CHICKEN TETRAZZINI
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
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
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
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
FAST AND EASY CHICKEN TETRAZZINI
Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.
Provided by busymom
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
- Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
- Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
- Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g
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 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
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 I
My Nana gave me this recipe; it is so good and creamy. A great comfort food. The butter can be halved for less fat.
Provided by Tammy Schill
Categories Main Dish Recipes Pasta Chicken
Yield 5
Number Of Ingredients 7
Steps:
- Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
- Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
- Bake at 300 degrees F (150 degrees C) for 40 minutes.
Nutrition Facts : Calories 826.2 calories, Carbohydrate 50.7 g, Cholesterol 166.3 mg, Fat 52.5 g, Fiber 3.6 g, Protein 38.4 g, SaturatedFat 27.8 g, Sodium 1446.6 mg, Sugar 3.8 g
CHICKEN TETRAZZINI
Perfect for potluck suppers. It can be made ahead,frozen, thawed and then baked. A favorite with children, too. My best friend gave me this recipe, and my family has been eating it forever. Very yummy!
Provided by BeachGirl
Categories One Dish Meal
Time 1h30m
Yield 1 3quart casserole or equivalent, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
- To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
- Set aside.
- In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
- Add corn flake crumbs on top of casserole.
- Drizzle with melted butter.
- Bake for 30-45 minutes until hot in center.
- VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.
Nutrition Facts : Calories 388.8, Fat 19.1, SaturatedFat 10.2, Cholesterol 90.5, Sodium 326.1, Carbohydrate 29, Fiber 1.3, Sugar 2, Protein 24.3
CREAMY CHICKEN TETRAZZINI
Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
- Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
- In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
- Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g
CHICKEN TETRAZZINI
5 points for this dish Instead of Mexican Velveeta cheese, you can use 2% Velveeta and 1 can Rotel tomatoes. source:Weight Watchers
Provided by Kimberly Mc
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.F. Spray a 9 x 13-inch baking dish with cooking spray.
- Combine all ingredients and pour into hbaking dish. Bake for 30 to 35 minutes or until bubbly.
Nutrition Facts : Calories 224.2, Fat 6.3, SaturatedFat 2.8, Cholesterol 39.5, Sodium 239.7, Carbohydrate 24.9, Fiber 1.7, Sugar 2.4, Protein 16
More about "chicken tetrazzini recipe 45 food"
GIADA'S FAN-FAVORITE CHICKEN TETRAZZINI RECIPE - YOUTUBE
From youtube.com
TURKEY TETRAZZINI - JOYFOODSUNSHINE
From joyfoodsunshine.com
TURKEY TETRAZZINI : R/RECIPES
From reddit.com
TURKEY TETRAZZINI - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
5 SIMPLE CHICKEN TETRAZZINI SOUTHERN LIVING RECIPES
From onthegrillep.com
CHICKEN TETRAZZINI RECIPE - FOOD.COM
From food.com
BEST CHICKEN TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME
From tasteofhome.com
TURKEY TETRAZZINI {EASY, CREAMY CASSEROLE!} +VIDEO | LIL' LUNA
From lilluna.com
CHICKEN TETRAZZINI RECIPE - FOOD.COM
From food.com
EASY CHICKEN TETRAZZINI RECIPE (VIDEO) - CHEFJAR
From chefjar.com
TRADITIONAL CHICKEN TETRAZZINI RECIPE - THE DAILY MEAL
From thedailymeal.com
50 KETO CHICKEN BREAST DINNER RECIPES - LOW CARB YUM
From lowcarbyum.com
CHICKEN TETRAZZINI - LIL' LUNA
From lilluna.com
CHICKEN TETRAZZINI - WITH ROTISSERIE CHICKEN - 30-MINUTE DINNER!
From showmetheyummy.com
CHICKEN TETRAZZINI RECIPE - FOOD.COM
From food.com
QUICK LEFTOVER TURKEY SOUP - JUST A TASTE
From justataste.com
CHICKEN TETRAZZINI RECIPES
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