Chicken Tetrazzini

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Wonderful dish! I also tweak it a bit, mostly due to using what I have on hand. I skip the wine, I use 2% milk instead of whole because that's what I generally have, and instead of heavy cream I add a little more milk with about 4 tbsp cornstarch to thicken. I left out the mushrooms because I didn't have them and added celery. I have used both Asiago and Romano cheese for this dish when I didn't have Parmesan on hand, and I have replaced the breadcrumbs with dried wheat bread I chopped up and sprinkled on top. If you want a little less butter you can leave off the butter at the end and it still comes out delicious. I used canned peas instead of frozen because that's what I had. Wonderful the way it is but easily customizable using whatever is in your pantry and fridge. : My husband doesn't like pasta in general, but he likes this dish!

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This was so delicious! I tweaked the recipe a bit. I seasoned the chicken breast overnight with garlic, onion, salt and pepper and red pepper flakes. then I baked the chicken breast covered in the over for an hour. It was so moist an tender when it was done. I also added more thyme than the recipe called for. I tasted the sauce so make sure I didn't overdo the salt. I also omitted the white wine and it was still so delicious. I made it for valentine's day and my boyfriend was floored. He couldn't stop commenting on how delicious it was. I am having leftovers for the next two nights!

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When I told my husband I was making chicken tetrazzini, he grimaced, having a flash-back to his mother's version made with cream of mushroom soup and angel hair. By the end of the meal he was raving about my version and getting seconds.

Prep is key here. Most ingredients you'll have in the kitchen, but you just need them ready so that the cooking process goes seamlessly. (Having someone to help clean as you go is a plus!!

You can bet your bottom dollar next time I tell my husband chicken tetrazzini is on the menu, I'll get nothing but smiles! :

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This is FABULOUS! Very simple to make, especially if you do all the prep work ahead of time, before you start cooking. Everyone was making "YUM" sounds through the whole meal! Thanks for the foolproof, delicious recipe!

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Excellent recipe. We used leftover beer can chicken from the freezer for convenience but otherwise stayed true to the recipe. Absolutely delicious. Pair it with a buttery Chardonnay :.

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Made this for large dinner party and everyone loved it! Very flavorful and hearty. Put it together earlier in the day and then baked it that night, which worked perfectly. Will definitely make it again.

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The recipe was far too fatty so I made a few adjustments and it still came out fabulous. I used boneless skinless chicken thighs b/c they're more economical and tastier. I seasoned both sides of the thighs with paprika, sea salt, and pepper, then sauteed till cooked through. I substituted 2% milk and evaporated milk in place of heavy whipping cream. While my dish wasn't terribly rich, it was definitely not lacking in flavor. I also used dried parsley and ground cloves instead of nutmeg, since those were the only things I had in my pantry. I used fat free low sodium chicken broth and definitely did not use as much butter as the recipe called for. For the tray, the mushroom/onion sautee mix, and part of the chicken, the PAM spray was my friend. Whenever I did use butter, I used lower fat version.

All in all, this recipe was great, not lacking in flavor me, and I even added crushed red pepper flakes on top for extra heat (I'm a spicy food fiend.

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Amazing! I'm a complete newbie yet pulled it off. Don't be discouraged because it's labeled "intermediate", it's very simple, just requires time :

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Time consuming, but worth it if you have the time. I was out of white wine and used sherry instead which worked out well. New addition to my dinner menu. Very good, Thank you Giada!

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Wow! My house and kitchen smelled like Italian restaurant heaven. It was fantastic and I swear it tasted like it had bacon in it. It was smokey and the crunchy topping added the perfect texture to the creamy pasta. It really was perfect. Thanks again, Giada! U Rock! #2 Review: Made this again tonight and did make a few changes. I used shredded turkey from a leftover turkey I roasted for dinner last night, and used turkey stock instead of chicken stock. Used leftover champagne instead of wine and used dried thyme instead of fresh, cutting it back to 1/3 of what the recipe called for the herb. I didn't have fresh mushrooms, so I used one can of mushrooms and at the end, when cooking the sauce, I added one can of Campbell's Golden Mushroom soup to the sauce to add that mushroom flavor. It was amazing. My husband loved it. I will definitely make it again and again.