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Chicken-Vegetable Tetrazzini

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  • Prep 20 min
  • Total 50 min
  • Servings 6
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The classic Tetrazzini is updated with whole wheat spaghetti, edamame and rotisserie chicken. It's a hearty meal ready in less than an hour. Make it your way with the variation below.
Created Sep 8, 2011
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  • 7 oz whole wheat or multigrain spaghetti, broken into thirds
  • 1/2 cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter or margarine
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chicken broth (from 32-oz carton)
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
  • 1/2 cup chopped orange, yellow or red bell pepper
  • 1/4 cup shredded Parmesan or Asiago cheese (1 oz)


  • 1
    Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
  • 2
    Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • 3
    Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
  • 4
    Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.

Nutrition Information

No nutrition information available for this recipe
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