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Chicken Tetrazzini

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Italian Recipes : Dinner Recipes

I stole this recipe from my twin sister Jane. I made this in large quantities and would put it in single serving dishes and freeze it for my son Alek. He took it for lunch practically everyday for a couple years running. I’m not sure if he loved it that much or he was just too lazy to make something else for lunch.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Chicken Tetrazzini

  • 450 g pkg fettuccini
  • 1 tbsp butter
  • 2 small onions finely chopped
  • 2 lbs. Cubed cooked chicken or turkey
  • 2 cans of cream of chicken soup (or cream of mushroom)
  • 3/4 cup milk
  • 1 head of broccoli cut into bite size pieces
  • Chopped parsley to taste
  • Pinch of nutmeg
  • 1/2 tsp poultry seasoning
  • 1/4 tsp fresh ground pepper
  • 1/2 cup parmesan cheese


How to Make
Chicken Tetrazzini

  1. Cook pasta; meanwhile, melt butter in a deep frying pan or wok at medium heat, when hot add onions and saute about 5 minutes.  
  2. Add cooked chicken to the pan then soup and milk. Continue heating and stirring until no lumps of soup remain.  
  3. Add broccoli, parsley and seasoning, when hot remove from heat and cover.  
  4. When pasta is cooked, drain well but do not rinse. Toss noodles with parmesan cheese then add your sauce and mix thoroughly.


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