Chicken Tetrazzini With A Twist Food

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 WITH A TWIST

Steps:

• Cook the pasta according to package directions, without the salt in a 4-quart saucepan. Add the zucchini and carrot for the last 1 minute of cooking time. Drain the pasta mixture well in a colander.
• Return pan to stove. Heat the oil in the saucepan over medium heat. Add the onion and cook until it's tender and translucent. Stir the soup, milk, sour cream, cheese, chicken and pasta mixture in the saucepan and cook until the mixute is hot and bubbling.

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:

• Melt 3 tbsp butter in medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Add flour and cook stirring for 1 minute.
• Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
• Bring to a boil, whisking constantly and set aside.
• Heat oven to 450 degrees.
• Cook noodles in boiling salted water until barely tender about 8 minutes.
• Drain and place in bowl.
• Stir in 1½ cups prepared sauce.
• Melt remaining 1 tbsp butter in large skillet over medium-high heat.
• Add shallots and cook stirring 1 minute.
• Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
• Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
• Add sherry and boil for 1 more minute.
• Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
• Top with half of chicken the half of mushroom mixture.
• Repeat layering with remaining noodles, peas chicken and mushrooms.
• Pour remaining sauce evenly over top and sprinkle with Parmesan.
• Bake 15 minutes until golden and bubbly.

CHICKEN TETRAZZINI

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.

CANNED CHICKEN TETRAZZINI RECIPE

Steps:

• Heat oven to 350°
• Prepare pasta according to package directions; rinse and set aside.
• In Dutch oven, sauté onion and garlic in butter for about 2 minutes. Add both cans of soup, A.1 Original Sauce, milk, Cajun spice and 1 1/2 cups of the cheese. Stir until melted and smooth. Add spaghetti noodles and chicken. Mix well. Stir in peas.
• Spread ingredients in 9 x 13 baking pan and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil. Sprinkle remaining cheese, roasted red pepper chunks, and parsley over the top.
• Bake 5 minutes or until cheese is melted.