Megan Raes Chicken Tetrazzini Food

CHICKEN DIVAN TONIGHT, CHICKEN TETRAZZINI NEXT WEEK

Steps:

• Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce.
• In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
• Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
• To assemble Divine Divan: simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch flameproof baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread.
• To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a flameproof baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.
• Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter.

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 DIVAN TONIGHT, CHICKEN TETRAZZINI NEXT WEEK

Steps:

• Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid.
• Add chicken breasts. Return broth to a boil.
• Reduce heat to medium low, cover, and poach the chicken 8 minutes.
• Remove the chicken from the pot and set aside.
• Reserve the broth for the sauce.
• In a skillet, saute shallots in oil and butter for 2 minutes.
• Sprinkle in 3 tablespoons flour and cook 1 minute.
• Whisk in 1 cup wine and reduce by half, 1 minute.
• Ladle in chicken broth, whisking sauce as you do.
• Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
• Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce.
• At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid.
• Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
• To assemble Divine Divan:.
• simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread.
• To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.
• Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter.

CHICKEN TETRAZZINI

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.

MEGAN RAE'S CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
• Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
• Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
• Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.

MEGAN RAE'S CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
• Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
• Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
• Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.

MEGAN RAE'S CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
• Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
• Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
• Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).
• Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Sauté until crisp tender, 3-5 minutes.
• Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
• Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
• Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente.
• While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom!
• When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
• Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top.
• Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!

MINNIE PEARL'S CHICKEN TETRAZZINI

Steps:

• In saucepan, cook celery and onion in butter until tender.
• Add chicken broth, Worcestershire sauce, salt and pepper.
• Simmer about 15 minutes.
• Slowly stir in mushroom soup, milk and cheese.
• Mix thoroughly.
• Remove from heat.
• Add cooked spaghetti.
• Let stand 1 hour.
• Preheat oven to 350ºF.
• Grease a 13 x 9-inch baking dish.
• Add chicken and olives to spaghetti and place in prepared dish.
• Sprinkle with chopped pecans.
• Bake in preheated oven 20 to 25 minutes or until hot and bubbly.