Mushroom Chicken Tetrazzini Food

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Steps:

• I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version...
• Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
• Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)

Steps:

• Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
• Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
• Rest 5 minutes, then chop into small pieces, or shred.
• Preheat oven to 160°C / 325°F.
• Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
• Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
• Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
• Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
• Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
• Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Steps:

• Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
• Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
• Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
• Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
• Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
• Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
• Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
• Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
• Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

CHICKEN TETRAZZINI

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.

CHICKEN TETRAZZINI WITH MUSHROOMS AND SHERRY

Steps:

• For the mushroom saute: Bring a large pot of salted water to a boil.
• Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
• Cook the spaghetti to al dente. Drain well and cool.
• For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
• Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
• In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.

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

Steps:

• Cook the spaghetti according to the package instructions.
• Dissolve the bouillon in a bowl of water.
• Add soup, celery salt, and pepper.
• Drain spaghetti; add soup to mixture.
• Stir in chicken, onion, pimentos and 1/2 cup of cheese.
• Transfer to a greased 8 inch square baking dish.
• Top with the remaining cheese.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

EASY CHICKEN TETRAZZINI

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.