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Chicken tetrazzini

  • 20 minutes
  • 20 minutes
  • 5-6
Chicken tetrazzini


White sauce

  • 75 grams butter
  • 2 tablespoons flour
  • 3½ cups milk
  • 1 egg yolk
  • ¼ cup grated Parmesan cheese

Chicken and mushrooms

  • 300-350 grams dried spaghetti
  • 50 grams butter
  • 100 grams mushrooms, sliced
  • 2 cups shredded cold cooked chicken
  • ¼ cup white wine
  • 1 cup grated Parmesan cheese
  • 2 tablespoons dry breadcrumbs


  1. Preheat the oven to 180ºC.
  2. To prepare the sauce, melt the butter in a saucepan. Stir in the flour and cook, stirring for 1 minute. Slowly mix inthe milk, egg yolk and cheese and cook over a low heat, stirring regularly, to make a sauce of pouring-cream consistency. Set aside.
  3. Cook the spaghetti in boiling salted water for 10-12 minutes or until tender. Drain well and return to the saucepan.
  4. Melt the butter in a small frying pan and cook the mushrooms until softened. Add the mushrooms, chicken, wine and white sauce to the spaghetti and stir well to mix. Transfer to an ovenproof dish and sprinkle over the Parmesan cheese and breadcrumbs.
  5. Bake in the preheated oven for 20 minutes.

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