TERRIFIC CHICKEN TETRAZZINI
This recipe is a result of my search for the perfect tetrazzini. It is a compilation and adaptation of several recipes. It is one of my most requested recipes. It makes a 9x13 pan completely full, so is great for entertaining company. It is very easy to put together and can be assembled early and then baked at serving time. Fix a nice green salad and some garlic bread and your meal is ready.
Provided by psychotammymom
Categories Chicken
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Break spaghetti into small pieces, cook according to package directions. Drain and set aside.
- Melt the 1/4 cup butter in a large saucepan.
- Sauté the onions and mushrooms until the onions are tender.
- Stir in the soup and chicken and heat.
- Stir in the sour cream and then the noodles. Add salt and pepper to taste.
- Pour the mixture into a greased 9x13 pan or a large casserole dish.
- Top with topping and then bake at 350 degrees for 30 minutes.
- Topping: Melt the stick of butter and stir in the breadcrumbs and cheese. Spread on top of noodle mixture.
Nutrition Facts : Calories 583.6, Fat 38, SaturatedFat 21.1, Cholesterol 93.1, Sodium 1126.3, Carbohydrate 48, Fiber 2.8, Sugar 5.9, Protein 13.9
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.
FAST AND EASY CHICKEN TETRAZZINI
Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.
Provided by busymom
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
- Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
- Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
- Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g
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
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).
CHICKEN TETRAZZINI
Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.
Provided by Sam Sifton
Categories dinner, for two, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams
TERRIFIC TURKEY (OR CHICKEN) TETRAZZINI
After turkey soup, this is my go-to recipe for post-holiday turkey leftovers. It's easy, yet is somewhat more upscale than a plain old noodle casserole. It was created out of necessity but is now made by request!
Provided by JackieOhNo
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan, heat 2 olive oil. Add onion, mushrooms, and celery, and saute until tender, then set aside.
- Meanwhile, cook pasta according to package directions and drain.
- In large skillet, melt butter. Whisk in flour and cook for 1 minute, then slowly add half-and-half, and then broth. Bring to a boil and thicken, stirring constantly. Whisk in sherry and spices, then stir in chopped turkey, frozen peas, and reserved onion mixture. Add pasta and stir until evenly coated with sauce.
- Spray a baking dish with non-stick cooking spray. Pour in noodle and sauce mixture, then top with Parmesan cheese. Bake at 350 degrees for 10 to 15 minutes, until bubbly. You can also just run this under the broiler for a few minutes to brown. Enjoy!
ELEGANT CHICKEN TETRAZZINI
I adapted a recipe from Jackie Olden's "Can We Cook" book. This is a delicious dish and fancy enough to serve at a dinner party. My family loves this dish. Definitely not a low fat recipe.
Provided by diner524
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Simmer chicken in chicken broth until tender.
- When chicken is done, remove from broth and cut into bite size pieces. Save one cup of the broth and discard the rest.
- Sauce:.
- Melt 1/4 cup butter in small sauce pan then add 1/3 flour and cook for 2 minutes Slowly add 2 cups cream,1 cup broth, salt and 1/2 cup wine. Cook gently stirring often, about 5 minutes.
- Meanwhile, once the noodles are cooked, drain them and season with 1 teaspoons salt, butter, parmesan cheese and 1 cup of the sauce. Put this mixture into a greased, shallow baking dish.
- Saute mushrooms in 2 tablespoons butter for 3 to 4 mins., then season with salt, pepper and garlic for several minutes until tender.
- Put mushrooms over noodles and then add chicken breast. Cover with the remaining sauce and sprinkle parmesan cheese and romano cheese over the top and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 663.5, Fat 46, SaturatedFat 27, Cholesterol 221.6, Sodium 1209.1, Carbohydrate 24, Fiber 1.2, Sugar 1.9, Protein 35.2
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
FREEZER CHICKEN TETRAZZINI
This old fashioned casserole is a crowd pleaser. This is great for buffets and freezes well. Remember to allow a full 24 hours for casseroles to thaw in the refrigerator.
Provided by Olha7397
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375 and use a 13 x 9 inch Baking dish (3 L).
- OVEN POACHED CHICKEN: Place chicken in roasting pan on rack. In a large glass measuring cup, combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan tightly with foil. Bake for 2 hours or until meat thermometer inserted in thickest part of thigh reads 185°F Cool chicken in broth.
- Remove cooled chicken from broth, reserving broth. Remove all meat from carcass, keeping chicken in large strips. Discard skin and bones. Set chicken meat and stock aside separately.
- TETRAZZINI: In a pot of boiling, salted water, cook noodles until tender but still firm, about 5 to 8 minutes. Drain. Rinse under cold running water. Drain and set aside.
- In a large saucepan, melt 2 Tbs. of the butter over medium heat; cook onions, garlic, celery and green pepper for 5 minutes or until softened. Transfer to a large bowl. In same saucepan, melt 2 tablespoons of the butter over medium heat; cook mushrooms for 5 minutes or until tender. Add to other vegetables in bowl.
- Melt remaining butter in same saucepan over medium high heat. Add flour; cook, stirring, until flour pulls away from pan. Remove from heat. Gradually whisk in reserved chicken stock. Return to heat. Cook, stirring until sauce is smooth and thickened. Remove from heat. Whisk in cheese, olives, hot pepper sauce and salt and pepper to taste. Stir in noodles, chicken and vegetables. Spoon into prepared baking dish. Serves 8.
- TOPPING: In a small bowl, stir together bread crumbs, almonds and Parmesan. Sprinkle evenly over casserole.
- TO FREEZE: Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months.
- TO SERVE: Thaw in microwave or in refrigerator overnight. Preheat oven to 350°F Unwrap casserole. Cover with foil. Bake in center of oven for 20 minutes, uncover and bake another 25 minutes or until heated through.
- TIP: If freezing, undercook the pasta just until firm; it will cook further in the juicy sauce upon reheating. If making to serve immediately, cook pasta a little further.
- Breadcrumb toppings become soggy on freezing. To crisp them, be sure to bake uncovered for at least 20 minutes or until golden brown and crisp.
- Because casseroles dry out when freezing make sure sauces are thin before freezing. They will thicken once they are cooked.
- The Best Freezer Cookbook.
Nutrition Facts : Calories 943, Fat 62.4, SaturatedFat 27.1, Cholesterol 217.1, Sodium 899, Carbohydrate 38.9, Fiber 3.7, Sugar 6.8, Protein 49.9
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CHICKEN TETRAZZINI RECIPE - ANNA PAINTER - FOOD & WINE
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- In a large pot of salted boiling water, cook the linguine until barely al dente, about 7 minutes. Drain well, transfer to a large bowl and toss with 1/2 tablespoon of the olive oil.
- Meanwhile, arrange the chicken breasts, garlic cloves and bay leaves in a medium enameled cast-iron casserole; season with 1 tablespoon of salt and add enough water to cover the chicken by 1 inch. Cover the casserole and bring to a boil over moderately high heat, then reduce the heat to low and simmer for about 10 minutes, until the chicken is white throughout. Transfer the poached chicken to a plate and let cool slightly. Discard the garlic cloves, bay leaves and poaching liquid and wipe out the casserole. Tear the chicken into large chunks and add it and any accumulated juices to the bowl with the linguine.
- In the casserole, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and lightly golden brown, about 6 minutes. Add the mushrooms and another pinch each of salt and pepper and cook until browned and softened, about 5 minutes. Transfer the vegetables to the bowl with the chicken and linguine. Wipe out the casserole.
EASY CHICKEN TETRAZZINI - BELLY FULL
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Ratings 103Total Time 1 hrCategory Main CourseCalories 660 per serving
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
THE BEST CHICKEN TETRAZZINI - BAREFEET IN THE KITCHEN
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5/5 (9)Estimated Reading Time 6 minsServings 6
- Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.
- Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
- Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!
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