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Main Dish

Chicken Tetrazzini [WHB]

Chicken TettraziniWhile often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds. Mushrooms were once regarded by the Egyptian pharaohs as a food that should only be consumed by royalty.

Mushrooms are a food that are gathered in the wild and harvested in mushroom farms. I have had the opportunity to visit a mushroom farm and found it to be quite an interesting experience. It involved a lot of manure and low lighting, not the best combination! It is said that in 10,000 BC, women did the gathering while men did the hunting. Women were said to be blessed with the ability to see in the dim light so they were successful in foraging for mushrooms and fungi amongst other things. (information from Wikipedia)

The Crimini mushrooms are actually immature Portobello mushrooms. If they were left to grow another 48 to 72 hours, they would quadruple in size with a Portobello shape. They are coffee colored and richer in flavor and nutrients than the more common white button mushroom. WHFoods reports that crimini mushrooms are an excellent source of selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorous.

Chicken Tetrazzini

Yield: Serves 6

Source: Adapted from Cooking Light


  • 1/2 tablespoon of butter
  • Cooking spray
  • 1/2 cup of finely chopped onion
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of salt
  • 2 cups of sliced crimini or baby portobella mushrooms
  • 1/4 cup of port wine
  • 1/3 cup of flour
  • 2 3/4 cup of chicken broth
  • 1 1/4 cups of grated fresh Parmesan cheese, divided
  • 1/4 cup (2 ounces) of cream cheese
  • 3 cups of hot cooked linguine (about 1/2 pound of uncooked pasta)
  • 2 cups of chopped cooked chicken breast (about 3/4 pound)
  • 1 tablespoon of bread crumbs


  1. Preheat oven to 350F.
  2. Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add port; cook 1 minute.
  3. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4. Add 1 cup of Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Pour the pasta mixture into an 8-inch-square baking dish coated with cooking spray.
  5. Combine breadcrumbs and 1/4 cup Parmesan cheese; sprinkle evenly over pasta mixture.
  6. Bake at 350F for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

Chicken Tetrazzini is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and this week hosted by Jai & Bee from Jugalbandi. Check out the round up on Monday!!


13 Responses to “Chicken Tetrazzini [WHB]”

  1. Sounds good, I love mushrooms of any kind!

    Posted by Kalyn | April 13, 2008, 12:18 am
  2. I love mushrooms of any kind too. My dad is an avid mushroom “hunter” and all spring and fall he gets up early in the morning to go find the best ones. It’s an art form! Wonderful recipe!

    Posted by Aran | April 13, 2008, 5:58 am
  3. Love chicken tet- and a lightened version is even more appealing!

    Posted by RecipeGirl | April 13, 2008, 11:27 am
  4. that’s interesting to know about the hunter-gatherer stuff. i believe, ‘husband’ comes from ‘house bound’. they went out only from time to time to hunt. wonder what went wrong over time.

    Posted by bee | April 13, 2008, 3:37 pm
  5. This is a dish that always reminds me of summer camp — happy memories, for sure!

    Posted by Lydia (The Perfect Pantry) | April 13, 2008, 4:34 pm
  6. Yum…I love chicken tetrazzini. I haven’t made it in a while but next time I think I’ll have to try this version!

    Posted by Erin | April 13, 2008, 4:40 pm
  7. I especially love mushroom in pasta.Love the crunchy top of breadcrums and parmesan cheese too!

    Posted by Veron | April 13, 2008, 8:28 pm
  8. OMG, that looks gorgeous. I could eat it right now.

    Posted by culinarytravelsofakitchengoddess | April 14, 2008, 9:01 am
  9. This is a great recipe! I am so printing it!

    Posted by farida | April 14, 2008, 11:05 am
  10. Cremini mushrooms are my mushroom of choice – I’ll choose them over plain white mushrooms any day! This recipe sounds delicious!

    Posted by Deborah | April 14, 2008, 12:26 pm
  11. Absolutely adore tetrazzini… and this lighter version looks great!

    Posted by Ann | April 15, 2008, 7:58 am
  12. oooooh that looks and sounds just delicious. I will have to try it.

    Posted by BrentwoodKitchen | April 16, 2008, 7:10 pm
  13. I just had to tell you, I made this last night and it was delicious! Thanks so much for sharing the recipe! :)

    Posted by LyB | May 13, 2008, 7:29 am

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