Baked Chicken Tetrazzini

It seems like this time of year we're always scurrying around to get everything done for the holidays. This presents a major problem—lack of time to cook fantabulous meals. So when we do get a night to whip up a Chef Fresco-quality meal we like make something that we can eat again later in the week. This way we can battle some late night holiday mall traffic and not have to worry about what we will do for supper that night. This is a great dish for this time of year - it's all warm, filling and so hearty. You'll want to keep eating it all until there's nothing left, but you have to hold back and save some leftovers! So here it is - an awesome chicken tetrazzini for your busy holiday weeknights. Modified Whole Foods, serves 6-8.

Note: we accidently published the wrong tetrazzini recipe at first - sorry about that! This now reflects what we used for the above post :)


  • Cooking spray
salt, to taste
  • pepper, to taste 

  • 1/2 pound whole wheat angel hair pasta 

  • 1/2 tablespoon Smart Balance
1/2 yellow onion, finely chopped 
1 (8-ounce) package sliced mushrooms 

  • 1 cup frozen peas 

  • 1 tablespoon olive oil 

  • 2 1/2 tablespoons flour 

  • 1 cup low-sodium chicken broth 

  • 1/4 cup low-fat milk
1/8 teaspoon ground nutmeg
2 cups torn Rotisserie chicken
6 tablespoons grated Parmesan cheese, divided 

  • 2 teaspoons dried rosemary


  1. Preheat oven to 375°F. Spray a 2-quart casserole dish with cooking spray; set aside. 

  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 5 minutes; drain well and transfer to a large bowl.

Meanwhile, heat butter in a large skillet over medium high heat. Add onions, mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in peas and cook 2 minutes more. Transfer to bowl with pasta and set aside. 

  4. Heat oil in a small saucepan over medium heat. Whisk in flour until smooth then slowly whisk in broth and cook, stirring constantly, until thickened. Stir in milk, nutmeg, salt and pepper and cook 1 minute more.
  5. Add milk mixture to bowl with pasta and mushroom mixture along with chicken and ¼ cup of the cheese and toss gently to combine.
  6. Transfer to prepared dish, sprinkle with remaining 2 tablespoons cheese and rosemary and bake until hot throughout and golden brown on top, about 30 minutes.


Chef E said...

I found myself this week making more sandwiches, soup, and salads than usual due to schedules, but eating light is a good the smart balance addition here...and hey the peas rock, did not like than as a kid, as they just danced around on my plate with a fork (who me?), but now I could eat just a bowl, all the other is side food :)

♥peachkins♥ said...

This pasta dish is bursting with so much flavor... I like the dish too!

Paula said...

Perfecta esta receta ;)

Salu2. Paula

Lea Ann said...

I love this recipe and especially the use of a Rotisserie Chicken. But I REALLY love that plate with the blue and yellow border. Did you get those at Williams and Sonoma? Beautiful.

Roseiro.Pedro said...

That must of tasted nice, also, i love the way you take the pictures, they are also so well taken wich makes the food look amazing.

Conor @ HoldtheBeef said...

I'm a big fan of making extra for later - it takes as much effort to cook for 4 or 6 than it does for 2 with these types of dishes anyway! Looks delicious, lots of great flavours hanging out together on that pretty plate :)

Ivy said...

This sounds delicious and would make a great dish with our leftover Christmas turkey.

grace said...

this is absolutely a dish i would have no problem eating for three or four nights after it was made--it's awesome. there's something so enticing about those little green orbs known as peas that make this whole thing irresistible!

gastroanthropologist said...

I've got only two days off until I fly home for Christmas so I'm in serious need of having to do some meal planning or its going to high fat/high sodium take out that doesn't even taste good. This sounds perfect - I love a meal that works a few dinners (and lunches!) in a row.

pam said...

I loved everything in the post...the chicken, the yellow casserole dish, and the cute plate!

Mary Bergfeld said...

You've done a wonderful job with this. I love tetrazzini but don't bake it as long as lots of folks. I like mine creamy. Same thing with mac n' cheese.

Inspired by eRecipeCards said...

leftovers rule... Always make extra, I love the use of the chicken.

And I agree about the plates. Makes for a wonderful presentation

The Duo Dishes said...

Any meal that makes great leftovers or can be morphed into another fast dish is great at a time like this. It's hard to cook and eat well when there's holiday baking, decorating, gift buying, etc.! :)

Juliana said...

Oh! Great dish using chicken leftover...the pasta dish looks delicious...yummie!

Sarah said...

Delicious! Perfect for the cold rainy day we are having today!

Gloria Baker said...

This dish is absolutely delicious!!

Karine said...

Great job! It looks fantastic :)

Leftovers rules for me for my lunches at work :)

Debbie said...

This is my husband's favorite dish! I will have to try your version. It look delicious!

Barbara said...

Loved seeing your recipe for this. We used to serve it every New Year's Eve at our annual party. Perfect pasta dish to serve after all that drinking.

Rose said...

Looks great! I have an old recipe for chicken tetrazzini I forgot about from Cooking Light ages back. This sounds perfect :D

Delicious Dishings said...

Love it! Using rotisserie chicken is a great shortcut and awesome idea. And this tetrazzini doesn't look like it's drowing in cream like other recipes I've seen. I might have to give it a try!

My Little Space said...

This is just so appertizing! I would loveeee to have some....

Anonymous said...

politicially correct cooking...the cooking spray, low fat milk to make bechamel sauce...all parroting conventional wisdom.

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