Cathys Chicken Tetrazzini Food

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
• Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
• Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

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.

EASY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Stir in 1 cup mozzarella and 1/4 cup Parmesan; cook and stir 2 min. or until mozzarella is melted. Add spaghetti, chicken and vegetables; mix lightly.
• Spoon into 1-1/2-qt. casserole.
• Bake 20 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 2 min. or until mozzarella is melted.

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.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

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.

CHICKEN TETRAZZINI

Steps:

• Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
• Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
• Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
• Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
• Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
• Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
• Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
• Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
• *Available at some specialty foods shops and D'Artagnan (800-327-8246).

CHICKEN TETRAZZINI

Steps:

• Combine all ingredients except bread crumbs and mozzarella in a large bowl and mix well. Transfer to a 3 liter casserole dish.
• Mix bread crumbs and mozzarella and sprinkle evenly over baking dish. Transfer to a pre-heated oven and bake for 20 minutes at 375°F (190°C) or until casserole is bubbling and topping is browned.
• Cool for 5 minutes before serving.

CATHYS CHICKEN TETRAZZINI

Steps:

• 1. In a small sauce pan poach your chicken, add water and put on the stove bring to a boil and then let it simmer for about 30 mins. (I got busy so mine was on for about an hour) Cool in broth. Skim the foam off the top.
• 2. In another pot add water for your spaghetti. While waiting for water to come to a boil break spaghetti into 1 inch pieces. Cook pasta according to package and drain when pasta is cooked add some butter. (I put the spaghetti into the baking dish Im going to use . This way I can sautee the veggies in the same pot I just cooked the spaghetti in and saves on clean up) You can salt your pasta water...
• 3. Add some olive oil to your pot and add onions sautee til golden add celery and then add mushrooms. Stir well. When the mushrooms are cooked thru (about 5 mins) add the garlic stir it in and sautee for a few mins.
• 4. Add 2 tablespoons of flour to your veggies stir it in until it all dissolves then add the sherry and chicken broth (use the broth that you poached the chicken in)bring to a boil until broth thickens.
• 5. When the broth thickens up add your pasta to the sauce and mix well. Put back into your baking dish top with some grated cheese and bake @ 350 until top gets lightly browned.

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.

CHICKEN TETRAZZINI

Steps:

• Melt butter in saucepan; blend in flour, salt and pepper.
• Cook until smooth and bubbly.
• Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
• Stir in sherry, chicken, mushrooms and spaghetti.
• Pour into casserole dish and sprinkle cheese evenly over the top.
• Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.

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!

HEALTHY CHICKEN TETRAZZINI RECIPE

Steps:

• Preheat oven to 375 degrees. Grease a 9x9 baking dish with non-stick cooking spray. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste almost as salty as the sea.
• Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.
• Add the remaining two tablespoons butter to the pan. Add mushrooms, stir and then cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion and 1/2 teaspoon salt. Continue to cook until onion is soft and fragrant, another 2-3 minutes. Add garlic, stir and cook another minute.
• Stir in dry sherry. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.
• Once the sauce has simmered for a few minutes and has started to thicken, drop the pasta into the boiling water. Cook until just UNDER aldente. It should have a good bite to it. Drain.
• When the sauce has thickened. Season to taste with salt and pepper. Add the pasta, 1 cup of the shredded cheese and chopped chicken. Use tongs to combine everything together. Season to taste again with salt and pepper.
• Transfer to prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake uncovered until hot, bubbly and the cheese has melted, about 20 minutes. Let sit for 2-3 minutes before serving.

CHICKEN & SPINACH TETRAZZINI

Steps:

• Cook the spaghetti in boiling water, drain and set aside.
• Pre-heat oven to 170C/fan 150C/gas 5
• warm the butter & oil in a large deep pan, add the onions and fry for a few minutes until soft. Add the garlic and mushrooms and allow the mushrooms to soften and colour nicely.
• Add the cooked chicken and stir in the flour, cook for a few minutesstirring occassionally
• Pour in the wine, bring to the boil scraping the bottom of the pan and stirring constantly. pour in the cream and return to the boil. Then turn of the heat and set aside.
• Wash the spinach and put it stil wet from rinsing into a pan with a tight fitting lid. Allow to cook in its own steam for a few minutes until limp. Drain & squeeze to remove excess water. Chop roughly.
• Fold the spaghetti, chicken and mushroom sauce and spinach together, stir in two thirds of the parmesan, season and tip into large ovenproof dish.
• Scatter the remaining parmesan cheese on top and bake for 35-40 until the top is crisp and golden.

CHICKEN TETRAZZINI

Steps:

• In a large saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt; cover with water and over high heat, heat to boiling; reduce heat to low, cover and simmer chickens at least 30 minutes or until fork tender, remove chickens to a large bowl.
• Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
• When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
• Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish.
• Chop the remaining onion.
• In a 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes and remove to a medium bowl.
• In same saucepan, melt remaining butter; when hot, stir in flour, 1 1/2 teaspoons salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
• Gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened (don't worry if there are some lumps, it won't be noticed).
• Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
• Spoon chicken mixture over spaghetti in baking dish.
• Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color.
• Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
• If making ahead (which is a good idea because this is excellent to serve to company), make it up till the cheese and paprika step, then cover and refrigerate for up to 24 hours; take it out of the fridge and let it sit for about 30 minutes or so before baking (you may need to increase the baking time about 15-20 minutes).

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
• Break the spaghetti up into shorter lengths and cook in boiling salted water following the package directions. Drain and set aside.
• Meanwhile, melt 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, for about 5 minutes, or until tender. Remove the mushrooms to a plate with a slotted spoon and set aside.
• Add 4 tablespoons of butter to the same pan and place it over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk the cream and chicken stock into the flour mixture. Add the dry Sherry to taste, if using. Add about half of the Parmesan cheese and continue to cook, stirring, until the sauce thickens. Taste and add kosher salt, as needed. If the sauce is too thick, add extra cream or stock.
• Add the mushrooms and cooked chicken to the sauce mixture and continue to cook until hot. Add chopped parsley, if using, and stir to blend.
• Turn the drained spaghetti into the prepared baking dish. Pour the sauce mixture over the pasta and spread it to cover. Top the casserole with the remaining Parmesan cheese.
• Bake the casserole in the preheated oven for 15 to 20 minutes, until hot, bubbly, and lightly browned.
• Serve chicken tetrazzini with a salad or fresh vegetables and extra Parmesan cheese.

SLOW COOKER CHICKEN TETRAZZINI

Steps:

• Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.
• Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.
• After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

QUICK & EASY CHICKEN TETRAZZINI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in large ovenproof nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Remove chicken mixture from skillet; cover to keep warm.
• Whisk flour and milk until blended. Add to broth in same skillet; mix well. Bring to boil, whisking constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently. Remove from heat.
• Heat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp. Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan.
• Broil, 4 inches from heat, 2 min. or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil.