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Chicken Tetrazzini


  • ½ cup onion chopped
  • ½ cup celery chopped
  • ¼ cup butter
  • 1 tablespoon olive oil
  • 1 can chicken broth 13.75-oz.
  • 1 package of cream cheese cubed (8-oz.)
  • ¾ cup grated Parmesan cheese divided
  • 1 boz 7-oz. spaghetti, cooked and drained
  • ½ cup fresh mushrooms diced or a (6-oz) jar, drained
  • 1 cup chicken or turkey chopped


  • In a large skillet, melt butter and saute the onion and celery on medium heat until tender.
  • In a small skillet saute the mushrooms in olive oil until tender.
  • Add broth, cream cheese and ½ cup Parmesan cheese to the large skillet with celery and onions.
  • Stir on low heat until cream cheese is melted.
  • Add remaining ingredients except Parmesan cheese; toss lightly.
  • Spoon into a 12"x 18" baking dish; sprinkle with the remaining ¼ cup Parmesan cheese.
  • Bake for 30 minutes at 350 degrees.