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.
TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
TETRAZZINI
Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
- Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.
Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 2 g, TransFat 0 g
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
CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
Steps:
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g
CHICKEN TETRAZZINI
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
- Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
- Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
MEXICAN TETRAZZINI
Make and share this Mexican Tetrazzini recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, melt butter over medium heat.
- Add in the onion, cook/stir for 3 minutes or until onion is limp.
- Add in the chiles and cumin; cook/stir for 2 more minutes.
- Add in the soup, milk, chicken, and tabasco; stir and bring to a boil.
- Put the pasta and cilantro in a big mixing bowl; add all but 1/4 cup of sauce; stir to combine.
- Transfer pasta mixture to a greased (non-stick cooking spray) 2 quart casserole dish.
- Top with remaining sauce and sprinkle evenly with cheese.
- Bake at 350° for 30 minutes or until sauce is bubbly and cheese is golden brown.
Nutrition Facts : Calories 351.7, Fat 18.2, SaturatedFat 10.1, Cholesterol 76.8, Sodium 585.7, Carbohydrate 26, Fiber 4, Sugar 0.7, Protein 21.2
SEAFOOD TETRAZZINI
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
- Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
- Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
- Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
- Meanwhile, cook spaghetti according to package directions and drain.
- Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
- Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
- Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.
Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3
PORK TETRAZZINI
Make and share this Pork Tetrazzini recipe from Food.com.
Provided by IOjaw
Categories Pork
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Begin with the sauce by heating butter in a large sauce pan on medium heat.
- Thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and Parmesan.
- Stirring continuously, bring to low boil.
- Reduce heat and simmer on low for 15 more minutes, stirring occasionally.
- Begin preparing spaghetti according to instructions in a separate pot.
- Meanwhile, lightly sauté pork and onion in olive oil in a medium skillet on medium heat.
- When browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper.
- Continue to cook until pork is thoroughly cooked.
- Strain spaghetti, add to sauce, tossing well Plate on individual serving dishes.
- Top with pork mixture.
- Drizzle with 2 tablespoons leftover sauce and sprinkle with parsley.
- ***A good accompaniment to the dish is warm herb bread.
TURKEY TETRAZZINI
Make and share this Turkey Tetrazzini recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions, celery, and peppers in margarine.
- Combine all ingredients in large bowl.
- Bake at 350 F.
- until bubbly (approximately 45 minutes).
- Serve with Parmesan cheese.
- Fills 2 (9x13 inch) casserole pans.
- Can be halved.
Nutrition Facts : Calories 448, Fat 26.8, SaturatedFat 10.3, Cholesterol 72.3, Sodium 783.4, Carbohydrate 26.9, Fiber 1.6, Sugar 2.9, Protein 24.1
CHICKEN TETRAZZINI
5 points for this dish Instead of Mexican Velveeta cheese, you can use 2% Velveeta and 1 can Rotel tomatoes. source:Weight Watchers
Provided by Kimberly Mc
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 224.2, Fat 6.3, SaturatedFat 2.8, Cholesterol 39.5, Sodium 239.7, Carbohydrate 24.9, Fiber 1.7, Sugar 2.4, Protein 16
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