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
We created a lightened-up version of this Italian favorite (5 POINTS per cup instead of 9) by using reduced-fat and fat-free versions of many of its
Categories Dinner
Time 45m
Yield 6 servings
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.
Nutrition Facts : Calories 132 kcal
CHICKEN TETRAZZINI - WW CORE
This is a great recipe for leftover chicken, or even Thanksgiving turkey. I use canned mushrooms in the recipe for speed, you can also use fresh and saute them.
Provided by CoreChick
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook spaghetti and drain.
- Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
- Stir in sour cream.
- Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
- Sprinkle with additional parmesan cheese before serving, if desired.
Nutrition Facts : Calories 414.8, Fat 7.8, SaturatedFat 2.2, Cholesterol 61.1, Sodium 379, Carbohydrate 58.7, Fiber 0.9, Sugar 5.2, Protein 30.4
EASY CHICKEN TETRAZZINI
This is a recipe that utilizes rotisserie chicken from the grocery store deli, jars of prepared Alfredo sauce, canned mushrooms, and jarred chopped garlic. I used the classic Alfredo sauce so that I could add my own sauteed garlic and onion. It was quick and easy to prepare and outstanding in flavor. This recipe is a great template; add or subtract ingredients to your heart's desire. If you are not a purist cook, this is a keeper. If desired, add a cup or so of frozen peas or broccoli to the sauce prior to mixing with the pasta. Garlic bread and a tossed salad rounded out this meal that bowled my family over. I wouldn't hesitate to serve this to company.
Provided by Happy Hippie
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta per package directions and drain. Set aside.
- Saute onion and celery in melted butter until soft.
- Add mushrooms and garlic and continue to saute for a few minutes.
- Add chicken and sautee with mushrooms and garlic for 2 minutes.
- Stir in the 2 jars of alfredo sauce, heat through.
- Add ground black pepper and cayenne to taste, mix well.
- Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
- Pour alfredo mixture over pasta.
- Using 2 forks, blend the pasta and alfredo mixture well.
- Sprinkle Parmesan cheese over casserole.
- Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
- Let dish set for 10 minutes before serving.
Nutrition Facts : Calories 208.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 13.1, Sodium 100.5, Carbohydrate 32.2, Fiber 2.1, Sugar 2.8, Protein 7.8
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.
CROCK POT CHICKEN TETRAZZINI
Simple and yummy. I often skip the almonds, although they add a nice crunch. You can use fresh or canned mushrooms, whatever suits you. I've been known to use mixed vegetables in place of the peas. Hey, anything to get the kids to eat veggies, right?
Provided by Chef MB
Categories One Dish Meal
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put all except cheese and spaghetti in crock pot. Cover and cook on low 7-9 hours.
- Turn on high, stir in spaghetti, cook till tender, about 1 more hour.
- Serve sprinkled with cheese.
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
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- 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.
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- 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.
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