How to Make Chicken Tetrazzini

I learned how to make chicken tetrazzini because I love Italian food. Later I found that this dish is actually American. It was created in San Francisco around 1910. The American chef Ernest Arbogast named it after the famous Italian soprano singer Luisa Tetrazzini. I knew it had to be Italian inspired! I did not know the story behind the recipe but I love the flavorful ingredients.

How to Make Chicken TetrazziniHow to Make Chicken Tetrazzini

I am always amazed at how many food recipes are named after famous people. I am not surprised that this recipe is named for a soprano singer. Most that I know seem to love good food, but so do I. As I was learn how to make chicken tetrazzini I learned more about Luisa Tetrazzini. She was born in 1871 and died in 1940. Being such a famous international singer, she was a favorite of the people living around San Francisco. I found her old pictures on line interesting. Maybe you might like to check them out.

As I said, I chose to learn how to make chicken tetrazzini because I love the typical ingredients. Products like real butter, cream, cheese and pasta make this dish so delicious. They are also ones which make it high in calories. It is so good that a small portion is not enough making it hard to keep a “waistline” if you serve it often.

As I learned how to make chicken tetrazzini I found chicken was in the original recipe.  Later it was made with seafood or a combination of chicken and different types of seafood.  Since then I have come across recipes with other meats like bacon and ham.  Most recipes contain more of my favorite ingredients like mushrooms, cheeses, various seasonings, sometimes sour cream and sometimes different drinking alcohols.

There are many recipes that mix the chicken mixture with the pasta and then baked in a casserole.  The casseroles are good but I prefer (Only slightly) to serve the chicken mixture  on top of the pasta. I think this is because it is the way it has always been served to me in the restaurants in Florida. It just always tasted so good!  Sometimes I make a double recipe; serve it on top the first day and make a casserole to bake later.


Chicken Tetrazzini Recipe made in a PotChicken Tetrazzini Recipe made in a Pot

Learn how to make tetrazzini to serve over spaghetti like I do.

  • 1 Whole chicken 
  • 3 Cups chicken broth
  • 1 Cup sherry
  • 1 Whole chopped onion
  • 2 Stalks celery chopped
  • 1 Large diced carrot
  • 1 Green bell pepper chopped
  • 2 Cans sliced mushrooms drained
  • ½ Cup butter (Divided)
  • 1 Teaspoon dried parsley
  • 1 Teaspoon dried thyme
  • Salt/ pepper
  • 1 Cup heavy cream
  • 7 Tablespoons flour
  • 1 Cup grated Parmesan cheese
  • 8 – 16 Ounces spaghetti cooked (Amount depends on how much you want in each serving)

Cover chicken with water; bring to a boil and cook until tender (About 1 ½ hours).

Cool chicken (Reserving broth); cut chicken into chunks and set aside.

Melt 3 tablespoons of the butter in a large skillet.

Add onion, celery, carrot and green pepper to the skillet.

Dump vegetable mixture into larger pot; add mushrooms and stir.

Add to the pot chicken broth, sherry, parsley and thyme; bring to a slow boil.

Season the mixture with salt and pepper.

Melt remaining butter in skillet (I use the same one); stir in the flour to blend.

Add heavy cream to the flour mixture stirring until smooth.

Stir flour/ cream mixture into the vegetable mixture in the pot.

Stir pot until well blended and thickened; stir in chicken chunks and cheese.

Serve over cooked spaghetti; serves 6 to 8.


Chicken Tetrazzini Recipe made in a Baking DishChicken Tetrazzini Recipe made in a Baking Dish

Learn how to make chicken tetrazzini with added bacon.

  • 2 Cups chopped cooked chicken
  • 2 Cups pasta (Macaroni, spaghetti or noodles)
  • 1 Quart chicken broth
  • 2 Slices bacon
  • 1/3 Cup finely chopped onion
  • ½ Cup finely chopped green bell pepper
  • ¼ Cup chopped pimiento
  • ¼  Cup toasted slivered almonds
  • 2 Cups frozen peas (Thawed)
  • 1 Can cream of mushroom soup
  • ½ cup soft breadcrumbs

Preheat oven to 375F degrees.

Cook pasta in chicken broth  (Do not drain).

Brown bacon in skillet until crisp with onion.

In large container combine bacon mixture with pasta including broth.

Add green pepper, pimiento, almonds and peas; stir in the mushroom soup.

Spoon mixture into a buttered casserole dish; sprinkle bread crumbs over the top.

Bake until hot and bubbly about 20 to 30 minutes.


Learn how to make chicken tetrazzini with ham.

  • 2 Whole chicken breasts (Medium size)
  • 1 Small onion quartered
  • 1 Carrot in chunks
  • 1 Stalk celery cut in chunks
  • 2 Tablespoons chopped fresh parsley
  • 1 Bay leaf
  • Salt/ pepper
  • ½ Pound fresh mushrooms sliced
  • ¾ Cup butter (Divided)
  • ½ Pound cooked ham (Cut in julienne strips)
  • 12 Ounces flat noodles (1/4 to ½ inch size) 
  • 2 Packages (10 ounces each) frozen peas
  • 2 Cups heavy cream
  • 1 Cup grated Parmesan cheese
  • 1 Cup chicken stock
  • Salt/ pepper
  • Minced parsley for garnish

In large pot cover chicken with water.

To the pot add onion carrot, celery, parsley, bay leaf, salt and pepper.

Cook chicken until thoroughly cooked; remove chicken and cool.

Strain the broth and set aside; cut chicken in strips.

Melt ½ cup of butter; sauté mushrooms lightly; add ham and chicken strips.

Cook mixture several minutes while stirring; set off heat.

In a large pot of boiling unsalted water cook noodles until still firm NOT soft.

Drain noodles and return to the pot; add the ham mixture to the noodles and mix.

Stir in remaining ¼ cup of butter; toss until noodles are coated.

Add frozen peas, cream and 1 cup of chicken stock.

Simmer over low heat until sauce thickens and peas are cooked.

Stir in the cheese until blended; salt and pepper to taste.

NOTE: Sauce should be thick and creamy; can be thinned by adding chicken stock.

When mixture is hot (Not boiling) pour into a heated serving dish.

Sprinkle top with minced parsley and serve; serves 6.


Learn how to make chicken tetrazzini with six ingredients.

  • 12 Ounces fine noodles (Cook to package directions)
  • 1 Can cream of mushroom soup
  • ½ Cup grated Parmesan cheese
  • 1 Can (4 ounces) sliced mushrooms (Drain)
  • 2 to 3 Cups cooked chicken (Cut in pieces)
  • 1 Cup sour cream

Preheat oven to 350F degrees.

Combine all ingredients and stir to blend.

Pour mixture into a greased casserole dish.

Bake 30 minutes or until thoroughly heated.

Serves 6 to 8.


Learn how to make chicken tetrazzini flavored with mustard, Tabasco sauce and Worcestershire sauce.

  • 3 to 4 Pounds chicken breasts and thighs 
  • 3 Cups water
  • ½ Pound grated sharp cheese (Additional for topping)
  • 2 Cups fresh mushrooms 
  • 4 Ounces butter
  • 8 Ounces spaghetti
  • 2 Cans (10 ½ ounces each) golden mushroom soup
  • 1 ½ Cups chicken broth
  • 1 Tablespoon mustard
  • 4 Drops Tabasco sauce
  • ½ Tablespoon Worcestershire sauce

Preheat oven to 375F degrees.

In a large pot cover chicken with water; cook until thoroughly done.

Remove chicken from broth to platter; reserve 1 ½ cups of the broth.

Remove all bones from the chicken; cut meat into chunks.

Melt butter in skillet; add mushrooms and sauté until tender.

Cook spaghetti al dente according to package directions; drain.

Combine soup with reserved chicken broth.

Add and blend in mustard, Tabasco and Worcestershire; set aside.

Layer half of spaghetti in bottom of greased casserole dish.

Top with half of chicken, half of cheese and half of mushrooms.

Repeat layer with remaining spaghetti, chicken, cheese and mushrooms.

Pour over the top the soup and broth mixture; top with additional grated cheese.

Bake 35 to 45 minutes; serves 8.


Learn how to make chicken tetrazzini with macaroni.

  • 1 Whole chicken 
  • 2 Cups water
  • 1 Cup dry white wine
  • 2 Carrots cubed
  • 1 Medium finely chopped onion
  • 2 Stalks parsley
  • ½ Teaspoon thyme
  • 1 ½ Teaspoons salt
  • 4 Tablespoons butter
  • 5 Tablespoons flour
  • 3 Cups chicken stock
  • ½ Cup light cream
  • 6 Ounces grated Parmesan cheese (Plus some for top)
  • 1 Cup sliced mushrooms
  • 8 Ounces ribbon macaroni
  • 2 Quarts water
  • 3 Teaspoons salt

Place chicken in Dutch oven; add water, wine, carrots, onion, parsley, thyme and salt.

Bring mixture to a boil; cover and simmer until chicken is tender about 40 minutes.

Remove chicken from pot; strain the broth and save.

When chicken is cool remove skin and bones; cut meat in slices.

PREHEAT OVEN to 350F degrees.

Melt 3 tablespoons of the butter in saucepan; stir in the flour.

Stir in 3 cups of broth and cream; heat about 5 minutes.

Stir in the Parmesan cheese.

Melt 1 tablespoon butter in skillet; sauté sliced mushrooms.

Bring 2 quarts water with 3 teaspoons salt to boil.

Add macaroni to water and cook just until soft.

Drain macaroni, rinse and drain again.

Combine mushrooms and macaroni together.

Place mixture on bottom of greased oven proof casserole dish.

Place chicken on the top; pour cream sauce over the top.

Top with additional grated cheese; bake 20 to 30 minutes until hot.

Serves 6.


Learn how to make chicken tetrazzini with vermicelli.

  • 4 Pound chicken
  • 1 Onion
  • 1 Bay leaf
  • Celery tops
  • Salt/ pepper
  • 1 Bunch green onions (Minced)
  • ½ Pound mushrooms (Minced)
  • ¼ cup fresh parsley (Minced)
  • ½ Cup celery (Minced)
  • 1 Clove minced garlic
  • ½ cup butter
  • 1 Cup light cream
  • 1 Cup chicken stock
  • 1 Tablespoon lemon juice
  • 2 Tablespoons white wine
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Package (7 ounces) vermicelli
  • ¼ Cup dried bread crumbs
  • ¾ Cup grated Parmesan cheese

Boil chicken until tender with onion, bay leaf, celery, salt and pepper.

Remove chicken from stock and cool; strain stock and save.

Cut chicken into small pieces and set aside.

PREHEAT OVEN TO 350f degrees; melt ½ cup butter in Dutch oven.

Add green onions, mushrooms, parsley, celery and garlic to Dutch oven.

Sauté vegetables  until tender; add chicken, cream, chicken stock, lemon juice and wine.

Season mixture to taste with salt and pepper; cook over low until well heated.

Make a paste with 2 tablespoons butter with flour; blend into the chicken mixture.

Stir mixture until smooth and thickened.

Cook vermicelli in boiling chicken stock until tender.

Drain vermicelli and spread on bottom of buttered casserole dish.

Pour chicken mixture on top of vermicelli; top with bread crumbs and Parmesan cheese.

Bake for 20 to 30 minutes until thoroughly hot; serves 6 to 8.

NOTE: May be prepared ahead of time and refrigerated; will need 10 to 15 minutes additional for heating.