Chicken Tetrazzini Recipe
~ A One-Dish Favorite ~

This chicken tetrazzini recipe calls for yoghurt in the sauce, rather than cream, making it a healthy alternative to traditional chicken tetratzzini.  A delicious casserole with a rich, flavorful sauce. The mozzarella topping enriches the flavor.

Chicken Tetrazzini Recipe

Serves 4 to 6


To make turkey tetrazzini, substitute turkey for chicken.

  • 1 pound (16 ounces) spaghetti 454 gram
  • 1½ cups sliced mushrooms
  • 1 clove garlic pressed
  • 1 Tablespoon butter
  • 3 Tablespoons white wine
  • 2 Tablespoons butter
  • 2 Tablespoons unbleached all-purpose flour
  • 1 Tablespoon dried oregano
  • 1½ teaspoons dried marjoram
  • 1½ teaspoons dried sage
  • 1½ to 2 cups chicken stock
  • 1 cup plain yoghurt
  • 2 cups chopped cooked chicken
  • Mozzarella cheese


Preheat oven to 375° F (190° C). Cook the spaghetti al dente (firm to bite); rinse and drain. Meanwhile, saute the mushrooms and garlic in 1 tablespoon butter. Add the wine, stir to blend and remove from heat.

In a separate medium-size skillet, melt remaining 2 tablespoons butter and stir in the flour. Cook for a couple of minutes, then add the oregano, marjoram, sage and chicken stock. Stir to blend. Bring to a boil, stirring constantly with a wire whisk; continue cooking until mixture thickens. Remove from heat and add the yogurt. Combine with the mushroom mixture and chicken.

Place the cooked and drained spaghetti in a large greased casserole dish and pour the chicken mixture over it. Sprinkle with mozzarella cheese. Bake for about ½ hour or until cheese melts and is golden.

Modified from the Turkey Tetrazzini Recipe in "The Stoneyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg.

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