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Tuesday, March 19 2013

The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini.Once the ingredients are mixed together, including chicken, asparagus, spaghetti, and mushrooms, the all-in-one casserole recipe bakes in just 15 minutes.


Potluck Chicken Tetrazzini
Recipe from 
Servings: 10
Prep Time: 30 mins
       purchased roasted chicken
     ounces  dried spaghetti or linguine, broken in half
    12  ounces  fresh asparagus, trimmed and cut into 1-inch pieces
     ounces  small whole fresh mushrooms
       medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
     tablespoons  butter
    1/4  cup  all-purpose flour
    1/8  teaspoon  black pepper
       14 ounce can chicken broth
    3/4  cup  milk
    1/2  cup  shredded Swiss cheese (2 oz.)
     tablespoon  finely shredded lemon peel
       slices sourdough bread, cut into cubes (about 1-1/2 cups)
     tablespoon  olive oil
     tablespoons  snipped fresh parsley
Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use.
In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly.
Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into a 13x9x2-inch baking dish or 3-quart rectangular casserole.
In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings.
nutrition information
Per serving: Calories 282, Total Fat 10 g, Cholesterol 48 mg, Sodium 258 mg, Carbohydrate 28 g, Fiber 2 g, Protein 20 g, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  0 Comments  |  Email

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