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Chicken Tetrazzini from the New York Times

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“This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe”

Ingredients Nutrition


  1. In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  2. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  3. Remove the chicken from the broth and let cool.
  4. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  5. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  6. Add the flour and salt to taste, stirring with a wire whisk until blended.
  7. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  8. If desired, season with tabasco sauce.
  9. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  10. To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  11. Cook, stirring until heated through.
  13. Cook the spaghetti according to package directions.
  14. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  15. Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  16. If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  17. You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

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