CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
BEST CHICKEN TETRAZZINI
This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.
Provided by kevin4201
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken in lots of water until done. Save the stock!
- Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
- Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
- Drain spaghetti and place in 9 x 13 baking dish.
- In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
- In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
- Add whipping cream to above mixture and stir.
- Add the above to the chicken and toss.
- Spoon chicken evenly over spaghetti.
- Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
- Cover and refrigerate overnight.
- Cook uncovered for 25 minutes in a 400 degree oven and enjoy!
Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46
ASHLEY'S DIFFERENT CHICKEN TETRAZZINI
This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.
Provided by Ashley
Categories Chicken Thighs
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
- Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 30.4 g, Cholesterol 78.9 mg, Fat 22.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 841.6 mg, Sugar 3.6 g
ASHLEY'S DIFFERENT CHICKEN TETRAZZINI
This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.
Provided by Ashley
Categories Chicken Thighs
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
- Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 30.4 g, Cholesterol 78.9 mg, Fat 22.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 841.6 mg, Sugar 3.6 g
SHERRY CHICKEN TETRAZZINI
From Sandra Lee's Semi-Homemade Cookbook. It is the best Chicken Tetrazzini I have ever eaten. Try it you will agree!
Provided by Terri Perkins
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Lightly butter a 2-qt casserole with some of the butter; set aside.
- In a large saucepan, over medium heat, melt remaining butter. Add mushrooms and garlic. Cook and stir until mushrooms are soft. Transfer to a medium bowl; set aside.
- In the same saucepan, whisk together chicken broth and sauce mix. Over high heat, bring to a boil. Add half-and-half and sherry. Stir in Swiss cheese. Cook and stir until cheese is melted.
- Add pasta to saucepan. Cook over low heat for 8-10 minutes or until pasta is al dente, stirring occasionally. Remove from heat. Stir in chicken and mushroom mixture.
- Transfer to prepared casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until heated through.
Nutrition Facts : Calories 352.8, Fat 18.2, SaturatedFat 10, Cholesterol 78, Sodium 414.3, Carbohydrate 18.5, Fiber 1, Sugar 2, Protein 23.9
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