CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
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!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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.
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.
CAMPBELL'S CHICKEN TETRAZZINI
A quick easy feast for the whole family (even the picky kids). I've cooked this for years. Use a large pot because it makes a lot. Toss together a fresh salad and some breadsticks for a complete meal. Delicious!
Provided by Andrea Tarpley
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a saucepan.
- Heat through.
Nutrition Facts : Calories 574, Fat 18.9, SaturatedFat 6.1, Cholesterol 106.2, Sodium 843.3, Carbohydrate 49.8, Fiber 2.6, Sugar 2.2, Protein 48.2
CHICKEN TETRAZZINI SOUP
Here's everything you liked about your mom's famous chicken tetrazzini-all in a creamy, easy-to-make soup.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until mushrooms are tender, stirring occasionally and adding garlic for the last minute.
- Add water, broth and pasta; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until pasta is tender.
- Stir in chicken, cream cheese and peas; cook and stir 5 min. or until cream cheese is melted and soup is heated through. Stir in Parmesan.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 18 g
CHICKEN TETRAZZINI SOUP
Make and share this Chicken Tetrazzini Soup recipe from Food.com.
Provided by Bren in LR
Categories Low Cholesterol
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium-high heat, melt butter.
- Add onion and mushrooms; cook, stirring occasionally, until soft, 8-10 minutes.
- Add garlic; cook until fragrant, about 30 seconds.
- Add chicken broth and spaghetti; bring to boil. Cook until pasta is tender, about 10 minutes.
- Add chicken, peas and half and half; continue cooking until heated through.
- Just before serving, stir in lemon zest, Parmesan and parsley. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 247, Fat 8.7, SaturatedFat 4.1, Cholesterol 36, Sodium 740.3, Carbohydrate 23.2, Fiber 2.1, Sugar 3.3, Protein 18.6
EASY CHICKEN TETRAZZINI
A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.
Provided by Marian Collins
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g
BEST CHICKEN TETRAZZINI
This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.
Provided by kevin4201
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken in lots of water until done. Save the stock!
- Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
- Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
- Drain spaghetti and place in 9 x 13 baking dish.
- In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
- In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
- Add whipping cream to above mixture and stir.
- Add the above to the chicken and toss.
- Spoon chicken evenly over spaghetti.
- Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
- Cover and refrigerate overnight.
- Cook uncovered for 25 minutes in a 400 degree oven and enjoy!
Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46
CHICKEN TETRAZZINI
Make and share this Chicken Tetrazzini recipe from Food.com.
Provided by MFlahertyRuhl
Categories Weeknight
Time 1h25m
Yield 1 Casserole, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice Chicken and boil in at least 2 cups of water (SAVE WATER TO MAKE RICE).
- Remove chicken from water and transfer to a saute' pan with the butter melted with onions. Season. Stir and coat Chicken for a couple of minutes.
- Prepare Minute Rice according to box. I use 1 2/3 (1 cup + 2/3 cup) of the chicken water per 7 oz. rice.
- Mix Sour Cream and Cream of Chicken (I season this a bit too cause' I HATE bland food).
- Spread into a casserole dish in this order: Rice on the bottom, then Chicken, then soup mixture, then shredded cheese. Cover and bake at 300F for about an hour. If desired, take out and sprinkle with French's Onions or crushed chips, up the temperature but don't cover and brown till crisp.
Nutrition Facts : Calories 540.1, Fat 29.4, SaturatedFat 15.1, Cholesterol 95.1, Sodium 964, Carbohydrate 41.5, Fiber 0.8, Sugar 1.2, Protein 26.1
SOUPER CHICKEN TETRAZZINI
Make and share this Souper Chicken Tetrazzini recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package direction; drain and set aside.
- Saute onion in a large nonstick skillet coated with cooking spray over medium-high heat 7 minutes or until tender. Remove from heat.
- Stir in soup, milk, and sour cream until blended. Add chicken, zucchini, and cooked pasta, tossing to coat.
- Spoon into a lightly greased 1 1/2 quart baking dish; sprinkle evenly with Parmesan cheese.
- Bake at 375 degrees for 25 to 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 321.1, Fat 14.3, SaturatedFat 5.7, Cholesterol 55.5, Sodium 653.9, Carbohydrate 26.1, Fiber 1.2, Sugar 2.8, Protein 21.5
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