CHICKEN TETRAZZINI CASSEROLE
I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread.
Provided by Jakers
Categories Chicken
Time 55m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
- Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
CHICKEN TETRAZZINI CASSEROLE
I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients except only use 1/2 cup parmesan cheese.
- Put mixture into a greased 11x7 pan.
- Sprinkle with remaining 1/2 cup parmesan cheese.
- Bake at 350° for 25 minutes or until thoroughly heated.
Nutrition Facts : Calories 370.6, Fat 13.1, SaturatedFat 5, Cholesterol 67.2, Sodium 729.5, Carbohydrate 29.9, Fiber 1.2, Sugar 2.2, Protein 30
CHICKEN TETRAZZINI CASSEROLE
Make and share this Chicken Tetrazzini Casserole recipe from Food.com.
Provided by BCG Cookbook
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break spaghetti in half and cook as directed, drain.
- Saute onions in margarine.
- Mix onions and remaining ingredients in large casserole dish.
- Bake at 350 degrees for 30-40 minutes.
Nutrition Facts : Calories 314.2, Fat 13.4, SaturatedFat 8.1, Cholesterol 38.7, Sodium 223.3, Carbohydrate 32.5, Fiber 1.7, Sugar 2.2, Protein 15.7
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.
CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
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
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g
CHICKEN TETRAZZINI
My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN OR TURKEY TETRAZZINI CASSEROLE
Three flavors of canned soup takes the place of a creamed sauce for this recipe, I like to use 2 cans cream of mushroom and 1 can cream of chicken, I would suggest to add in salt if needed at the table as the creamed soups have enough salt already added . This is really good! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
- Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
- In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
- To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
- Using a wooden spoon mix all ingredients together until well combined.
- Season with seasoned salt and pepper (or white salt).
- Transfer to prepared baking dish.
- Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).
Nutrition Facts : Calories 722.2, Fat 40.4, SaturatedFat 21.2, Cholesterol 134.7, Sodium 1135, Carbohydrate 50.4, Fiber 0.7, Sugar 3.6, Protein 39.2
CREAMY CHICKEN TETRAZZINI CASSEROLE
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
COMFORT CHICKEN TETRAZZINI
This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result.
Provided by Pebbles
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Butter 3 qt, oven proof casserole.
- In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
- Blend in flour, 3/4 c cheese and chicken broth.
- Cook until smooth and thick.
- Add seasonings, except parsley.
- Remove from heat and blend in cream and sherry.
- Add shredded chicken and cooked noodles.
- Pour into dish and top with bread crumbs, parsley and remaining cheese.
- Bake uncovered about 20 minutes.
- Brown crumbs under broiler if necessary.
- You may want to adjust the liquids a bit if you prefer a creamier sauce.
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