Lubys Chicken Tetrazzini Recipe 5 Food

LUBY'S CHICKEN TETRAZZINI RECIPE - (4.5/5)

Steps:

• COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS, ADDING OIL AND SALT. DRAIN IN LARGE DUTCH OVEN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION AND GARLC. COOK, STIRRING FOR 2 MINUTES. ADD SOUP, BROTH, SAlT AND 1/1/2 CUPS OF CHEESE. COOK AND STIR UNTIL SMOOTH AND MELTED. ADD SPAGHETTI, CHICKEN, MIXING WELL. TRANSFER TO A 2 QUART BAKING DISH. COVER WITH FOIL AND BAKE FOR 30 MINUTES. REMOVE FOIL AND SPRINKLE WITH REST OF CHEESE. BAKE UNTIL CHEESE MELTS, THEN SPRINKLE WITH PARSLEY AND PIMENTO.

CHICKEN TETRAZZINI

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 RECIPE - (4/5)

Steps:

• BOIL CHICKEN, ALONG WITH SALT, PEPPER & A BOULLiON CUBE, IN ENOUGH WATER TO COVER. WHEN DONE, BONE, SKIN & CUT INTO BITE SIZE,D PIECES. STRAIN WATER & SET ASIDE. MELT MARGARINE IN LARGE SKILLET. ADD ONION AND SAUTE. S'IIR IN FLOUR & ADD MILK, MUSHROOM SOUP &. MUSHROOMS &. MIX. ADD CHIICKEN, WATER CHESTNUTS, OLiVE & PIMENTO PLUS A DASH OF GARLIC POWDER, SALT & PEPPER TO TASTE. CUT VELVEETA INTO SLICES & ADD TO CHICKEN. STIR OCCASIONALLY WHILE VELVEETA MELTS. COOK NOODLES IN DRAINED CHICKEN WATER ACCORDING TO DIRECTIONS, LESS SALT. CON,{BINE DRAINED NOODLES &, CHICKEN MIXTURE &, POUR INTO A 9 X 13 CASSEROLE. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT BUBBLES. IF CASSEROLE IS DRY, ADD A LITTLE MILK

LUBY'S CAFETERIA ITALIAN CHICKEN BREAST

Steps:

• In a medium-size bowl, combine mozzarella, 2 cups of flour, parsley flakes, Parmesan and dressing mix; blend well.
• In a shallow bowl, whisk together milk and eggs until well-blended.
• Place remaining flour in another shallow bowl.
• Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
• Heat about 1/8 inch oil in large skillet over medium heat.
• Add chicken and cook 5 to 6 minutes on each side, or until cooked through.
• Garnish with cheese and parsley.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees.F. Spray a 9 x 13-inch baking dish with cooking spray.
• Combine all ingredients and pour into hbaking dish. Bake for 30 to 35 minutes or until bubbly.

CHICKEN TETRAZZINI

Steps:

• Melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
• Stir in flour.
• Gradually add broth, milk, and cream cheese.
• Bring to a boil, and cook 5 minutes, stirring constantly.
• Remove from heat and stir in 2 Tbsp.
• of Parmesan cheese and the next 5 ingredients.
• Taste for sesonings it may need some salt.
• Stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
• Sprinkle with remaining Parmesan cheese.
• Cover casserole and bake at 350 F for 20 minutes, then uncover and bake 10 minutes more.
• Let stand 5 minutes before serving.

BEST CHICKEN TETRAZZINI

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!