Chicken tetrazzini recipe

Chicken tetrazzini recipe from muswellblue

egg free can make in advance ok to freeze
Category Chicken and poultry recipes
Prep time30 mins
Cook time30 mins

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700g (1lb 8oz) cooked chicken (cut into strips)
75g (3oz) butter plus a little extra
50g (2oz) plain flour
1 ½ pints good chicken stock
Grated nutmeg
274ml (10fl oz) double cream
225g (8oz) button mushrooms (sliced)
3 tbsp dry sherry
Juice of half a lemon
225g (8oz) small macaroni or spaghetti cut in similar sized pieces
100g pack flaked almonds (untoasted)
4-5 sage leaves
50g (2oz) freshly grated parmesan
Salt & freshly ground black pepper

Handy Hint

Serve with green salad


1. Make a sauce with the melted butter, flour and chicken stock. Simmer slowly for 10 minutes.
2. Turn down heat and add cream, salt & pepper. Simmer for 5 mins then add nutmeg
3. Cook pasta until soft in a pan of boiling salted water.
4. Fry mushrooms in a little butter and pour in sherry & lemon juice. Cook together for 5 minutes.
5. Drain pasta well and stir into cream sauce. Add chicken pieces and mushroom mixture
6. Pour chicken mixture into base of dish.
7. Mix together flaked almonds, parmesan and finely chopped sage leaves and strew evenly over surface of chicken mixture.
8. Dot with butter and bake 30 minutes at 375F/ Gas 5/180C.

gransnetter Reviews

From: muswellblue on Thu 31-May-12 13:58:00 Overall rating: 0.0
I get a lot of compliments for this recipe - great when the family come because it is all in one.