Chicken Tetrizini

  • Preparation Time:
    25 mins
  • Cook Time:
    35 mins
  • Serves:
  • 500g pasta
  • 2 pk ROYCO® Chicken A La King Cook in Sauce
  • 800 ml milk
  • 250 ml water
  • 125 ml sherry
  • 250 g mushrooms, sliced
  • 100 ml oil for frying
  • 500g chicken breast or thigh meat
  • 65 g almonds
  • 100 ml fresh bread crumbs
  • 100 ml grated cheese
  • Cook pasta according to packet instructions, drain and season with salt and pepper.
  • Roast almonds at 180ºC until light golden, chop roughly.
  • Fry mushrooms in a little oil until cooked, season with salt and pepper.
  • Fry chicken in a little more oil until cooked, then cut into bite sized pieces, season with salt and pepper.
  • Mix the pasta, almonds, mushrooms and chicken together. Place in an oven proof dish.
  • Mix the contents of the packets of ROYCO® Chicken A La King with the milk, water and sherry. Bring to the simmer, stir continuously for 2-3 minutes until thickened. Pour sauce over the pasta, mix well.
  • Mix the bread crumbs and cheese together, sprinkle over the pasta.
  • Bake at 180ºC for approx. 15-20 minutes until heated through and browned on top.
  • Make this recipe in advance to step 7, freezes well for up to 3 months. Defrost completely before baking.


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