Chicken Tetrazzini Iv Food

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CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER



Chicken Tetrazzini Casserole with Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

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



Chicken Tetrazzini image

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

1 (3 ounce) can mushrooms, drained
1 cup whipping cream or 1 cup heavy cream
8 ounces thin spaghetti, cooked and drained
2 cups cooked chicken breasts, cubed
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
2 tablespoons sherry wine
3/4 cup grated parmesan cheese

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 IV



Chicken Tetrazzini IV image

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  • Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
  • Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 730.4 calories, Carbohydrate 52.7 g, Cholesterol 173.3 mg, Fat 42.6 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 24.4 g, Sodium 919 mg, Sugar 2.3 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

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



Chicken Tetrazzini image

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

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

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 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.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Provided by Giada De Laurentiis

Time 1h35m

Yield 8

Number Of Ingredients 20

6 tablespoons butter
1 tablespoon 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 garlic cloves (minced)
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/3 cup all purpose flour
4 cups whole milk
1 cup chicken broth
1 cup whipping cream
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan cheese
1/4 cup dried Italian-style breadcrumbs

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.

Nutrition Facts : ServingSize 8

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Categories     Chicken     Mushroom     Pasta     Bake     Super Bowl     Kid-Friendly     Parmesan     Fall     Potluck     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
4 cups low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion, coarsely chopped
2 celery ribs, cut into 1-inch pieces
2 garlic cloves, smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6 tablespoons) unsalted butter
3/4 pound mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
2 tablespoons truffle butter* (optional)
1/2 lb spaghetti
2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces
1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)

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



Chicken Tetrazzini image

This Chicken Tetrazzini is quick and easy comfort food at its finest. Rotisserie chicken is tossed with noodles in the most luxurious creamy, cheesy sauce!

Provided by Jennifer Debth

Categories     Dinner     Pasta

Number Of Ingredients 14

1 (16 oz) box linguini (cooked 2 minutes less than al denté according to package directions)
1/2 cup unsalted butter (melted)
1 (8 oz) block cream cheese (softened to room temperature)
2 (10.5 oz) cans cream of mushroom soup
1 (8 oz) container sour cream (room temperature)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup white wine (can replace with milk)
4 cups cooked and cubed chicken (I used 1 rotisserie (about 1 pound))
1 (8 oz) block mozzarella cheese (shredded)
1/4 cup finely grated parmesan cheese

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.

Nutrition Facts : ServingSize 1 person, Calories 664 kcal, Carbohydrate 51 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 120 mg, Sodium 1182 mg, Fiber 2 g, Sugar 3 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

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 IV



Chicken Tetrazzini Iv image

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

Provided by Cucina Casalingo

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry wine
1 (4 1/2 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil.
  • Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  • Meanwhile, in a large saucepan, melt butter over low heat.
  • Stir in flour, salt, and pepper.
  • Cook, stirring, until smooth.
  • Remove from heat, and gradually stir in chicken broth and cream.
  • Return to heat, and bring to a low boil for 1 minute, stirring constantly.
  • Add sherry, then stir in cooked spaghetti, mushrooms, and chicken.
  • Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 765.7, Fat 43.1, SaturatedFat 24.7, Cholesterol 175.5, Sodium 981.3, Carbohydrate 53.1, Fiber 2.4, Sugar 2.2, Protein 34.1

CHICKEN TETRAZZINI CASSEROLE



Chicken Tetrazzini Casserole image

Family-friendly chicken tetrazzini is a delicious one-pot meal with pasta, chicken, and vegetables. Add a fresh vegetable salad for a satisfying meal.

Provided by Diana Rattray

Categories     Entree

Time 55m

Number Of Ingredients 12

8 ounces spaghetti
Kosher salt, to taste
5 tablespoons butter, divided
8 ounces mushrooms, sliced
5 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1 cup half-and-half (or light or heavy cream)
2 cups chicken stock , preferably low sodium or unsalted
Optional: 2 to 4 tablespoons dry Sherry
3 to 4 cups chicken, cooked
2/3 cup grated fresh Parmesan cheese (divided use, plus more for serving)
Optional: 2 tablespoons chopped parsley

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.

Nutrition Facts : Calories 456 kcal, Carbohydrate 21 g, Cholesterol 112 mg, Fiber 2 g, Protein 23 g, SaturatedFat 16 g, Sodium 521 mg, Fat 31 g, ServingSize 8 servings, UnsaturatedFat 13 g

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  • 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!


CHICKEN TETRAZZINI RECIPE - ANNA PAINTER | FOOD & WINE
In the casserole, melt 3 tablespoons of the butter over moderate heat. Add the flour, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring constantly, until a …
From foodandwine.com
5/5 (1)
Category Baked Pasta
Servings 8-10
Total Time 2 hrs
  • In a large pot of salted boiling water, cook the linguine until barely al dente, about 7 minutes. Drain well, transfer to a large bowl and toss with 1/2 tablespoon of the olive oil.
  • Meanwhile, arrange the chicken breasts, garlic cloves and bay leaves in a medium enameled cast-iron casserole; season with 1 tablespoon of salt and add enough water to cover the chicken by 1 inch. Cover the casserole and bring to a boil over moderately high heat, then reduce the heat to low and simmer for about 10 minutes, until the chicken is white throughout. Transfer the poached chicken to a plate and let cool slightly. Discard the garlic cloves, bay leaves and poaching liquid and wipe out the casserole. Tear the chicken into large chunks and add it and any accumulated juices to the bowl with the linguine.
  • In the casserole, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and lightly golden brown, about 6 minutes. Add the mushrooms and another pinch each of salt and pepper and cook until browned and softened, about 5 minutes. Transfer the vegetables to the bowl with the chicken and linguine. Wipe out the casserole.


CHICKEN TETRAZZINI - EASY PEASY MEALS
This is pure comfort food right here, and a simple dish to make and freeze for later, or enjoy for a family dinner. This easy Chicken Tetrazzini can be made quickly the night of or …
From eazypeazymealz.com
4.2/5 (5)
Total Time 1 hr
Category Main Course
Calories 433 per serving
  • In a large bowl, toss shredded rotisserie chicken with paprika, onion powder, and garlic powder. Set aside.
  • In a large dutch oven, or thick bottomed pot over medium high heat, add 2 tablespoons olive oil, and add in mushrooms. Saute 3-5 minutes until softened.


CHICKEN TETRAZZINI - FOOD NETWORK
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 ...
From foodnetwork.co.uk
Cuisine Italian
Category Main-Course
Servings 6


CHICKEN TETRAZZINI | RECIPE | CHICKEN TETRAZZINI RECIPES ...
Chicken noodle soup is a magic food, and transforming the classic dish into a casserole only amplifies its comforting effects. This 30-minute chicken dinner has all the elements of traditional chicken soup: hearty egg noodles, tender chicken, peas ‘n’ carrots — but with a creamy sauce and crunchy topping that’ll make you want seconds.
From pinterest.com.au
4.5/5 (56)
Estimated Reading Time 50 secs
Servings 9
Total Time 1 hr 20 mins


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
Servings 4
Category Main Course


CHICKEN TETRAZZINI - CAMPBELL SOUP COMPANY
Tips Serving Suggestion: Serve with sautéed spinach with garlic and Parmesan cheese-garlic bread. For dessert serve oatmeal raisin cookies. Heat the soup, water, cheese, parsley, red pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
From campbells.com
4.4/5 (22)
Total Time 25 mins
Servings 4
Calories 411 per serving


PASTA MAIN DISHES: CHICKEN TETRAZZINI IV - FOOD FOR YOUR ...
4.37 / 5 Stars | 550 Reviews by Mary “Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes
From foodforyourthoughts.com


BEST COOKING BUTTER RECIPES: CHICKEN TETRAZZINI IV
chicken tetrazzini iv chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with parmesan cheese and . Ingredients. Servings: 4; 1 (8 ounce) package spaghetti, broken into pieces ; 1/4 cup butter ; 1/4 cup all-purpose flour ; 3/4 teaspoon salt ; 1/4 teaspoon ground black pepper ; 1 cup chicken broth ; 1 cup heavy cream ; 2 tablespoons ; 1 (4.5 …
From worldbestbutterrecipe.blogspot.com


CHICKEN TETRAZZINI IV RECIPE - FOOD NEWS
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 foodnewsnews.com


CHICKEN TETRAZZINI IV - CRECIPE.COM
Chicken Tetrazzini IV . Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry. Visit original page with recipe . Bookmark this recipe to cookbook online. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to …
From crecipe.com


CASSEROLES: CHICKEN TETRAZZINI IV
Food Network Recipes,Shows and Healthy eats. Wednesday, March 25, 2015. Casseroles: Chicken Tetrazzini IV Food Network. 4.38 / 5 Stars | 545 Reviews. by Mary "Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry." View Complete Recipe Details and Reviews. Posted by sw at 12:54 AM. Email …
From food-networking.blogspot.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


ALL RECIPES - CHICKEN TETRAZZINI IV CALORIES, CARBS ...
All Recipes - Chicken Tetrazzini Iv. Serving Size : 9 x13 pan. 751 Cal. 28 % 53g Carbs. 53 % 44g Fat. 18 % 34g Protein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,249 cal. 751 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 23g. 44 / 67g left. Sodium 1,015g. 1,285 / 2,300g left. Cholesterol 125g. 175 / 300g left. Nutritional Info. Carbs …
From myfitnesspal.com


CHICKEN TETRAZZINI IV | RECIPE | TETRAZZINI, CHICKEN ...
Feb 17, 2013 - Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.
From pinterest.com.au


CASSEROLES: CHICKEN TETRAZZINI IV
Food Network Recipes,Shows and Healthy eats. Thursday, October 9, 2014. Casseroles: Chicken Tetrazzini IV Food Network. 4.37 / 5 Stars | 539 Reviews. by Mary "Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry." View Complete Recipe Details and Reviews. Posted by sw at 3:14 AM . Email …
From food-networking.blogspot.com


RECIPE: CHICKEN TURKEY TETRAZZINI IV BIG FOOD, BIG GARDEN ...
Recipe: Chicken Turkey Tetrazzini IV. Published on July 15, 2020 by Marica “Note TIP on day ahead preparation to give you more free time the morning of your luncheon.” —Pillsbury’s Food for Friends (1978) “TIP: May be prepared, covered and refrigerated 1 day ahead. Bake, uncovered, 40 minutes.” Share responsibly! Click to share on Pinterest (Opens …
From bigfoodetc.com


CHICKEN TETRAZZINI IV - CRECIPE.COM
Chicken Tetrazzini IV . Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry. Visit original page with recipe. Bookmark this recipe to cookbook online . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to …
From crecipe.com


CHICKEN TETRAZZINI IV | RECIPE | TETRAZZINI, CHICKEN ...
Aug 11, 2018 - Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry. Aug 11, 2018 - Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


CHICKEN TETRAZZINI IV - ALL INFORMATION ABOUT HEALTHY ...
Chicken Tetrazzini Iv Recipe - Food.com tip www.food.com. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream. Return to heat, …
From therecipes.info


CHICKEN TETRAZZINI IV RECIPES
2015-10-10 · Hi Guys, today we share about chicken tetrazzini iv all recipes hope you will enjoy it 1 (8 ounce) package spaghetti, broken into pieces; 1/4 cup butter; 1/4 cup all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup chicken broth1 pound cooked and drained spaghetti; 5 chicken breasts, cooked and cubed; 2 (10.75 ounce) cans condensed …
From tfrecipes.com


CHICKEN TETRAZZINI ALFREDO - ALL INFORMATION ABOUT HEALTHY ...
Chicken Tetrazzini — Elizabeth Hoagland tip www.elizabethhoagland.com. Add 1 heaping teaspoon of chicken base bouillon, and garlic. Add 2 cups of mozzarella cheese, 3 Tablespoons parmesan cheese. Add 1 can cream of chicken soup and whisk until blended well on low heat. Final Step: Remove skin from the two chickens and pull meat off in bite-size pieces, adding it …
From therecipes.info


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