Chicken Tetrazzini

by Erin, The $5 Dinner Mom on July 7, 2009


The boys called this “chicken spaghetti”…and it was pretty close…minus some cheese.  This would be great topped with some shredded cheddar or grated parmesan!  Since we’re dairy-free, I left it out!

16 oz. spaghetti or linguini noodles ($.97)
1 Tbsp olive oil ($.10)
2 chicken breasts, cut or diced into small pieces ($1.20) Remember that great chicken deal last week!
Salt/Pepper, to taste
4 Tbsp butter or margarine ($.30) Note: I used dairy-free margarine
4 Tbsp flour ($.08)
4 cups milk ($.40) Note: I used rice milk
2 carrots, peeled and grated ($.20)
3 garlic cloves, crushed ($.15)
4 corn cobs ($.68) On sale last week for $.17 an ear!

1. In medium saucepan, bring water to a boil. Add pasta noodles and cook according to package instructions. Drain and return to saucepan.
2. In large skillet, add olive oil and cut or diced chicken pieces. Season with salt and pepper. Saute until all chicken pieces have cooked through. Once cooked, remove from skillet and set aside on nearby plate.
3. In same skillet, add butter or margarine. Let melt over medium heat. Stir in flour, creating a paste. Whisk in milk. Whisk until paste “dissolves.” Let cook over medium heat for 4-5 minutes, or until begins to thicken.
4. Add shredded carrots, crushed garlic and cooked chicken to the white sauce. Stir through and let simmer for 5-10 minutes, or until reaches desired consistency. Stir chicken and sauce into cooked noodles.
5. Remove husks and boil corn cobs for 4-5 minutes in large saucepan.
6. Serve Chicken Tetrazinni with Corn on the Cob.

Cost $4.08

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{ 10 comments… read them below or add one }

Angela in ohio July 7, 2009 at 7:01 pm

I call it chicken spaghetti too!


Karla July 7, 2009 at 8:21 pm

would you mind if i copy this recipe?


Kelly Lininger July 7, 2009 at 9:29 pm

Great recipe – can’t wait to try it!


Iva @ Horizontal Yo-Yo July 8, 2009 at 8:54 am

And here I was wondering what in the world I was going to fix for the next two weeks for supper (we’re switching from weekly to biweekly paychecks)


Jen R. July 8, 2009 at 10:32 am

Thanks for sharing. I just went through my pantry this morning and this is another recipe I can use next week so I don’t have to go grocery shopping.


mike July 8, 2009 at 11:00 am

I might cut some corn off the ear and saute it a little and mix it in with the spag…looks yummy -thanks for the great blog!


Jean July 8, 2009 at 3:47 pm

When I saw the title of the post, I was excited yet waiting for disappointment. Since I can’t eat condensed soups anymore (allergies), I can’t use/eat a lot of tetrazzini recipes – seems like most of them want you to dump in a can of soup. I’m SO glad to see that you made your own sauce! I’m going to check to make sure I have all of the ingredients, and this is going on the menu for next week! Thanks!


Erin July 9, 2009 at 8:26 am

I have never used a can of condensed soup in ANY recipe Jean! All my recipes have homemade sauces!


Jennifer July 13, 2009 at 10:41 pm

I am new and I absolutely love this website. My whole menu for this week is from your index!

Tried this recipe tonight, and LOVED IT! I have a VERY picky 14 month old and he gobbled it up. It makes a moms evening to see her kids eat well and enjoy it. My husband went gaga as well. Great recipe; what else ya got!!


Christi January 23, 2010 at 9:13 pm

So good and super easy. This is a winner. Thank you


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