Annie Wingate'S Chicken Tetrazzini
A hearty chicken tetrazzini featuring tender shredded chicken, pasta, mushrooms, and cheese, baked to perfection. Perfect for comforting family dinners and gatherings.
Ingredients
- 4 lb. hen, boiled and shredded
- 1/2 lb. spaghetti, broken in short lengths ⓘ
- 1 cup chopped celery ⓘ
- 2 medium chopped onions ⓘ
- 3 Tbsp. butter or oleo ⓘ
- 1 pt. chicken stock ⓘ
- 1 can mushroom soup ⓘ
- 1/2 lb. grated hoop cheese ⓘ
- 1 small bottle stuffed olives ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- Salt and pepper to taste ⓘ
Instructions
- Boil the chicken until it falls from the bone, then remove and let cool. Save the stock.
- Cook the spaghetti in the remaining chicken stock until al dente, then drain and rinse.
- In a 3-quart saucepan, cook chopped celery and onions in butter or oleo over low heat.
- Add 1 pint of reserved chicken stock and simmer the mixture for 15 minutes.
- Gradually stir in the mushroom soup and grated cheese until melted and smooth.
- Add the cooked spaghetti to the sauce and stir well.
- Let the mixture stand for 1 hour to meld flavors.
- Stir in the shredded chicken and stuffed olives.
- Season with Worcestershire sauce, salt, and pepper, then mix thoroughly.
- Pour into a greased casserole dish and sprinkle with chopped pecans.
- Bake uncovered at 350°F for 30 minutes until heated through and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or sour cream to the sauce. If you don't have hoop cheese, sharp cheddar or mozzarella can work as substitutes. Feel free to add other vegetables like peas or bell peppers for extra flavor. This dish can also be made with leftover rotisserie chicken for a quicker preparation, similar to ‘Easy Sunday Chicken Dinner’.
Serving Suggestions
Serve chicken tetrazzini with a light salad or steamed vegetables for a complete meal. It pairs beautifully with crusty bread or garlic bread to soak up the creamy sauce. For a festive touch, consider a sprinkle of fresh parsley or chives on top before serving, making it a great option for gatherings.
Storage & Reheating
Leftover chicken tetrazzini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Annie Wingate'S Chicken Tetrazzini contains roughly 699 calories, with 14g protein, 26g carbohydrates, and 62g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 813mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other pasta shapes such as penne or fusilli. Just ensure to adjust the cooking time based on the pasta type used to maintain an al dente texture.
Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with sautéed mushrooms or a medley of vegetables like zucchini and bell peppers. Use vegetable stock instead of chicken stock and a plant-based cream soup for a delicious vegetarian tetrazzini.
Can I freeze chicken tetrazzini?
Yes, chicken tetrazzini freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).