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
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.
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
MADE-OVER CHICKEN TETRAZZINI
This is a simple dish from the Kraft magazine. They made over chicken tetrazzini so it has less calories and fat. It's really yummy and creamy. You would never know what it's missing. I usually double the recipe and cook in a 9x13 casserole dish. Then I have enough to serve 9 daycare kids and leave enough leftover to serve my family of 6.
Provided by fullernj
Categories One Dish Meal
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms: cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet, set aside.
- Place Neufchatel cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
- Add Neufchatel cheese mixture, chicken mixture, and 2 Tbsp of the parmesan cheese to cooked spaghetti; mix well. Spoon into 2-qt round casserole dish; cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 Tbsp parmesan cheese; continue baking, uncovered, 2 minutes, or until cheese is melted.
Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 60.5, Sodium 166.4, Carbohydrate 35, Fiber 2, Sugar 1.9, Protein 26.7
LOW-FAT CHICKEN TETRAZZINI
Serve up this Low-Fat Chicken Tetrazzini to hit a high note with its savory sauce. This better-for-you Low-Fat Chicken Tetrazzini is great as a weeknight entrée to share with your family and friends.
Provided by My Food and Family
Categories Pasta
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
- Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
- Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
- Spoon into 2-qt. casserole sprayed with cooking spray; cover.
- Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHICKEN TETRAZZINI I
My Nana gave me this recipe; it is so good and creamy. A great comfort food. The butter can be halved for less fat.
Provided by Tammy Schill
Categories Main Dish Recipes Pasta Chicken
Yield 5
Number Of Ingredients 7
Steps:
- Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
- Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
- Bake at 300 degrees F (150 degrees C) for 40 minutes.
Nutrition Facts : Calories 826.2 calories, Carbohydrate 50.7 g, Cholesterol 166.3 mg, Fat 52.5 g, Fiber 3.6 g, Protein 38.4 g, SaturatedFat 27.8 g, Sodium 1446.6 mg, Sugar 3.8 g
CHICKEN TETRAZZINI
From one of the Taste of Home magazines, slightly modified. The initial recipe made food for 8, but I scaled it in half for 2 of us and leftovers. I like to use a Scarborough fair array of spices on the chicken and bake it before continuing with the recipe. If you do that, make sure you bake the chicken for 20-25 minutes.
Provided by ceruleanseven
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside.
- Melt butter in medium saucepan over medium heat.
- Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
- Stir in flour, salt & pepper; cook, stirring constantly for 1 minute.
- Remove from heat, gradually stir in broth.
- Return to heat, bring to boil over medium heat, stirring constantly.
- Stir in evaporated milk and remaining cheese.
- Remove from heat. Stir in chicken, mushrooms, and peas.
- Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping.
- Bake at 350 for 20-25 minutes.
Nutrition Facts : Calories 287.2, Fat 12.8, SaturatedFat 5.4, Cholesterol 49.7, Sodium 524, Carbohydrate 21.3, Fiber 1.8, Sugar 2.3, Protein 21.5
CHICKEN TETRAZZINI
Make and share this Chicken Tetrazzini recipe from Food.com.
Provided by MFlahertyRuhl
Categories Weeknight
Time 1h25m
Yield 1 Casserole, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice Chicken and boil in at least 2 cups of water (SAVE WATER TO MAKE RICE).
- Remove chicken from water and transfer to a saute' pan with the butter melted with onions. Season. Stir and coat Chicken for a couple of minutes.
- Prepare Minute Rice according to box. I use 1 2/3 (1 cup + 2/3 cup) of the chicken water per 7 oz. rice.
- Mix Sour Cream and Cream of Chicken (I season this a bit too cause' I HATE bland food).
- Spread into a casserole dish in this order: Rice on the bottom, then Chicken, then soup mixture, then shredded cheese. Cover and bake at 300F for about an hour. If desired, take out and sprinkle with French's Onions or crushed chips, up the temperature but don't cover and brown till crisp.
Nutrition Facts : Calories 540.1, Fat 29.4, SaturatedFat 15.1, Cholesterol 95.1, Sodium 964, Carbohydrate 41.5, Fiber 0.8, Sugar 1.2, Protein 26.1
EASY CHICKEN TETRAZZINI
A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.
Provided by Marian Collins
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 7
Steps:
- Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
- In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
- Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g
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
Make and share this Chicken Tetrazzini recipe from Food.com.
Provided by Rakow
Categories Chicken
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Dice chicken.
- Melt butter and add flour, salt, pepper, and garlic powder.
- Cook roux for about 5 minutes stirring regularly.(cooking the roux gets rid of the flour taste.
- Add broth and milk stirring while adding. Still until all is dissolved.
- Cook until thick stirring regularly.
- Cook spaghetti according to package directions.
- Once sauce is thick add mushrooms and diced chicken.
- Pour sauce over spaghetti, top with cheese and bake in a 350 degree oven until it is bubbling around the edges and the cheese is golden.
- Freezes well.
Nutrition Facts : Calories 404.7, Fat 20.9, SaturatedFat 11.2, Cholesterol 96.2, Sodium 677, Carbohydrate 25.5, Fiber 1.1, Sugar 1.4, Protein 27.6
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