Chicken Tetrazzini

senior chef

senior chef

Senior Member
Super easy to make and absolutely delicious.
Can be made with fresh mushrooms IF you happen to have an excess of mushrooms, But for ease of preparation I use canned Campbell's Cream of Mushroom soup AND fresh mushrooms.
The following serves two hungry persons.

12oz. of cubed chicken breast. Cubed into bite size pieces
4oz. of cubed ham. (like "Cook's Ham Steak) bite size pieces
2 cans of Campbells Cream of Mushroom soup.
1 & 1/4th cup of milk (not on a diet ? then use half and half)
2 tsp minced fresh garlic.
1/4 cup of parmesan cheese
1/2 tsp white pepper
1 & 1/2 cup of fresh mushrooms , sliced
1 TBLSP butter
2 TBLSP sherry
Mozzarella cheese.
salt to taste
spaghetti pasta.

You will need two au gratin dishes OR a larger Pyrex dish. Also, you will need a working broiler (heat ABOVE dish)

Lightly saute fresh mushrooms in butter. Set aside until needed.
In LARGE, deep saute pan, saute both chicken cubes AND ham cubes in 2 TBLSP veg oil. Stir often. Cook only until just barely done. DO NOT BROWN !
Add 2 cans mushroom soup, the sautéed mushrooms, milk, garlic, white pepper and bring to a very slow simmer.
Simmer for 15 minutes. Add 1/4 cup grated parmesan cheese.
Add sherry. If it is not drinking quality, don't use it.
Stir well.
taste for desired saltiness.
Turn off heat and set aside until almost ready for dinner time.
bring a medium/ lg pot of water to a rolling boil.
Add salt to water.
add enough spaghetti pasta for 2 persons
Cook until al dente (almost but not quite fully cooked.)
drain pasta well.
Add pasta to two au gratin dishes or one med/large Pyrex dish.
Cover the pasta with all of the "chic/ham/mushroom" sauce.
Generously cover the "sauce" with as much mozzarella cheese as you like. Kinda like on a pizza. At this stage, I'm heavy handed 'cause I love cheese.
Place dish(es) under a broiler and broil until cheese is melted and starts to turn lightly brown. Watch like a hawk. It can go from being just barely melted to burned black very quickly.
Serve immediately !

PS: if you have any leftover sauce, it can be frozen BUT NOT the pasta.
 

Last edited:
Well, that recipe went over like a lead balloon. 40 views but not one comment . Hmm. I wonder why ?
 
Gaer said:
That DOES sound super easy to make!
Thank you for posting that!
I hope you post MORE of your delicious recipes!
This is GREAT!
Click to expand...
Gaer, thank you for the support. I was beginning to think that no one was interested in slightly different recipes.
Legend has it that the recipe was created by Napoleon's chef as Napoleon over-ran Northern Italy. Supposedly, the chefs sent soldiers out to scavange the countryside and bring back anything they found. True story ? Hmm. Who knows. But I do like the story.
 
I'd love to try making this, but I'm living in a household with 4 other people, either they don't like this, or due to food sensitivities can't eat that.

I love to cook and love spicy dishes, but sometimes menu planning can prove to be problematic in a household of pedestrian palates...

Keep sharing your recipes...
 
SmoothSeas said:
I'd love to try making this, but I'm living in a household with 4 other people, either they don't like this, or due to food sensitivities can't eat that.

I love to cook and love spicy dishes, but sometimes menu planning can prove to be problematic in a household of pedestrian palates...

Keep sharing your recipes...
Click to expand...
This recipe is not in the least... spicy. Rather mild, creamy and super smooth.
 
d
senior chef said:
This recipe is not in the least... spicy. Rather mild, creamy and super smooth.
Click to expand...

Didn't see anything remotely spicy in the ingredients list. I'd probably bring up my own white sauce to substitute for the tinned soup.

I usually just add a little something 'hot' to dress-up my personal portion.

What's your favorite cuisine...?
 
Too many ingredients that I personally don't or can't eat,
(both this one and your previous one)
but I do enjoy looking at the recipes, anyway. :geek::)
 
SmoothSeas said:
d


Didn't see anything remotely spicy in the ingredients list. I'd probably bring up my own white sauce to substitute for the tinned soup.

I usually just add a little something 'hot' to dress-up my personal portion.

What's your favorite cuisine...?
Click to expand...
Making your own "white sauce" will, no doubt, dramatically change the flavor. Is it canned soup you object to OR mushrooms ?
Favorite cuisine ? I have so many that I love. Italian, Chinese, Mexican, French, German, and good old "down-home" American.
Often, I wake up with a specific taste in my mouth as I awaken for the day. I don't move from bed until I have made a mental note of my on hand ingredients. If I don't have them on hand, I go to the supermarket.
Tonight is pizza night. Italian sausage, fresh mushrooms and pepperoni and, of course lots and lots of mozzarella and a hint of parmesan. Just made my dough a few hours ago. I'll let it ferment until dinner time.
 
I think its a great recipe but the hubby won't eat mushrooms and I can't eat the soup. I have to eat gluten free.
I know it would taste bland just using a cream sauce instead of the soup.
I tried that one time on the old fashioned string bean casserole. I always loved that that recipe. I even made crispy onions to go into the dish instead of the canned onions.
It was terrible. Some things you can't substitute.
 
Jules said:
For me the sherry would be the secret ingredient that gives a special flavour.
Click to expand...
Sherry is indeed THE secret ingredient. It is entirely a question of which sherry you choose. 55 years ago when I 1st altered the recipe I used a sherry that I can no longer find. My best advise is to try several until you find the right flavor to suit your palette. Expensive sherry is often the best.
 
Ruth n Jersey said:
I think its a great recipe but the hubby won't eat mushrooms and I can't eat the soup. I have to eat gluten free.
I know it would taste bland just using a cream sauce instead of the soup.
I tried that one time on the old fashioned string bean casserole. I always loved that that recipe. I even made crispy onions to go into the dish instead of the canned onions.
It was terrible. Some things you can't substitute.
Click to expand...
Hubby will not eat mushrooms ? How sad.
 
@senior chef its not only sad it a sin. lol I've tried taking them out of his serving but he says he can taste them. He won't eat green peppers either. I think he was brought up on very bland food.
I didn't bring my kids up that way though, I had them try everything and now there isn't much they won't eat and both of them are good cooks.
 
Ruth n Jersey said:
@senior chef its not only sad it a sin. lol I've tried taking them out of his serving but he says he can taste them. He won't eat green peppers either. I think he was brought up on very bland food.
I didn't bring my kids up that way though, I had them try everything and now there isn't much they won't eat and both of them are good cooks.
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I feel so sorry for you. It must be incredibly frustrating as I'm sure you have dozens and dozens of excellent recipes needing mushrooms.
I once had a GF that was too picky. She demanded rice with every meal. Yes, 3 X/day. I quickly got tired of that and we broke up before it barely got off the ground.
 
Lewkat said:
That recipe sounds absolutely disgusting. We were served turkey tetrazzini in our college cafeteria and one look at it turned my stomach.
Click to expand...
College cafeteria ? Oh, no. I can't imagine a college cafeteria could even begin to make a decent, edible tetrazzini. In any event, you haven't the slightest idea of what you are missing IF it is prepare by a chef and not some trainee line cook.
 
senior chef said:
Super easy to make and absolutely delicious.
Can be made with fresh mushrooms IF you happen to have an excess of mushrooms, But for ease of preparation I use canned Campbell's Cream of Mushroom soup AND fresh mushrooms.
The following serves two hungry persons.

12oz. of cubed chicken breast. Cubed into bite size pieces
4oz. of cubed ham. (like "Cook's Ham Steak) bite size pieces
2 cans of Campbells Cream of Mushroom soup.
1 & 1/4th cup of milk (not on a diet ? then use half and half)
2 tsp minced fresh garlic.
1/4 cup of parmesan cheese
1/2 tsp white pepper
1 & 1/2 cup of fresh mushrooms , sliced
1 TBLSP butter
2 TBLSP sherry
Mozzarella cheese.
salt to taste
spaghetti pasta.

You will need two au gratin dishes OR a larger Pyrex dish. Also, you will need a working broiler (heat ABOVE dish)

Lightly saute fresh mushrooms in butter. Set aside until needed.
In LARGE, deep saute pan, saute both chicken cubes AND ham cubes in 2 TBLSP veg oil. Stir often. Cook only until just barely done. DO NOT BROWN !
Add 2 cans mushroom soup, the sautéed mushrooms, milk, garlic, white pepper and bring to a very slow simmer.
Simmer for 15 minutes. Add 1/4 cup grated parmesan cheese.
Add sherry. If it is not drinking quality, don't use it.
Stir well.
taste for desired saltiness.
Turn off heat and set aside until almost ready for dinner time.
bring a medium/ lg pot of water to a rolling boil.
Add salt to water.
add enough spaghetti pasta for 2 persons
Cook until al dente (almost but not quite fully cooked.)
drain pasta well.
Add pasta to two au gratin dishes or one med/large Pyrex dish.
Cover the pasta with all of the "chic/ham/mushroom" sauce.
Generously cover the "sauce" with as much mozzarella cheese as you like. Kinda like on a pizza. At this stage, I'm heavy handed 'cause I love cheese.
Place dish(es) under a broiler and broil until cheese is melted and starts to turn lightly brown. Watch like a hawk. It can go from being just barely melted to burned black very quickly.
Serve immediately !

PS: if you have any leftover sauce, it can be frozen BUT NOT the pasta.
Click to expand...
Sounds good and easy to me, thanks for sharing! :) I never had a chicken tetrazzini before.
 

Last edited:
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