ITALIAN CHICKEN TETRAZZINI
This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.-Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 417 calories, Fat 30g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
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
ITALIAN INN FAMOUS CHICKEN TETRAZZINI
The Italian Inn opened in Tulsa, OK in 1942, a family restaurant and a favorite of mine until it closed in 1992. Save this recipe for Thanksgiving leftovers and substitute with turkey. This recipe is from the Italian Inn cookbook.
Provided by TxGriffLover
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the meat from the chicken, discard bones and skin and cut chicken into bite size.
- pieces. Cut the peppers into dice.
- Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
- Add the cream, and season with the salt, pepper, Tabasco and wine.
- Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
- Cover the top with the breadcrumbs, Parmesan cheese and almonds.
- Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling.
CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
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
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
Categories Chicken Mushroom Pasta Bake Super Bowl Kid-Friendly Parmesan Fall Potluck Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
- Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
- Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
- Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
- Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
- Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
- Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
- Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
- *Available at some specialty foods shops and D'Artagnan (800-327-8246).
CHICKEN TETRAZZINI
Rich, creamy and packed with chunks of chicken, wild and white mushrooms. If out of time, purchase a roasted chicken from the supermarkets.
Provided by Loves2Teach
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 542.6, Fat 24.9, SaturatedFat 12.8, Cholesterol 139.3, Sodium 861, Carbohydrate 44.8, Fiber 3.9, Sugar 4, Protein 33.5
CHICKEN CAESAR TETRAZZINI
This is super easy to make and is delicious!! I found it in a Hidden Valley Ranch cook booklet that I picked up at the grocery store. Even picky DH loved it!! I picked up a rotisserie chicken so that I could make this on a "busy" night and still have dinner at a decent hour. I could not find plain hidden valley caesar dressing - mine had roasted garlic in it, yum yum!
Provided by Pvt Amys Mom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions.
- (I cut out a step here and just mix it all in the cassarole dish).
- Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl.
- Place mixture in a 2-quart cassarole.
- Mix together parmesan cheese and bread crumbs; sprinkle over spaghetti mixture.
- Bake at 350° for 25 minutes or until cassarole is hot and bubbly.
Nutrition Facts : Calories 722.1, Fat 43.6, SaturatedFat 8.9, Cholesterol 64.7, Sodium 1096.4, Carbohydrate 48.5, Fiber 2.4, Sugar 2.8, Protein 33.1
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
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