Recipe Detail

Andrea's Chicken Tetrazzini

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Number of Servings:


  1. 1 - rotisserie chicken or cooked 4 lb. chicken
  2. 2 cups - macaroni elbow pasta
  3. 1 cans - cream of mushroom soup
  4. 2 1/2 cups - grated cheddar cheese (or substitute 1 cup with Pecorino cheese)
  5. 1 - small yellow onion diced
  6. 1/2 cups - white wine (I usually use Chardonnay)
  7. 4 cups - to 5 cups chicken broth
  8. 2 cups - milk
  9. 6 tablespoons - butter
  10. 6 tablespoons - flour


I use a rotisserie chicken to shorten the process, but you can also boil a 4lb. chicken if you want to do it yourself.

Debone chicken. In at least 4-5 cups of chicken broth, add white wine; cook pasta and onion in broth until broth is almost absorbed. I use a Dutch oven or deep pan you can transfer to the oven.

Meanwhile, make the white sauce. In one small saucepan, heat the milk.

In a separate small saucepan, melt butter on medium heat 2 tablespoons at a time, alternating with 2 tablespoons of the flour, whisking them together as you go until no lumps remain.

Once all is combined, whisk in the heated milk. I do this about 1/2 cup at a time and just continue to whisk until you get a nice smooth consistency. Remove from heat.

Combine chicken and rest of ingredients in pan with the pasta.

Bake at 350 degrees F for 30 minutes. During the last 5 minutes, add additional grated cheddar cheese and bread crumbs to the top and put under the broiler.



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