Chicken Tetrazzini From Simply Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN TETRAZZINI FROM SIMPLY RECIPES



Chicken Tetrazzini from Simply Recipes image

A great comfort food on a cold night. I use a pre-roasted chicken that you can buy in the deli to cut down on prep time. My kids love this dish!

Provided by bennygirl

Categories     Poultry

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

12 ounces egg noodles or 12 ounces spaghetti, linguini, any other pasta
12 ounces fresh mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups chicken, cooked and coarsely chopped
1 cup frozen peas
2/3 cup parmesan cheese, freshly grated (divided into 1/3 and 1/3 cups)
1/3 cup swiss cheese, shredded
2 tablespoons lemon juice
salt and pepper
1/4 teaspoon ground nutmeg
1/3 cup fine soft bread crumbs (if using bread crumbs make sure they are fresh and chopped to a fine texture) or 1/3 cup panko breadcrumbs (if using bread crumbs make sure they are fresh and chopped to a fine texture)
1/4 cup fresh flat-leaf parsley (for garnish) (optional)

Steps:

  • Preheat oven to 375 degrees F. Start heating 2 to 3 quarts of water for the pasta. Add 1 tsp of salt for each quart of water.
  • Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
  • In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
  • About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
  • In a saucepan add the butter and flour, and slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
  • When the pasta is ready, drain it. In a large bowel combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it i seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole (or if you increase the serving size, use the appropriate size dish).
  • In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumps. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 Tbsp butter, cut into bits. Use more butter, if needed to cover the casserole with butter with about a bits every 3 inches.
  • Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden. If top is browning too quickly, you can cover with foil.
  • Garnish individual servings with chopped parsley.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Provided by Marian Collins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 7

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!

Provided by Nicole Leonard

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package spaghetti
1 ½ teaspoons margarine
¼ cup chopped onion
3 cups chopped cooked chicken
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can cream of chicken soup
4 ounces shredded Cheddar cheese
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Make and share this Easy Chicken Tetrazzini recipe from Food.com.

Provided by TishT

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon reduced-calorie margarine
1/2 cup scallion, chopped (about 5 scallions)
8 ounces button mushrooms, sliced
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup fat-free chicken broth
1/2 cup nonfat milk
1/2 lb cooked skinless chicken breast, cubed
1/4 cup canned pimiento, drained and sliced (about a 2 oz jar)
2 tablespoons cooking sherry
3 1/2 tablespoons grated parmesan cheese
8 ounces uncooked spaghetti, broken into thirds and cooked

Steps:

  • Melt margarine in a large saucepan over medium-high heat.
  • Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
  • Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
  • Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
  • Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
  • Stir in cheese and add cooked spaghetti; toss gently.
  • Yields about 1 cup per serving.

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

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

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

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.

SIMPLE SKILLET CHICKEN TETRAZZINI



Simple Skillet Chicken Tetrazzini image

Remember Mom's creamy, delicious chicken tetrazzini? Here's our simple skillet version-made with refrigerated fettuccini and Alfredo sauce.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 7

1 pkg. (9 oz.) refrigerated fettuccine
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into strips
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 can (4 oz.) sliced mushrooms, drained
dash black pepper
1/4 cup POLLY-O Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Stir in sauce, mushrooms and pepper. Reduce heat to low; cook 2 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese.

Nutrition Facts : Calories 550, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 39 g

More about "chicken tetrazzini from simply food"

CHICKEN TETRAZZINI {A FAMILY FAVORITE} | LIFE MADE SIMPLE
Main Dishes • Pasta • Recipes. Chicken Tetrazzini. LifeMadeSimpleTeam August 12, 2021. Rate Jump to Recipe. Delicious chicken tetrazzini from scratch is perfect for a family meal or for feeding a crowd! It’s creamy and comforting! Homey chicken tetrazzini is filled with creamy mushroom sauce and on the table in 60 minutes. Complete this meal with a simple …
From lifemadesimplebakes.com
4.8/5 (13)
Total Time 1 hr
Category Main Dishes
Calories 1094 per serving


10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME
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.
From tasteofhome.com


CHICKEN TETRAZZINI {CREAMY!} - LEFTOVERS THEN BREAKFAST
How To Make Creamy Chicken Tetrazzini. ONE: Cook the noodles al dente, according to package directions. Reserve a little of the pasta cooking water for later. Preheat the oven to 350° and spray a 9×13 inch pan with cooking spray. TWO: Melt half the butter in a large pan and cook the onions and garlic for 4 minutes.
From leftoversthenbreakfast.com


CHICKEN TETRAZZINI - SIMPLE JOY
Whisk in the milk, garlic powder, onion powder, salt and pepper. Bring to a simmer, and then cook, stirring often, over low heat for 5 minutes. Stir in the sour cream and 1 cup mozzarella, taste and add more salt and pepper if needed. Add noodles and chicken to the prepared baking dish. Stir in the sauce.
From simplejoy.com


CHICKEN TETRAZZINI RECIPES | ALLRECIPES
Chicken Tetrazzini for a Crowd. If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti! Looking down on a serving of slow-cooker chicken tetrazzini served over egg noodles and garnished with fresh chopped parsley. Served with a green salad and glass of white wine.
From allrecipes.com


CHEF JOHN CHICKEN TETRAZZINI - ALL INFORMATION ABOUT ...
Chicken Tetrazzini Recipe | Allrecipes new www.allrecipes.com. 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.
From therecipes.info


EASY CHICKEN TETRAZZINI - BELLY FULL
Chicken Tetrazzini is a pasta bake casserole made with diced up chicken or turkey (or even seafood), mushrooms, and a buttery, cream based sauce. The popular American dish was created by chef Ernest Arbogast in honor of the Italian opera star Luisa Tetrazzini, who debuted at his San Francisco hotel in the 1900’s.
From bellyfull.net


EASY CHICKEN TETRAZZINI RECIPE - FOOD.COM
In a small saucepan, combine chicken broth and 1-2 tablespoons flour over med-high heat for approx 5 min (or until the flour has dissolved nicely). Pour broth mixture over the layered spaghetti, chicken and butter. Top with parmesan cheese. Place dish in oven and cook for 25-30 min, or until top is bubbly and lightly browned.
From food.com


GLUTEN-FREE CHICKEN TETRAZZINI | SIMPLY GLUTEN FREE
Instructions. Preheat the oven to 350°F and grease a 9x13-inch pan with butter or gluten-free nonstick spray. Cook the spaghetti in salted water until al dente, according to the package directions. Drain, rinse with cold water, and set aside. Melt the butter in a large skillet over medium heat.
From simplygluten-free.com


CHICKEN TETRAZZINI FROM SIMPLY RECIPES RECIPE - WEBETUTORIAL
Chicken tetrazzini from simply recipes is the best recipe for foodies. It will take approx 65 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken tetrazzini from simply recipes at your home.. Chicken tetrazzini from simply recipes may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


CHICKEN TETRAZZINI | DINNER | THE BEST BLOG RECIPES
Chicken Tetrazzini is hearty enough for Sunday dinner but easy enough to make on a busy weeknight. Simple to make and delightful to eat, whip up this easy casserole with just 15 minutes of prep time. Chicken Tetrazzini casserole pairs perfectly with garlic bread , a fresh salad , and a glass of iced tea .
From thebestblogrecipes.com


CHICKEN TETRAZZINI FROM SIMPLY RECIPES
More about "chicken tetrazzini from simply recipes" EASY CHICKEN TETRAZZINI RECIPE - CREAMY CHICKEN TETRAZZINI. 2020-04-23 · Easy Chicken Tetrazzini Recipe is a simple skillet meal perfect for busy weeknights. The delicious cream sauce brings it all together and makes the chicken and mushrooms oh so tasty! Easy Chicken Tetrazzini Recipe. If you are …
From tfrecipes.com


CHICKEN TETRAZZINI - CREAMY ITALIAN PASTA BAKE | RECIPETIN ...
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.
From recipetineats.com


EASY CHICKEN TETRAZZINI RECIPE - BBC FOOD
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring ...
From bbc.co.uk


Related Search