Comments on: Chicken Tetrazzini Casserole

By: Barbara Schieving

Barbara Schieving — Tue, 06 Mar 2018 23:46:50 +0000

In reply to Deb @ Cooking on the Front Burner. Enjoy!

By: Deb @ Cooking on the Front Burner

Deb @ Cooking on the Front Burner — Tue, 06 Mar 2018 15:39:26 +0000

Well, since old man winter decided to return, I am craving comfort food dishes! This one is going on my must try list!

By: Barbara Schieving

Barbara Schieving — Sun, 04 Mar 2018 02:27:40 +0000

In reply to Jane, The Heritage Cook. Thanks so much for the delicious recipe Jane! I miss doing the Secret Recipe Club with you.

By: Jane, The Heritage Cook

Jane, The Heritage Cook — Sat, 03 Mar 2018 21:47:11 +0000

Thank you so much for the shout out and kind words Barbara! Today is a cold and rainy day here and this casserole would be the perfect dinner! I love the group’s collection of casseroles – they all look wonderful!

By: Kat Jeter

Kat Jeter — Thu, 01 Mar 2018 15:07:45 +0000

Always a classic, always delicious!

By: Tara

Tara — Thu, 01 Mar 2018 14:20:17 +0000

I love tetrazzini! And all the veggies you added is great!

By: Bec at It's Yummi

Bec at It's Yummi — Thu, 01 Mar 2018 12:17:17 +0000

This casserole recipe brings back so many great memories of my mom’s turkey Tetrazzini. She made it every year, with leftovers from Thanksgiving. I’m excited to try your version!

By: Barbara Schieving

Barbara Schieving — Fri, 03 Jan 2014 04:43:11 +0000

In reply to Kate. Hi Kate - glad you enjoyed it. Thanks for the feedback, a lot depends on the chicken broth you use. The topping is my favorite part too.

By: Kate

Kate — Thu, 02 Jan 2014 19:43:16 +0000

This was time consuming but I got a few meals out of it so worthwhile 🙂 Made me happy that I didn’t throw out my leftover chicken. Next time I might add a few more seasonings to the dish before baking. It definitely needed a hefty dose of salt because it tasted bland at first. The topping was my favorite part! I used Trader Joes cheddar gruyere. The panko really gives it a nice crunch. Mine did not get very browned on top but it didn’t matter. One last thing – next time I would undercook the rotini more…maybe only 4-5 minutes. I did about 6 and while it was just under al dente it came out a lil too soft once baked. A nice meal for winter which I enjoyed again and again.

Thanks for sharing!!

By: Barbara

Barbara — Fri, 29 Jul 2011 00:07:14 +0000

In reply to Amy @ A Little Nosh. Thanks for pinning it! I'm still trying to get my Pinterest up and running. You're right, so many elements could be made ahead and just top it and baked it. I loved to hear back after you make it.