Zatie’s Southern Cuisine: Chicken Tetrazzini

Zatie's Southern Cuisine: Chicken Tetrazzini

Zatie’s Southern Cuisine: Chicken Tetrazzini


• 2 cups sliced mushrooms

• 1/4 cup butter, cubed

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1/4 cup half-and-half cream

• 1 tablespoon minced fresh parsley

• 1 teaspoon salt

• 1/8 to 1/4 teaspoon ground nutmeg

• 1/4 teaspoon pepper

• 3 tablespoons white wine or chicken broth, optional

• 3 cups cubed cooked chicken

• 8 ounces spaghetti, cooked and drained

• 3/4 cup shredded Parmesan cheese


• In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.

• Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Enjoy!

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