Chicken Tetrazzini

Chicken Tetrazzini

14 Reviews
From: EatingWell Magazine, October 1997

This retro dish will please kids and adults alike.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces fettuccine, preferably spinach
  • 2 teaspoons canola oil
  • 3 leeks, white parts only, washed and finely chopped (1½ cups)
  • 6 ounces button mushrooms, quartered
  • 1 teaspoon chopped fresh rosemary, divided
  • 3 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • ½ cup low-fat milk
  • 2 cups cubed cooked chicken breast
  • Grated zest of 1 lemon
  • Lemon juice, to taste
  • Salt & freshly ground pepper, to taste
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ cup fine dry breadcrumbs
  • 1 tablespoon finely chopped fresh parsley


  • Active

  • Ready In

  1. Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
  2. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and ½ teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
  4. Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
  5. Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining ½ teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
  6. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
  • Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Per serving: 288 calories; 6 g fat(2 g sat); 3 g fiber; 35 g carbohydrates; 24 g protein; 48 mcg folate; 45 mg cholesterol; 5 g sugars; 976 IU vitamin A; 7 mg vitamin C; 123 mg calcium; 3 mg iron; 551 mg sodium; 552 mg potassium
  • Nutrition Bonus: Vitamin A (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2½ vegetable, 2 lean meat

Reviews 14

January 08, 2016
profile image
By: EatingWell User
Thrilled I left out the lemon, added red pepper flakes to spice it up a bit. I also did not put on the top coating, only covered in parmesan. Pros: great taste, low calorie, perfect for a pasta lover Cons: I wish I knew the volume of one serving.
November 19, 2015
profile image
By: DMPalmer
Lemony And Delicious I made this the night before so my daughter could pop it in the oven before I got home from work. It was a big hit! We enjoyed the surprising lemon flavor. My daughter can be a picky eater and she really enjoyed this. I used the ingredients as listed, except added a little more fettuccine than called for and the sauce was fine for that. Will definitely make again.
April 01, 2014
profile image
By: mtivnan
Excellent Recipe I was looking for something different to make with leftover roast chicken. This turned out to be a great choice. At first I didn't think 6 oz. of linguine would suffice, but it made enough to feed my husband and me with leftovers for 2 more meals. Great - leftovers of leftovers. Oh well, this is the first chicken tetrazzini recipe my husband liked. I made it once about 30 years ago (using a different recipe, obviously) and every time I suggested having it again, he gave it a thumbs down. This time I said, This is what we're having for supper. and he actually went back for seconds - and more! He wants to add this to our favorite dishes. I'm impressed! Pros: Healthy ingredients
January 22, 2013
profile image
By: EatingWell User
Great recipe! I'm always looking for healthy alternatives to my favorite recipes. After reading the other reviews, I cut the chicken broth down to 2 1/2 cups, eliminated the milk, and in it's place, I added a cup of non-fat plain greek yogurt. This really thickened up nicely, plus you have the added benefit of the extra protein in the greek yogurt. Also added some cooking sherry to suit my taste.
June 09, 2011
profile image
By: Margaret
Awesome Dish! This was an awesome casserole. Like others, I substituted linguine for the fettucine and it was perfect! Wonderful fresh flavors like a chicken pot-pie with a crunchy topping and each serving is only 7 Weight Watcher points. Serve with a salad and a glass of wine! Pros: Low-Fat, Delicious! Cons: Takes a while to prepare
April 07, 2011
profile image
By: Heda62381
In our regular rotation now I was very happy with this dish! It had a lot of flavor and I am amazed it is only 295 calories per serving. I added spinach to it to incorporate more vegetables. Next time, I will add a cup of white wine to the mix to give it more moisture. I used a rotisserie chicken to make my life easier and it was delicious! Pros: easy, tastes like it's bad for you when it isn't Cons: got a little sticky, long noodles hard to serve out of casserole
February 23, 2011
profile image
By: Dawn G
Very Good This took me more than 30 minutes to get it ready to go in the oven but it was well worth it. A smaller pasta does make it easier to serve.
December 01, 2010
profile image
By: EatingWell User
Great recipe! We subbed the chicken for leftover Thanksgiving turkey which was a good exchange of lean meats. My two year little lady had seconds!
October 28, 2010
profile image
By: EatingWell User
Awesome dish! The fresh ingredients made this dish wonderful! When I make it again, I might use a different noodle. It was a little awkward serving with the fettucine noodles. The prep time was more like 40-45 minutes.
More Reviews