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
CREAMY CHICKEN TETRAZZINI CASSEROLE
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY CHICKEN (OR TURKEY) TETRAZZINI
This tetrazzini is made extra creamy by using cream cheese!!! I love this with leftover turkey from the holidays!
Provided by Charmie777
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
- Add broth, cream cheese and 1/2 cup parmesan.
- Cook on low heat until cream cheese is melted, stirring occasionally.
- Add all remaining ingredients except 1/4 cup parmesan.
- Mix lightly.
- Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
- Bake at 350º for 30 minutes.
Nutrition Facts : Calories 437.8, Fat 26.8, SaturatedFat 15, Cholesterol 90.5, Sodium 626.2, Carbohydrate 29.6, Fiber 1.7, Sugar 3.7, Protein 19.8
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
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
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
Creamy, cheese and delicious Chicken Tetrazzini! Don't forget to check out my step by step photos and tips above!
Provided by John Kanell
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Cook the pasta in salted boiling water to al dente then drain, rinse with cold water and set aside.
- Add butter to a large pot or Dutch oven over medium-high heat then saute mushrooms until they start to soften and turn golden. add the onion and cook for about 5 minutes or until translucent while mixing.
- Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl. Place back on medium-high heat, add 1/4 cup butter and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.
- Whisk in the chicken stock, season with salt and pepper then whisk in the milk and finally the cream. Once thickened add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce then fold together so everything is well distributed. As you mix sprinkle in a cup of shredded mozzarella and 1/4 cup of parmesan cheese.
- Transfer to 9x13 casserole dish, smooth out and top with remaining mozzarella cheese.
- bake at 375F for 30 minutes or until bubbling and golden.
Nutrition Facts : Calories 783 kcal, Carbohydrate 55 g, Protein 55 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 198 mg, Sodium 638 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
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!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHEESY AND CREAMY CHICKEN TETRAZZINI
Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered.
Provided by LittleChef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
- Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
- Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
- Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 34.8 g, Cholesterol 92.8 mg, Fat 27.5 g, Fiber 1.8 g, Protein 23.6 g, SaturatedFat 14.2 g, Sodium 427.3 mg, Sugar 3.9 g
CREAMY CHICKEN TETRAZZINI
I don't remember where I found this recipe but I'm glad I have it. Definitely one of my favorite dishes! It's very creamy and tasty!
Provided by cnpick05
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package; drain.
- Melt butter; add onion and cook until golden brown. Add flour, salt, pepper,poultry seasoning and slowly add broth and cream. Stir until mixture begins to boil. Add chicken.
- Place half spaghetti in buttered 13x9 casserole dish. Add half chicken mixture; repeat.
- Sprinkle cheese on top.
- Bake at 400 for 20 minutes or until bubbly.
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- Saute: Position a rack in the center of the oven; preheat the oven to 350ºF. Add a swish of oil to a large saute pan and saute the mushrooms over medium-high heat for 5-7 minutes, remove to a plate.
- Sauce: Add 3 tablespoons of butter to the same saute pan, once it melts add the flour and whisk. Cook for 1-2 minutes to remove the raw flour taste. Slowly stream in the chicken broth about 1/4 cup at a time while you whisk using your other hand. Allow the sauce to start bubbling, then let thicken for 3-4 minutes or until it just coats the back of a spoon. Lower the heat to the lowest heat setting and add the sour cream, 1 teaspoon garlic powder, and onion powder as you whisk to make a smooth sauce. If the heat is too high the sour cream will curdle (fine to eat, just not as visually appealing.) Once the sour cream is mixed in, stream in the cream. Kick the heat back up to medium-high and allow the sauce to thicken, 2 minutes.
- Assemble: Remove from heat, stir in the cheddar cheese and let it melt. Taste and adjust with salt and pepper as desired. Fold in the noodles, sauteed mushrooms, and shredded chicken. Spray a 9x13 baking pan with nonstick cooking spray, add the prepared tetrazzini to the pan. Melt the remaining 3 tablespoons of butter in a small bowl, stir in the parmesan, Italian breadcrumbs, and the remaining ½ teaspoon of garlic powder (if desired.) Scatter the breadcrumb mixture evenly over the casserole. Bake, uncovered for 30-35 minutes or until the breadcrumbs brown and the sauce bubbles around the rim. Brown under the broiler for a few seconds to darken the breadcrumbs more if you'd like. Serve warm topped with chopped parsley if desired.
CREAMY CHICKEN TETRAZZINI | TASTYCOOKERY
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Servings 8Estimated Reading Time 1 minCategory Chicken
- Combine the next nine ingredients (from chicken to garlic powder) in a large bowl, add them to the pasta, and stir well.
CREAMY CHEESY CHICKEN TETRAZZINI - SALT & LAVENDER
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5/5 (5)Total Time 1 hrCategory Main CourseCalories 777 per serving
- Prep steps: I recommend prepping all ingredients for this recipe prior to getting started. Microwave the cream cheese for 20-30 seconds so it gets very soft (or leave it on the counter for a couple hours). Season the chicken with salt & pepper after you cut it up. Preheat oven to 350F and move the rack to the top third of the oven.
- Boil a salted pot of water for the spaghetti, and cook it 2 minutes less than indicated on the package (it was 9 minutes for the brand I used). Once it's cooked, drain it and set it aside.
- Meanwhile, add the oil, 1 tablespoon of the butter, and the onion to a pot over medium-high heat. Sauté the onion for 4-5 minutes or until lightly browned.
- Add in the chicken and cook for 5-6 minutes or until it's almost cooked through (don't overcook). Transfer the chicken to a plate (don't worry if there's some onions left in the pot).
CHICKEN "TETRAZZINI" CASSEROLE - COMFORTABLE FOOD
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4.8/5 (5)Total Time 50 minsCategory Casserole, Dinner, Main Dish, PastaCalories 561 per serving
- Heat the oil in a medium skillet over medium high heat. Generously salt and pepper the chicken breasts on both sides, then cook until cooked through - about 4 - 5 minutes per side. Remove to a plate and set aside.
- While the chicken is cooking, heat the water for the pasta and cook for about 1 minute less than package directions. When cooked, drain in a colander and let sit.
- Return the pan you cooked the chicken in to medium heat, add two tbsp of butter and allow to melt. Add the onion and peppers, and cook until softened, about 4 minutes.
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- Heat a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add 1 TB olive oil to pan and cook chicken, 5 to 7 minutes per side, until cooked through to an internal temperature of 165 degrees Fahrenheit. Remove chicken from pan, dice, and set aside.
- Cook linguine for 2 minutes less than the package directions as the pasta will continue to soften in the oven.
- Add 2 TB olive oil to the skillet where the chicken was cooked and return to a medium-high heat. Add in onion and cook until just starting to soften, about 3 minutes. Add in mushroom slices and continue cooking until mushrooms and onions are both soft.
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5/5 (2)Total Time 1 hr 29 minsCategory Main CourseCalories 413 per serving
- Boil 8 cups of water with a dash of salt in a large pot. Then, the add spaghetti and cook one minute less than the directions on the box, or until cooked al dente.
- While pasta is cooking sprinkle salt and pepper on both sides of the chicken breasts. Then, place a large skillet over medium-high heat. Let skillet warm up and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once, butter is completely melted add chicken. Saute until golden brown on both sides. (about 4-5 minutes on each side) Remove chicken an place on cutting board to cool.
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- Stovetop Turkey Tetrazzini. A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. — Tasia Cox, Niceville, Florida.
- Light Ham Tetrazzini. Add the cooked spaghetti noodles to the slow cooker just before heading to the potluck. Insulated carrying cases keep the food hot and make this crock pot tetrazzini dish easy to transport.
- Turkey Mushroom Tetrazzini. Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it’s lower in fat!
- Easy Chicken Tetrazzini. This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It’s the perfect recipe for busy weeknights because it’s so easy to assemble.
- Creamy Turkey Tetrazzini. What a great way to use up leftover turkey! This casserole bakes up delicious and bubbly for a wonderful main course. — Audrey Thibodeau, Gilbert, Arizona.
- Leftover Turkey Tetrazzini. I make this recipe with leftover turkey, and it’s a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering.
- 2-for-1 Chicken Tetrazzini. A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook.
- Mushroom Turkey Tetrazzini. This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser!
- Herbed Turkey Tetrazzini. There are many versions of this old-fashioned casserole. Mine offers a little more zip due to the thyme and lemon peel. It’s a nice way to use up those turkey leftovers.
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