Every hometown has its famous recipes. One of ours is Ro’s Chicken Tetrazzini. The best tetrazzini ever. Made famous by one of Paducah’s most treasured cooks and founder of Whaler’s Catch Market and Restaurant, Roberta Shelby Morse (known around here as “Ro”), this tetrazzini has become a staple in many a Paducah home.
It was our dear friend Linda Crowe who introduced me to this delicious dish. Linda worked with Ro for years at Whaler’s, and they catered no tellin’ how many parties with Ro’s tetrazzini.
A few years ago, I adapted Ro’s fabulous recipe for this quick, super momma version. I’ve never met anyone who didn’t love it. Chock full of veggies and loaded with flavor, it’s a mainstay that we fix at least once a month.
And since my kids love red bell pepper and broccoli, it’s perfect for them. If yours don’t, feel free to substitute the veggies you love. Asparagus, zucchini, any color bell pepper…all would work great. Jake doesn’t like mushrooms (but the rest of us do), so he picks them out. Leave them out entirely if you’d rather. This dish is flexible!
Whip it together in 15 minutes, then bake for 30. Honestly, I think it might be the best baked pasta ever created. Don’t take my word for it…just ask the whole town! Thanks, Ro and Linda! Shake those booties!
Best Chicken Tetrazzini (adapted from Ro’s Chicken Tetrazzini, What’s Cooking with “Ro”)
- Prep time: 15 minutes
- Bake time: 30 minutes
- 8 oz. (51% whole wheat) thin spaghetti, broken into 2″ pieces
- 1 red bell pepper, chopped
- 3 green onions, chopped
- 8 oz. fresh mushrooms, sliced
- 1 cup fresh broccoli florets
- 2 cans chicken breasts, drained (or 3 cups cooked chicken, diced/shredded)
- 1 cup chicken broth
- 1 (10.5 oz) can reduced-sodium cream of chicken soup
- 1/4 cup dry sherry (or Madeira wine)
- 3/4 cup grated mozzarella + another 1/4 cup for topping
- 3/4 cup grated cheddar + another 1/4 cup for topping
- 1/4 cup grated parmigiano reggiano (or parmesan)
- 1/4 tsp fresh ground pepper
- Preheat oven to 375
- Heat a large pot of water to boil, and cook spaghetti al dente (about 5 minutes)
- Meanwhile chop the red bell pepper and green onions, and slice the mushrooms
- Combine all ingredients in a large bowl and and mix well.
- Pour in a 13×9″ baking dish, and top with 1/4 cup mozzarella and 1/2 cup cheddar
- Bake (covered) at 375 for 30 minutes