CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
Steps:
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 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.
CLASSIC CHICKEN TETRAZZINI
An easy weeknight winner.
Provided by Southern Living Editors
Time 55m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Prepare pasta according to package directions.
- Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
- Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
- Bake at 350°F for 35 minutes or until bubbly.
CLASSIC CHICKEN TETRAZZINI
Make and share this Classic Chicken Tetrazzini recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook chicken in butter, 2 minutes.
- Add mushrooms, cook and stir 2 minutes.
- Stir in flour, add the broth.
- Cook, stirring, until sauce comes to a boil.
- Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
- Fold in the spaghetti.
- Put in a greased pan or casserole dish.
- Sprinkle with parmesan.
- Bake, uncovered at 350* for 30 minutes.
Nutrition Facts : Calories 273.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 45.6, Sodium 690.4, Carbohydrate 25.8, Fiber 1.2, Sugar 1.1, Protein 16.6
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 found this on Teri's Kitchen web site that I frequent often.You can use turkey in place of the chicken and it is just as good. This is a great recipe to use up left over chicken or turkey and is vary easy to make on those weekday nights when you don't know what to make for dinner !!
Provided by Polly W
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- pre-heat oven 375.
- 1 1/2 - 2 quart greased baking dish.
- saute mushrooms and onions in a little extra virgin olive oil.
- In large bowl mix, onions,mushrooms,chicken ( or turkey ) and cooked spaghetti
- pur in cream and sherry and mix well.
- add parsley, nutmeg, salt and pepper and mix well.
- Pour in greased baking dish.
- In small bowl mix breadcrumbs and butter.
- sprinkle over top of casserole then sprinkle with parmesan cheese.
- bake for about 25 minutes.
Nutrition Facts : Calories 875.2, Fat 54.2, SaturatedFat 32.8, Cholesterol 184.1, Sodium 677.9, Carbohydrate 71, Fiber 3.9, Sugar 4.6, Protein 17.4
CHICKEN TETRAZZINI
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
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
My MIL made this and my husband LOVES it. This recipe was a necessity for him to marry me I believe. Very cheesy and delicious!! Makes many meals and you can add your favorite veggies, such as mushrooms, etc.
Provided by CheesyGal
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken until thoroughly cooked.
- Place chicken aside and use broth to cook noodles.
- Place cooked noodles in rectangular greased pan.
- Shred chicken on top of the noodles.
- Chop onions and bell pepper and saute in butter.
- Layer onions and pepper on top of noodles and chicken.
- Pour evaporated milk into pan.
- Chop chunks of Velveeta into milk.
- CONSTANTLY stir Velveeta in milk until it is a cheese sauce- IT WILL SCORCH!
- Pour cheese mixture on top of noodles, chicken, onions, and pepper.
- Bake at 350 for about 30 minutes.
- If you choose, you can top with Ritz crackers, more cheese, or your favorite topping and then cook for 5 more minutes.
Nutrition Facts : Calories 400.8, Fat 25.3, SaturatedFat 14.3, Cholesterol 108.1, Sodium 975.1, Carbohydrate 16.6, Fiber 0.5, Sugar 5.7, Protein 26.6
COOKING LIGHT CHICKEN TETRAZZINI
From March 2003. This classic dish, created and named for the 19th century opera singer Luisa Tetrazzini, is a great way to use left over chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking. Can make 2 casseroles, eat one now and freeze the other for later.
Provided by Bren in LR
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Melt butter in large stockpot coated with cooking spray over medium high heat. Add onion, celery, pepper, salt and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry, cook 1 minute.
- Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
- Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture. If using panko crumbs, spray with cooking spray after sprinkled on top.
- Bake at 350* for 30 minutes or until lightly browned. Remove casserole from oven, let stand 15 minutes. Yields 2 casseroles.
- To freeze unbaked casserole: Prepare through step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350*. Remove foil; reserve foil. Remove plastic wrap and discard. Cover casserole with reserved foil; bake at 350* for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Nutrition Facts : Calories 817.7, Fat 27.7, SaturatedFat 12.9, Cholesterol 130.5, Sodium 1112.1, Carbohydrate 75.1, Fiber 5.3, Sugar 6.1, Protein 63.3
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