Chicken Tetrazzini Bake

Chicken Tetrazzini Bake

Chicken Tetrazzini is a great way to use leftover cooked chicken, but let’s face it—it’s really all about the rich and creamy pasta mixture and the tasty crumb topping!


3 slices Deli Style Sourdough
6 tbsp divided butter
3/4 cup divided Parmesan cheese, grated
2 tbsp parsley, chopped
1 cup onion, diced
2 tsp garlic, chopped
8 oz mushrooms, sliced
2 tbsp optional dry Sherry
3/4 cup chicken broth
2 cups cream
1/4 tsp salt
1/8 tsp black pepper, ground
4 cups chicken, cooked and shredded
8 oz Spaghetti


  • Preheat oven 350 degrees F.
  • Put bread in food processor or blender and pulse into fine crumbs. This makes about 2 ½ cups of crumbs.
  • Measure 2 cups of crumbs and put them in a medium bowl.
  • Melt 2 tablespoons of the butter. Pour it over the crumbs in the medium bowl. Stir in ¼ cup of the parmesan cheese and the parsley. Set this crumb topping aside.
  • Put the remaining 4 tablespoons butter in a large skillet over medium heat.
  • Add onions and cook 3 minutes. Add garlic and mushrooms and cook 3 to 4 minutes.
  • Add the sherry, then stir in remaining ½ cup crumbs and remaining ½ cup parmesan cheese.
  • Stir in broth, milk, salt and pepper, then cook for 2 minutes.
  • Add shredded chicken and combine well. Remove from heat.
  • Add cooked spaghetti to hot chicken mixture and stir to combine.
  • Divide mixture evenly among individual baking dishes. Top with reserved crumb mixture.
  • Bake 20 to 25 minutes until topping is golden brown.