CHICKEN TETRAZZINI FROM SIMPLY RECIPES
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
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
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.
EASY CHICKEN TETRAZZINI
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
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
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
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
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
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
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.
SIMPLE SKILLET CHICKEN TETRAZZINI
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
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
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