Chicken Tetrazzini

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This is an all-time favorite of my family. The only thing I do different is cut back on the fat in the milk and cream, using lower-fat alternatives. Still tastes awesome!

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This did not have any flavor. It was not terrible, it just did not taste like chicken tetrazzini. My husband's comment was, "I wouldn't use this recipe again."

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Ridiculously good! Highly recommended. It's worth every step and the amount of time it takes to make.

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Just made it and it was delicious. Adding bacon will give it a smoke kick. You have to try it!!

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Wonderful - my household and all the neighborhood kids love!! I use boneless skinless chicken thigh meat instead - much more flavorfu! Be prepared for everyone to ask for seconds. I also use a full lb (16 oz of linguine as well!

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This was very good and made a lot. One tip..when you add the mushroom and chicken into the sauce use a slotted spoon as to avoid getting all the liquid from the mushrooms into the sauce.

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This was great comfort food. Left out half the butter and used light cream. And it is great re heated

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This was a delicious meal. I think that might have been my best pasta dish I have ever made. It was a great idea to step out of my comfort foods to make. SUCCESS!!!!!!!!

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Another wonderful recipe from Giada. I made 2 huge trays of this for the first time for a church function. I had to triple the recipe. It was a huge hit. Again I'm a rock star. Maybe one day I will tell my "secret" to the group.

I'm not sure what people are talking about when they say no flavor, too dry, or too hard/time consuming to make. Again, I tripled the recipe and it came together from start to finish in just under 1 hour.

I did make a few changes. First, I used 3 rotissary chickens and just picked the meat off. Second, I did not use the wine and just replaced it with more chicken stock. Third, based on a couple of suggestions I added parmesan cheese to the cream mixture as well as a couple pinches of red pepper flakes. Last, I did not use all of the liquid it called for. I'm really glad that I did too or it would have been a soupy mess.

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My mother made this dish for a small dinner event we hold at my house each week. This recipe is a definate keeper! Prior to baking I thought the sauce could use some additional salt, however we didnt add it and was pleased because after baking with the parmesan and bread crumbs, all the dinner guests, including myself, thought it had excellent flavor and did not need more any added salt. My mother and I did discuss possibly replacing the peas with artichoke hearts the next time for an added little pop. I do consider this a true intermediate dish because of the preparation, time involved and all the steps taken to complete the dish. Once our dinner was finished I did notice that the dish did become somewhat dryer however during the meal it was very good. We will definately keep this recipe and serve again and again. THANKS Giada.