Chicken Tetrazzini Ii Food

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.

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.

EASY CHICKEN TETRAZZINI

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.

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:

• Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
• Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
• Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

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 II

Steps:

• Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
• In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
• Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

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.

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!

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined.
• Use tongs to stir in chicken and noodles.
• Pour mixture evenly into prepared baking dish.
• Sprinkle the top with shredded mozzarella, then parmesan.
• Bake in preheated oven for 30 minutes or until hot and bubbly.

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.

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.

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.