Gourmet Chicken Tetrazzini
This gourmet chicken tetrazzini is the Cadillac of tetrazzini, with a rich homemade bechamel and no cream of anything canned soup.
This gourmet chicken tetrazzini really is the best tetrazzini I’ve ever eaten, and the secret is in the homemade bechamel. It does take a biy og extra time to make this tetrazzini, but it truly is insanely delicious.
My friend Sally, a wonderful cook, shared this recipe years ago in a Briarwood School cookbook. It has become “famous” amongst those of us Briarwood moms who’ve made it or tried it. This is a standard dish taken to new moms or shut-ins, as it truly is a gift of love from the kitchen.
Before making this, be advised that it is a bit time consuming. There are several cooking steps necessary before the dish is assembled (cooking/dicing chicken, sauteeing mushrooms, and making behamel sauce). Since bechamel can be a bit tricky, here are a few tips that will better ensure sauce success:
Tips For Making Foolproof Bechamel (White Sauce)
- Measure all ingredients prior to cooking the sauce (flour, butter and cream).
- Heat the cream before adding to the roux (to prevent lumps).
- Utilize a good wire Whisk to remove lumps during cooking.
- Remove pan from the heat as needed during the cooking process to prevent scorching.
Make Ahead: This dish can be partially made ahead by cooking, chopping, and seasoning the chicken and storing in a ziploc up to a day in advance. The mushrooms can also be sautéed and stored up to a day ahead.
This dish should NOT be frozen since the bechamel contains cream. It may or may not turn out, and isn’t worth the risk. For freezing, I suggest this recipe that I’ve made hundreds of time; it freezes beautifully!!!!
Note: For the white wine, I buy small bottles of Cavit Pinot Grigio that contain enough for up to a double batch of this recipe. These small bottles are perfect for those who don’t drink wine but who want to cook with it.
I served this to my family this week and they devoured it! When I went to the fridge for leftovers the next day, there were none, as my people had taken all leftovers to school/work for lunch.
I served this dish with Callie’s cheddar & chive cheese biscuits from The Fresh Market (a favorite foodie splurge) and a mesclun salad with berries, blue cheese, sugar glazed nuts and homemade honey balsamic vinaigrette. This was a wonderful combination of flavors, textures, and colors~truly a meal you could serve to dinner guests.
If you love tetrazzini but absolutely don’t want to make bÃ©chamel, I recommend my other favorite tetrazzini. I’ve made it for years, and it is delicious. It is one of my most pinned recipes from the blog; everyone loves it.
If you try this, please let me hear how your family enjoys it. Thank you so much for stopping by. Be blessed, and stay savvy!
Gourmet Chicken Tetrazzini
This dish gives casseroles a good name; it is to die for delicious!
- 2 1bs boneless chicken breasts (roughly 2 large breasts)
- 1 (12 oz) package thin spaghetti
- 4 TB butter (no margarine)
- 4 TB flour
- 1 cup whipping cream
- 1 cup chicken broth
- 1 cup mayonnaise (reduced fat is fine)
- 1 cup sour cream (reduced fat is fine)
- 1 cup Parmesan cheese (sauce)
- 2 TB fresh lemon juice
- 1/3 cup white wine (I use small bottle Cavit Pinot Grigio)
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 (8 oz) carton fresh mushrooms, sliced
- 4 TB butter (to saute mushrooms)
- paprika (garnish)
- 1/2 cup fresh grated Parmesan (garnish)
- Simmer/poach chicken until cooked through. Dice and set aside. (May roast chicken also).
- Cut spaghetti pasta into 1/3's; cook until al dente. Set aside (stir in a bit of broth to keep it moist).
- Saute mushrooms in 4 TB butter. Sprinkle with salt & pepper. Set aside.
- MAKE WHITE SAUCE:
- Heat whipping cream (don't boil); set aside.
- Heat broth; set aside.
- Melt butter in small saucepan.
- Add flour; stir until bubbly.
- Add cream, stir with a whisk until smooth.
- Add broth; stir with a whisk until smooth.
- Remove from heat; add mayo, sour cream, Parmesan, lemon juice, wine & seasonings.
- Mix spaghetti, chicken, white sauce & mushrooms together.
- Pour into lightly greased baking dish.
- Sprinkle paprika and Parmesan on top.
- Bake at 350 degrees for 30-40 minutes until bubbly.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 504Total Fat 44gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 22gCholesterol 108mgSodium 841mgCarbohydrates 11gFiber 0gSugar 2gProtein 15g
Hi Pam, I have baked it both ways, but I prefer covering for the first 30 minutes or so and uncovering the last 20-30 minutes. This way, the top doesn’t get too brown or dry out.
Do you cover this when baking?
Hi Pam, what a perfect lunch for your bridge friends. They will love it!!!! Let me hear how it turns out!!! XoXo