Recipes and Cooking Classic Chicken Tetrazzini Chicken and noodles in a creamy, buttery sauce. This chicken tetrazzini tastes just like Mom's. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 15 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce dried spaghetti or linguine 2 tablespoon butter 2 cup sliced fresh mushrooms ½ cup sliced green onions ¼ cup all-purpose flour ⅛ teaspoon ground nutmeg ⅛ teaspoon black pepper 1 ¼ cup chicken broth 1 ¼ cup half-and-half or milk 2 cup chopped cooked chicken or turkey 2 tablespoon dry sherry or milk ¼ cup grated Parmesan cheese ¼ cup sliced almonds, toasted 2 tablespoon chopped fresh parsley (optional) Directions Preheat oven to 350°F. Cook spaghetti according to package directions; drain. Meanwhile, in a 4-qt. Dutch oven melt butter over medium. Add mushrooms and green onions; cook until tender, stirring occasionally. Stir in flour, nutmeg, and pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken, sherry, and half of the cheese. Add spaghetti; stir gently to coat. Transfer pasta mixture to a 2-qt. rectangular baking dish. Sprinkle with remaining cheese and the almonds. Bake 15 minutes or until heated through. If desired, sprinkle with parsley before serving. Chicken and Vegetable Tetrazzini Prepare as directed, except add 8 oz. fresh asparagus, trimmed and cut into 1-inch pieces, or 1 1/2 cups small fresh broccoli florets to the pasta water the last 1 minute of cooking.Per Cup: 425 cal., 21 g total fat (9 g sat. fat), 82 mg chol., 630 mg sodium, 39 carb., 3 g fiber, 3 g sugar, 22 g pro. Rate it Print Nutrition Facts (per serving) 421 Calories 21g Fat 38g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 421 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 82mg 27% Sodium 630mg 27% Total Carbohydrate 38g 14% Total Sugars 3g Protein 21g Vitamin C 2.4mg 12% Calcium 121.2mg 9% Iron 2.3mg 13% Potassium 257mg 5% Folate, total 88.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.