Chicken Tetrazzini

📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic baked pasta casserole featuring tender chicken, mushrooms, and olives in a rich creamy parmesan sauce. This vintage comfort food favorite is easy to assemble and bakes until bubbly and golden.


Prep TimeCook TimeInactive / Chill TimeYield / Servings
15 mins25 minsNone4–6 servings

🔪 Key Equipment

  • Skillet
  • Saucepan
  • Casserole dish
  • Measuring cups
  • Measuring spoons

Ingredients

MeasurementsIngredientsPrep / Notes
1/2 cupOnions (Chopped)chopped
1 TablespoonFatfor cooking
1 canMushroom Soupcondensed
1 - 6 ounce canEvaporated Milkundiluted
1/3 cupParmesan Cheese (Grated)grated
1 cupChicken (Cooked, cubed)cooked, cubed
1 - 3 ounce canMushrooms (Sliced, drained)sliced, drained
1/2 cupRipe Olives (Sliced)sliced
2 TablespoonsParsley (Chopped)chopped
2 teaspoonsLemon Juicefresh or bottled
6 ouncesNoodles or Spaghetticooked
As neededParmesan Cheese (Grated)additional for sprinkling

Instructions

Step 1: Prepare the Sauce

  1. Cook the 1/2 cup onions (chopped) in 1 tablespoon fat in a skillet until tender.

Step 2: Combine Ingredients

  1. Add 1 can mushroom soup, 1 - 6 ounce can evaporated milk, and 1/3 cup parmesan cheese (grated) to the skillet; heat and stir until well combined and warm.
  2. Stir in 1 cup chicken (cooked, cubed) along with the remaining ingredients: 1 - 3 ounce can mushrooms (sliced, drained), 1/2 cup ripe olives (sliced), 2 tablespoons parsley (chopped), 2 teaspoons lemon juice, and 6 ounces noodles or spaghetti.

Step 3: Bake

  1. Pour the mixture into a greased casserole dish.
  2. Sprinkle with additional parmesan cheese (grated).
  3. Bake at 370 degrees for 20-25 minutes until bubbly and golden brown.

💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.


Original Recipe Scan

Original Handwritten Card