CHICKEN TETRAZZINI FLORENTINE
Chicken Tetrazzini Florentine: A complicated name for an easy way to get a hot, cheesy chicken and pasta bake on the table!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
- Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted.
Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 105 mg, Sodium 690 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 3 g, Protein 34 g
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
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
CHICKEN FLORENTINE CASSEROLE
I did a search for a recipe containing chicken breast, mushrooms and fresh baby leaf spinach and I found this delicious and simple recipe on AllRecipes.com. It is very easy to put together and I found it to be quite tasty. I hope you will enjoy it!
Provided by Bev I Am
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
- Remove from oven and set aside.
- Increase oven temperature to 400°F.
- Melt butter in medium saucepan over medium heat.
- Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
- Cover the spinach with mushrooms.
- Pour half the sauce mixture over the mushrooms.
- Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
- Sprinkle with bacon bits, then top with mozzarella cheese.
- Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
- Serves 4.
EASY CHICKEN TETRAZZINI
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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 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 FLORENTINE CASSEROLE
I found this on the web as I searched for recipes to fit Dr Brewer's pregnancy diet. It's packed with protein and calcium, plus vitamin-rich spinach. Great for non-pregnant people, too!
Provided by Queen of Harts
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the spinach in the bottom of a 1 1/2 qt buttered casserole. I usually have to cook the chicken while I get everything else ready - I just add some olive oil to a pan and cook it up on the stove, then cut it into chunks with my kitchen shears. You could also buy the precooked chicken in the grocery store; Tyson makes some that is good.
- Melt the margarine in a saucepan and stir in the flour. Let bubble one minute, stirring constantly.
- Add spices and milk. Stir constantly until mixture thickens; add cheese and chicken.
- Pour chicken mixture over spinach. Top with bread crumbs and dot with butter.
- Bake at 350 degrees for 20 minutes or until casserole is heated completely. If bread crumbs need additional browning, place under the broiler for a minute or two.
Nutrition Facts : Calories 342.2, Fat 16.4, SaturatedFat 8.9, Cholesterol 96.6, Sodium 951, Carbohydrate 21.5, Fiber 2.8, Sugar 1.2, Protein 27.6
CHICKEN TETRAZZINI FROM GIADA
Make and share this Chicken Tetrazzini from Giada recipe from Food.com.
Provided by smccall
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450.
- Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
- In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
- In a large bowl, shred the chicken into bite size pieces.
- Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
- Bring a large pot of salted water to a boil. Add the linguine and cook. 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 to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 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
CHICKEN TETRAZZINI
This was one of my favorites growing up, and I always get compliments whenever I make it. I love parmesan cheese so I use a full cup of it on top.
Provided by trublu
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
More about "chicken tetrazzini florentine food"
THE BEST CHICKEN TETRAZZINI - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (8)Estimated Reading Time 7 minsServings 6
- Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.
- Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
- Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!
BEST CHICKEN FLORENTINE RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN TETRAZZINI - WITH ROTISSERIE CHICKEN - 30-MINUTE …
From showmetheyummy.com
CHICKEN TETRAZZINI FLORENTINE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
ONE POT CHICKEN TETRAZZINI - FOOD DOLLS
From fooddolls.com
CHICKEN TETRAZZINI FLORENTINE KRAFT FOOD AND FAMILY MAG | RECIPES ...
From pinterest.com
CREAMY CHICKEN TETRAZZINI - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
CHICKEN TETRAZZINI RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
CHICKEN TETRAZZINI FLORENTINE
From pinterest.com
CREAMY CHEESY CHICKEN TETRAZZINI • SALT & LAVENDER
From saltandlavender.com
CHICKEN TETRAZZINI RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN FLORENTINE PASTA {FAMILY FAVORITE } | LIL' LUNA
From lilluna.com
CHICKEN TETRAZZINI FLORENTINE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
CHICKEN TETRAZZINI FLORENTINE RECIPE | RECIPES, FLORENTINES RECIPE ...
From pinterest.ca
CHICKEN TETRAZZINI FLORENTINE RECIPE | RECIPES, FLORENTINES RECIPE, …
From pinterest.ca
CHICKEN TETRAZZINI - CREAMY & DELICIOUS! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
WHAT TO SERVE WITH CHICKEN TETRAZZINI? 8 BEST SIDE DISHES
From eatdelights.com
CHICKEN TETRAZZINI - PREPPY KITCHEN
From preppykitchen.com
EASY CHICKEN TETRAZZINI {+VIDEO} | LIL' LUNA
From lilluna.com
CHICKEN TETRAZZINI - LIDIA
From lidiasitaly.com
CHICKEN TETRAZZINI (FREEZER FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
POULET TETRAZZINI à LA FLORENTINE | CHICKEN TETRAZZINI, TETRAZZINI, …
From pinterest.ca
CHICKEN TETRAZZINI FLORENTINE | TETRAZZINI, CHICKEN TETRAZZINI ...
From pinterest.ca
CHICKEN TETRAZZINI - CREAMY ITALIAN PASTA BAKE | RECIPETIN EATS
From recipetineats.com
HISTORY OF CHICKEN TETRAZZINI - AMERICAN PROFILE
From americanprofile.com
CHICKEN TETRAZZINI FLORENTINE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
HOW TO FEED A CROWD WITH MY FAMILY FAVORITE CHICKEN TETRAZZINI …
From familysavvy.com
CHICKEN TETRAZZINI FLORENTINE - AMERICAN RECIPES
From fooddiez.com
CHICKEN TETRAZZINI RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
CHICKEN TETRAZZINI - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CHICKEN TETRAZZINI | THE BLOND COOK
From theblondcook.com
BEST CHICKEN TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN TETRAZZINI - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CHICKEN TETRAZZINI - SWEET CS DESIGNS
From sweetcsdesigns.com
EASY CHICKEN FLORENTINE RECIPE | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love