Grandma’s Chicken Tetrazzini


I made this a few weeks ago, and now I’m salivating over the photo (and It doesn’t even do full justice!) This recipe is from my Grandmother on my Mother’s Side, a staple in their home growing up. She makes allllll the broth from scratch with 2-3 whole chickens, cooked in water with tons of veggies… I don’t have that time (or energy for the matter) so I cheated, Sandra-Lee Style, and bought Rotisserie Chickens…
I made this for a large group of friends, and the recipe does make a lot! I also used the chicken drippings as part of the sauce, adds TONS of flavor, but if you’re watching the fat… you might want to omit this 😉

You’re doing a few things at once, so make sure you have some counter space and you keep an eye on everything. Wine helped me… tee hee



  • 2LBs pasta (long pasta like linguine, spaghetti etc)
  • 2 whole chickens
  • ~6 cups chicken broth
  • 1LB Mushrooms (I used 2 bc I ❤ mushrooms)
  • 9TB butter
  • +6TB flour
  • 3 cups heavy cream
  • 9TB Sherry
  • Nutmeg (to taste)
  • salt-n-pep



  1. Preheat oven to 350F and butter a 9×13 casserole dish.
  2. In a large skillet, saute mushrooms in butter, and chicken juices. When they are ready, take it off the heat and set aside.
  3. Heat a large pot of water boiling for the pasta, and cook al dente.
  4. In a Medium saucepan, melt down 9TB butter. Stir the flour into the butter to thicken, and wisk in the chicken broth. Cook this until thick so add more flour if needed.
  5. Then add in the heavy cream and sherry, add salt, pepper and nutmeg to taste, then keep on low heat for 10 mins.
  6. Somehow during/throughout this.. pull the chicken off the bone and put in a large bowl, bite-sized chunks. (I tossed the skin)
  7. Toss your cooked pasta with the mushrooms, chicken and half the sauce mixture.
  8. Pour into a buttered dish, sprinkle with parm and add more sauce if needed.
  9. Cook for 45 mins and serve with extra sauce on the side!
  10. Bon Appétit!!

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