CHICKEN TETRAZZINI FOR A CROWD
If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!
Provided by Lois Shaw
Categories Main Dish Recipes Pasta Chicken
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
- Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 21.4 g, Cholesterol 49.4 mg, Fat 12 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.2 g, Sodium 506.4 mg, Sugar 2 g
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.
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.
PARTY CHICKEN TETRAZZINI
This recipe was given to me by my cousin's wife. She has used it for entertaining for many years. It's great to make ahead, and delicious! I haven't made this myself, but didn't want to lose the recipe. I don't really know how much it makes, but I'm guessing 2 9"x13" dishes, or 1 larger dish.
Provided by CaramelPie
Categories Chicken
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large saucepan and gradually blend in flour.
- Slowly add the 4 cups chicken broth and cream.
- Stir over low heat until mixture thickens.
- Add cheese and stir until melted.
- Combine with chicken and all other ingredients, except noodles.
- Drain the noodles well and stir into chicken mixture.
- Pour into buttered casserole dishes & refrigerate or freeze until ready to bake.
- If frozen, thaw for at least 24 hours in fridge.
- Bake at 350 degrees F until bubbley and heated through.
Nutrition Facts : Calories 490.1, Fat 31.3, SaturatedFat 12.6, Cholesterol 136.2, Sodium 756.1, Carbohydrate 15.2, Fiber 2, Sugar 1.9, Protein 36.3
POTLUCK CHICKEN TETRAZZINI
The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in Better Homes and Gardens, May 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 367.2, Fat 15.2, SaturatedFat 5.6, Cholesterol 66.3, Sodium 300.5, Carbohydrate 31.8, Fiber 3, Sugar 3.2, Protein 25.6
FOOD NETWORK'S CHICKEN TETRAZZINI
Make and share this Food Network's Chicken Tetrazzini recipe from Food.com.
Provided by JubalHarshaw
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450°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.
Nutrition Facts : Calories 914.6, Fat 50.4, SaturatedFat 27.4, Cholesterol 181.5, Sodium 1697.1, Carbohydrate 70, Fiber 4.5, Sugar 14, Protein 42.7
CHICKEN TETRAZZINI
Categories Chicken Mushroom Pasta Bake Super Bowl Kid-Friendly Parmesan Fall Potluck Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
- Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
- Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
- Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
- Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
- Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
- Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
- Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
- *Available at some specialty foods shops and D'Artagnan (800-327-8246).
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