightSeptember 19, 2012 at 1:09 PM

    This comment has been removed by the author.

    ReplyDelete
  17. HollieSeptember 24, 2012 at 9:00 AM

    Cooper absolutely loved it: "Mom, this is really good!" You have no idea how rare that comment is in our house. He even wanted to taked leftovers in his lunch today.

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  18. LollipopJanuary 7, 2013 at 2:38 PM

    Seriously... It says pasta: COOKED ACCORDING TO PACKAGE... Why ask if u are supposed to boil it first?

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  19. HaleyHoldenFebruary 16, 2013 at 12:47 PM

    About how many servings does this make?

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  20. Stephanie ParkerFebruary 17, 2013 at 9:29 PM

    Haley - this would make at least 8 servings

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  21. Linda BaldwinJuly 20, 2013 at 8:53 PM

    This recipe has a lot of problems. First, 32 oz of broth is way too much, as is 16 oz of pasta. The liquid rimmed the edge of the 13 x 9 pan and caused runover in the oven. Dish was bland with no added salt or pepper. The pic clearly shows cheddar cheese, not Parmesan, and I will indefinitely not be making it again.

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  22. Mary BauerJuly 31, 2013 at 5:43 PM

    Mine is baking in the oven right now. I can already tell I have a new potluck favorite.

    ReplyDelete
  23. JenniferFebruary 4, 2014 at 2:51 PM

    Could I put this together the night before and refrigerate? I am looking for dishes that I can do that with because I don't get home from work until 5:30 so I need food that all my husband has to do when he gets home is put it in the oven.

    ReplyDelete
  24. Ann PotterApril 2, 2014 at 1:36 PM

    Am I miss g sometjing? What do you do with the chicken broth? Do you mix it with the soups?

    ReplyDelete
    Replies
    1. Stephanie ParkerApril 2, 2014 at 1:43 PM

      yes - "Whisk together soups, chicken broth, and garlic powder."

      Delete
  25. Nori JacobsonOctober 21, 2015 at 7:53 AM

    Do you use an already cooked chicken for this dish and then bake again for 90 minutes?

    ReplyDelete
  26. UnknownOctober 22, 2015 at 6:21 PM

    Making this today, its in the oven. Smells so good!!

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  27. Lisa D.December 18, 2015 at 7:42 PM

    Hey Stephanie, just fyi...the printer friendly recipe doesn't say to cook the pasta. I just pulled up the recipe online and immediately printed the recipe to bring home. I didn't read the recipe above. I found out the hard way lol. My family still loved it. It wasn't perfect but it came out edible . I'll definitely make it again...correctly :)

    ReplyDelete
    Replies
    1. Stephanie @ Plain ChickenDecember 18, 2015 at 8:00 PM

      SO sorry!!! I fixed the printable recipe. Thanks for letting me know!

      Delete
  28. Julie RosatoAugust 22, 2016 at 12:32 PM

    Made this this weekend, glad I did. Very yummy. I'll probably cut it in half next time though. My husband and I both ate it, pulled some for lunch and had half a casserole left over that I brought over to my dads for him to warm up and eat.

    ReplyDelete
  29. Misty ColeSeptember 8, 2016 at 7:50 PM

    Just made this and its delicious!

    ReplyDelete
  30. KimAugust 13, 2017 at 7:31 AM

    My husband does not like garlic. I am not a big fan either. Is there another spice I can substitute? Thanks Kim

    ReplyDelete
  31. Karen BAugust 13, 2017 at 4:27 PM

    Yum! I made this for dinner tonite. No changes. It is so easy and so good. Thank you for another "keeper". 🍴😋

    ReplyDelete

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