Chicken Tetrazzini

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Wow! Super yummy! Easy to make, takes a little time but a win how ever you make it! didn't have the bread crumbs so used my ritz crackers & my itialian spices to make do. Love this dinner, will make again :-

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It took a lot of effort but the end result was yummy.

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This recipe is wonderful! The crumb topping gives it the perfect crunch! My sauce took a little bit longer than the recipe said I cooked it for about 20 minutes to get it to reduce. I will definitely be using and sharing this recipe!

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Very tasty - loved the flavors here. Easy enough to make - will make it again!

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I love this recipe!! Some facts...prep will probably be longer than 35 mins. I make this recipe at least 5-6 times a year. I've started buying whole rotisserie chicken and having the deli at my supermarket shred it for me. I also buy my onions already diced. I've made this exactly as the recipe says but for me the sauce was too thick which made the dish dry. So instead of 4 cups of milk I used 3. I used 2 cups heavy cream and 2 cups chicken broth. I didn't change any other measurements except of course a little more salt and pepper and instead of 12 oz. of linguine I used the entire 16 oz box. My sauce was just the right consistency and after baking, the sauce was plentiful. A little runny but thick enough that it stuck to the pasta. Also, taste the liquid mixture to make sure it is accurately seasoned otherwise expect a bland dish.

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Yum and super easy! Just made this tonight for me and my bf. Different to the tetrazzini I know from when I was younger--nothing canned. Just follow directions, you can't go wrong. The only thing I used differently was to use low fat (which is irrelevent considering all the butter chicken broth and to be more careful using salt. I was worried about oversalting. You can keep adding, but taking away is harder. I tasted as I cooked and stopped when it was to my taste. Fortunately I had pretty much everything in my kitchen so it was also super cheap. Have everything ready to go before you start and you couldn't possibly have a problem.

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We just had this for dinner last night and it was delicious! I followed the recipe pretty closely. The only thing I changed was using 2% milk instead of whole milk and fat free half and half instead of heavy cream. I was trying to lighten it up a little. It turned out to be quite tasty, even without the richer milk products. Next time I will use a rotisserie chicken because I think it will be worth the time and effort saved. I also might use egg noodles or something smaller. The linguine was good but I think smaller noodles might help preserve that tasty crust a little better when you are getting it out of the pan. I made this a day early and let it sit in the fridge until we had it the next night. It's definitely a keeper!

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I'm a single guy, and don't really find the time or motivation to cook. This was a pretty time consuming meal, I'm glad white wine was an ingredient because I drank the bottle while cooking this. Anyway, it came out great, I also made some garlic bread on the side, which went really well with this meal. If your looking to impress some female company, let this meal lead the way!!

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There were a lot of components to this recipe. It took me longer than expected to put it together. This would have been great to put together the night before and have it for a weekday meal. My husband thought it was a little bland. I think next time like another reveiew I may not pop it in the oven. It was creamy and delish until I put it in the oven and it dried out. Also like another review I didn't have whole milk and used skim milk. I had no problem making the sauce. Now I have a lot of dishes to do!!

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So good! I made this recipe for the second time today with the following changes, I halved the amount of chicken, mushrooms, onion and noodles, and used egg noodles, and sherry instead of white wine. Baked pastas are always too dry for my liking, so I made the full amount of sauce, and held back about 1 cup when I baked the casserole. I knew there would be plenty of leftovers, so I added the remaining sauce to the leftovers before refrigerating. I had some of the leftovers later in the evening and the flavors were actually better than when it was hot out of the oven. Oh, and I used 2% milk and cream instead of whole milk and cream. I made a lot of changes, but all the flavors were the same, and since this was the second time around, I knew the things I wanted to change to my liking.