Best Chicken Tetrazzini Food

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450°F. Spread 1 tablespoon of butter over a 13x9x2-inch baking dish. Melt 1 tablespoon of butter and the oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon of each 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 the mushrooms to the same pan. Sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add 1 tablespoon of butter. Add the onion, garlic, and thyme, and sauté 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 the remaining 3 tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, broth, cream, nutmeg, remaining 1 3/4 teaspoon 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 1 minute.
• 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. Bake uncovered until golden brown on top and the sauce bubbles, about 25 minutes.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

FOOD NETWORK'S CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450°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.

EASY CHICKEN TETRAZZINI

Steps:

• Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
• In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour, thyme, salt, and pepper; cook, stirring constantly, for 2 minutes. Stir in broth and cream; cook, stirring frequently, until thickened, about 10 minutes. Stir in noodles, chicken, peas, and cheese until well combined, and cook until heated through. Spoon mixture into prepared pan. In a small bowl, stir together bread crumbs and oil; sprinkle onto casserole. Bake until hot and bubbly, 35 to 45 minutes. Let stand for 10 minutes before serving.

BEST CHICKEN TETRAZZINI

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!

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)

Steps:

• Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
• Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
• Rest 5 minutes, then chop into small pieces, or shred.
• Preheat oven to 160°C / 325°F.
• Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
• Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
• Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
• Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
• Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
• Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

CHICKEN TETRAZZINI RECIPE

Steps:

• Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
• Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
• Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
• In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
• Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

CHICKEN TETRAZZINI

Steps:

• In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

CHICKEN TETRAZZINI

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.

SLOW COOKER CREAMY CHICKEN TETRAZZINI RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in bottom of slow cooker.
• Pour melted butter on top of chicken
• Sprinkle Italian dressing mix on top of chicken and butter.
• Top with diced onion and minced garlic.
• In a small bowl, whisk together cream of chicken soup and chicken broth, then pour over chicken.
• Cut cream cheese into small cubes and place on top.
• Cover and cook on high for 3-4 hours.
• Remove chicken from slow cooker and shred or dice; set aside.
• Add cornstarch to the slow cooker and whisk until smooth.
• Add chicken and cooked fettuccine to the sauce in the slow cooker and mix until combined.
• Garnish with parsley and serve.