Chicken Tetrazzini

Can't Stay Out of the Kitchen


This mouthwatering casserole is filled with chicken, linguine, bell peppers, mushrooms, toasted almonds and two cheeses. It's rich, creamy, cheesy and fabulous comfort food. It's also a terrific main dish entree for company and holiday dinners since it makes a lot.


  • 1 whole chicken (cooked and deboned, yielding 4-6 cups chicken cut in bite-sized pieces )
  • several quarts of chicken broth ((from cooking off chicken) as needed )
  • 1 lb. linguine (cooked in homemade chicken broth (if you have it))
  • 1/2 stick unsalted butter ((1/4 cup))
  • 2 cloves garlic (finely minced)
  • 1 red bell pepper (diced)
  • 1 yellow or green bell pepper (diced)
  • 1/4 cup all-purpose flour ((I used unbleached flour))
  • 2 cups half-and-half
  • 3 1/2 cups homemade chicken broth ((included in above ingredient))
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 2 cans cream of mushroom soup
  • 1 oz. jar diced pimientos
  • 1 tbsp. worcestershire sauce
  • 4 cups mozzarella cheese (shredded)
  • 2 3/4 to 3 cups parmesan cheese (shredded, or Italian cheese blend, divided use)
  • 1 cup toasted sliced almonds
  • 2 7-oz. jars whole mushrooms (drained and mushrooms patted dry)


  1. Cook a whole chicken in a crockpot filled with water overnight on low. Add salt and pepper before cooking. Drain off all the chicken...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Chicken Tetrazzini

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