Chicken Tetrazzini

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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.

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I have tried this recipe two times. The first time I followed the exact instructions and it had not a lot of flavor, so the second time I change the mushrooms to baby bella, and the cheese to Mexican cheese. Again it lacked of flavor. The crust is good, the recipe is correct, but not a lot of taste. I will not repeat this recipe again. A lot of spices, not well combined.

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VERY delicious! I prepped everything ahead of time so I'd have plenty of time during cooking. My mom's old-fashioned tetrazinni recipe which had you boil a whole hen and use canned soups for the sauce has some cayenne pepper in it as well as some bell pepper. I will definitely be adding the cayenne next time for some zest. I also put raw asparagus into this along with the frozen peas before baking and it was PERFECTly textured. I halved this recipe, served it to my family of 3, and had half of it left which I packed into a foil pan in the freezer. We'll have it later when I need a quick and easy meal. I served it with garlic toast made from Asiago Cheese Bread, butter, and Penzey's Brady Street Cheese Sprinkle. It was GREAT!

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This took me exactly 1 hour 25 minutes from start to table (and that included cleaning my kitchen while it baked and giving it 10 minutes to set after it came out of the oven. To do that, you need 2 pots. I started with cooking the mushrooms; then the onions and garlic. To that I added shredded zucchini for a veggie. After that, I cooked the chicken in the same pan but I cut mine into thin slices before cooking so I didn't have to take the times to let it cool some and shred it after. While I cooked the mushrooms, I boiled the pasta (2 minutes shy of the suggested cooking time. Then while I cooked the chicken I made the sauce (which I added parm cheese to. Little tip, don't prep everything first. It takes 8 minutes for the mushrooms to cook which is plenty of time to chop your onion and garlic. And while those cook, you have plenty of time to chop your chicken.

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This recipe is just okay. I found it to be a little bland. I will make it again, but will definitely up the amount of garlic, wine and herbs. The family still liked it as is, but I think the recipe could be improved. Also, I did not think that the dish was too dry as some others have commented.