Mock Potluck Tetrazzini Food

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350ºF.
• Remove meat from chicken; discard bones.
• Cut chicken pieces in chunks to equal 3 cups.
• Save remaining chicken for another use.
• In Dutch oven cook spaghetti according to package directions.
• Add asparagus the last 1 minute of cooking.
• Drain.
• Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
• Stir in flour and black pepper until well combined.
• Add broth and milk all at once.
• Cook and stir until thickened and bubbly.
• Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
• Toss gently to coat.
• Spoon pasta mixture into 3-quart rectangular baking dish.
• In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
• Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through.
• Let stand for 5 minutes before serving.
• Sprinkle with parsley before serving.

PORK TETRAZZINI

Steps:

• Melt 2 tablespoons butter in saucepan over medium heat.
• Stir in flour.
• Stir in milk, chicken broth and wine.
• Cook stirring until sauce is smooth and thickened.
• Stir in Parmesan, mushroons,salt and pepper to taste.
• Set aside.
• Cook pasta to al dente- drain.
• Press tenderloin medallions to 1 inch thickness.
• Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
• Toss noodles with 1/2 cup sauce, place on serving platter.
• Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

EASY CHICKEN TETRAZZINI

Steps:

• 1. Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
• 2. In a pan, melt butter and cook mushrooms if using fresh.
• 3. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
• 4. Mix pasta with sauce.
• 5. Pour into 9x13 dish (or put 1/2 in the freezer for later use).
• 6. Top with shredded cheddar cheese
• 7. Bake covered for 1 hour at 325.
• 8. Serve with crusty bread and a salad...yum yum!

MOCK POTLUCK TETRAZZINI

Steps:

• 1. Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.2. In a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add soy flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, cream, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.3. Add Muenster cheese. Stir just until cheese melts. Remove from heat.4. Stir in chicken until well coated. Spoon into baking dish.5. In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of chicken mixture.6. Bake 30 minutes or until very bubbly and heated through.

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last minute of cooking. Drain. Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI

Steps:

• First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
• Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
• Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
• Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
• Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
• About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
• Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
• Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
• One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.