Skip to content

Chicken Tetrazzini

WebMD Recipe from

Total Time: 1 hr 15 mins

Chicken Tetrazzini

This retro dish will please kids and adults alike.


  • 6 ounces fettuccine, preferably spinach
  • 2 teaspoons canola oil
  • 3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
  • 6 ounces button mushrooms, quartered
  • 1 teaspoon chopped fresh rosemary, divided
  • 3 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup low-fat milk
  • 2 cups cubed cooked chicken breast
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup fine dry breadcrumbs
  • 1 tablespoon finely chopped fresh parsley
  • grated zest of 1 lemon
  • salt, to taste
  • lemon juice, to taste
  • freshly ground pepper, to taste


Step 1
Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
Step 2
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
Step 3
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
Step 4
Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
Step 5
Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
Step 6
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Healthy Recipe Finder