Chicken Tetrazzini


  • 500g Crown Premium
  • 1Kg Chicken Breasts
  • 300g Button mushroom, thickly sliced
  • 1 Medium Onion, finely chopped
  • 3-4 Garlic Cloves, Minced
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon lemon
  • Chicken Broth


  1. Add 1 Tablespoon of Salt to 1 Kg of Chicken breasts. Add garlic powder, seasoning and water.
  2. Cook for 15 minutes. Cut into shreds and set aside. Set the chicken broth side too.
  3. Chop the onions and mushrooms and set aside.
  4. Bring water to a boil in a pot and add the Crown Premium Pasta.
  5. Cook for 6 minutes. Drain, cool, and set aside.
  6. Add 2 tablespoons of olive oil to a pot, add the 3-4 minced garlic cloves, add the finely chopped onions, chopped mushrooms and salt to taste. Fry for 4 minutes. Take out and set side.
  7. In that pot, melt 4 tablespoons of unsalted butter, add the all-purpose flour, chicken broth and mix till it becomes smooth.
  8. Add the cream, 1 tablespoon of lemon juice, freshly ground black pepper, shredded chicken breasts, mushroom, and the Crown Premium Spaghetti.
  9. Mix all together.
  10. Grate the mozzarella cheese and add to the Spaghetti mix.
  11. Bake at 350F for 15 mins.
  12. Remove the lid and continue baking for 10mins.
  13. Take out, serve in a plate and garnish with chopped parsley.
  14. Enjoy your meal.

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