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
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
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
QUICK TURKEY TETRAZZINI
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
- In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.
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
CREAMY TURKEY TETRAZZINI
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
Provided by PanNan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
CHICKEN TETRAZZINI
My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN TETRAZZINI CASSEROLE
Family-friendly chicken tetrazzini is a delicious one-pot meal with pasta, chicken, and vegetables. Add a fresh vegetable salad for a satisfying meal.
Provided by Diana Rattray
Categories Entree
Time 55m
Number Of Ingredients 12
Steps:
- Gather the ingredients. Preheat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
- Break the spaghetti up into shorter lengths and cook in boiling salted water following the package directions. Drain and set aside.
- Meanwhile, melt 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, for about 5 minutes, or until tender. Remove the mushrooms to a plate with a slotted spoon and set aside.
- Add 4 tablespoons of butter to the same pan and place it over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk the cream and chicken stock into the flour mixture. Add the dry Sherry to taste, if using. Add about half of the Parmesan cheese and continue to cook, stirring, until the sauce thickens. Taste and add kosher salt, as needed. If the sauce is too thick, add extra cream or stock.
- Add the mushrooms and cooked chicken to the sauce mixture and continue to cook until hot. Add chopped parsley, if using, and stir to blend.
- Turn the drained spaghetti into the prepared baking dish. Pour the sauce mixture over the pasta and spread it to cover. Top the casserole with the remaining Parmesan cheese.
- Bake the casserole in the preheated oven for 15 to 20 minutes, until hot, bubbly, and lightly browned.
- Serve chicken tetrazzini with a salad or fresh vegetables and extra Parmesan cheese.
Nutrition Facts : Calories 456 kcal, Carbohydrate 21 g, Cholesterol 112 mg, Fiber 2 g, Protein 23 g, SaturatedFat 16 g, Sodium 521 mg, Fat 31 g, ServingSize 8 servings, UnsaturatedFat 13 g
TURKEY TETRAZZINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
SPAGHETTI TETRAZZINI
Jamie Olivier's Chicken and mushroom pasta bake
Provided by fayscafe
Time 1h
Yield Serves 4
Number Of Ingredients 0
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
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
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
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
- Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
More about "tetrazzini food"
WHAT TO SERVE WITH CHICKEN TETRAZZINI? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-10-25Total Time 20 mins
- Garlic Bread. Garlic bread is pretty much a food item that everyone enjoys. Whether served alongside Chicken Tetrazzini or as an appetizer before the main dish, garlic bread makes any meal better.
- Perogy Casserole. Perogies are a delicious addition to any meal, but have you ever considered adding them as a side dish? What about making them into a casserole instead?
- Rice Pilaf. Rice pilaf is a simple dish to prepare, but it packs a lot of flavors. This side dish is great for adding some extra spice or kick to your meal – you can turn up the heat by using spicy paprika instead of sweet paprika in the rice, for example.
- Fruit Salad. Fruit salad may not seem like a perfect match for Chicken Tetrazzini. However, this side dish is a great way to add some healthy nutrients and vitamins into your meal while also satisfying any sweet cravings you’ve been having.
- Lemon Almond Asparagus. Lemon and asparagus may sound like an odd pairing, but trust us when we say that this side dish is a delicious way to mix things up.
- Baked Potatoes. Baked potatoes are the perfect side dish to serve with Chicken Tetrazzini. This classic entree tastes best when paired with a fluffy piece of potato that’s been seasoned with butter and spices.
- Creamed Spinach. If you like the creamy sauce used in Chicken Tetrazzini, you’ll love creamed spinach. This side dish is super easy to make, and it’s great for adding some extra flavor to your meal.
- Mac ‘n’ Cheese. Macaroni and cheese are probably one of the most well-known side dishes out there. Even though this dish may seem like it only belongs on the kids’ menu, it’s a tasty side that goes well with many different entrees.
TETRAZZINI [STEP BY STEP RECIPE] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Italian, AmericanTotal Time 23 minsCategory CasseroleCalories 642 per serving
- Preheat your oven to 350°F and prepare a 10 inch diameter casserole. Grease it with a bit of olive oil or vegan butter.
- Heat a skillet with olive oil. Add the onion, garlic, and mushrooms, then fry for around 4 minutes. After that, add vegan chicken cubes and fry for 5 minutes more. Season with a pinch of salt and pepper.
- Melt vegan butter in a casserole or pot. For making a white sauce, stir flour into the butter. Add the almond milk slowly, while stirring, until the sauce thickens. Seasoned with nutmeg, salt and pepper. Then add half of the vegan parmesan and set aside.
- Mix the cooked or leftover pasta with white sauce and the mushroom mix in a large bowl. Transfer it to the prepared casserole dish, top with vegan mozzarella and remaining vegan Parmesan.
BEST TURKEY TETRAZZINI RECIPE - HOW TO MAKE TURKEY TETRAZZINI
From thepioneerwoman.com
5/5 (6)Servings 12Cuisine American, Comfort FoodTotal Time 50 mins
- Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
TEMPTING TURKEY TETRAZZINI - MRFOOD.COM
From mrfood.com
4/5 (9)Category Turkey, Misc. Poultry
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook spaghetti according to package directions; drain and set aside.
- Meanwhile, in a soup pot over medium-high heat, bring broth to a boil. Stir in mushrooms and cook 3 minutes. Stir in milk.
- In a small cup, combine cornstarch and wine, and stir until smooth; slowly pour into mushroom mixture and cook until slightly thickened, stirring constantly.
- Remove from heat and stir in salt, pepper, and turkey. Add spaghetti and toss until well coated. Spoon spaghetti mixture into baking dish and sprinkle evenly with bread crumbs.
TURKEY TETRAZZINI RECIPE - MELISSA ROBERTS | FOOD & WINE
From foodandwine.com
5/5 (2)Category TurkeyServings 8Total Time 1 hr 30 mins
- Preheat the oven to 375°. In a large pot of boiling salted water, cook the egg noodles about 2 minutes short of al dente. Drain the noodles well, give them a quick rinse under cold running water and drain again.
- Generously butter a deep 13-by-9-inch baking dish. In a medium microwave-safe bowl, melt 3 tablespoons of the butter. Add the panko, cheese and 1/4 teaspoon each of salt and pepper and stir to combine. Dust the greased dish with 3 tablespoons of the crumbs. Set the remaining crumbs aside.
- In a large, deep skillet, melt the remaining 4 tablespoons of butter over moderate heat. Add the onions and cook, stirring occasionally, until the onions just begin to soften, about 3 minutes. Add the mushrooms and cook until the liquid the mushrooms give off has almost evaporated, about 5 minutes. Add the sherry, increase the heat to moderately high and boil until the liquid is reduced by half, about 2 minutes. Add the flour and cook over moderate heat, stirring constantly, until moistened, about 1 minute. Add the broth, bring to a simmer and cook, stirring, until thickened, about 3 minutes. Stir in the pasta, turkey, herbs and lemon zest and season with salt and pepper.
- Spread the contents of the skillet into the prepared baking dish. Sprinkle the reserved breadcrumbs evenly over the top. Bake the casserole for about 30 minutes, until golden brown on top. Serve hot.
CHICKEN TETRAZZINI RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
5/5 (1)Category Baked PastaServings 8-10Total Time 2 hrs
- 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.
CHICKEN "TETRAZZINI" CASSEROLE - COMFORTABLE FOOD
From comfortablefood.com
4.8/5 (5)Total Time 50 minsCategory Casserole, Dinner, Main Dish, PastaCalories 561 per serving
- Heat the oil in a medium skillet over medium high heat. Generously salt and pepper the chicken breasts on both sides, then cook until cooked through - about 4 - 5 minutes per side. Remove to a plate and set aside.
- While the chicken is cooking, heat the water for the pasta and cook for about 1 minute less than package directions. When cooked, drain in a colander and let sit.
- Return the pan you cooked the chicken in to medium heat, add two tbsp of butter and allow to melt. Add the onion and peppers, and cook until softened, about 4 minutes.
SHRIMP TETRAZZINI - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
5/5 (2)Servings 4-6Cuisine American, European, ItalianCategory Main Dish
EASY CHICKEN TETRAZZINI | THE BLOND COOK
From theblondcook.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 424 per serving
BEEF TETRAZZINI RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
Servings 6Total Time 50 minsCategory Chefs
EASY CHICKEN TETRAZZINI RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
A ONE-PAN TETRAZZINI RECIPE THAT CAN BE MADE WITH CHICKEN ...
From washingtonpost.com
Servings 4Total Time 45 mins
SUNDAY SUPPER: TETRAZZINI | SOUTHERN LIVING
From southernliving.com
Author Elizabeth Laseter
EASY CROCK POT TURKEY TETRAZZINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (24)Total Time 6 hrs 15 minsCategory PastaCalories 879 per serving
THE ITALIAN-AMERICAN CASSEROLE? HOW TETRAZZINI BECAME THE ...
From salon.com
Cuisine Italian, AmericanCategory Main CourseServings 4
CHICKEN TETRAZZINI - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
BAREFOOT CONTESSA CHICKEN TETRAZZINI RECIPES
10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME
CHICKEN TETRAZZINI CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
OUR FAVORITE TURKEY TETRAZZINI CASSEROLE RECIPE | SOUTHERN ...
From southernliving.com
TETRAZZINI FOODS PLC NIGERIA COMPANY PROFILE - ADDRESS ...
From ng-check.com
HOW TO MAKE BEEF TETRAZZINI | IT'S ONLY FOOD W/ CHEF JOHN ...
From youtube.com
TETRAZZINI FOOD LIMITED - HOME - LAGOS, NIGERIA - MENU ...
From facebook.com
TETRAZZINI FOOD - OVERVIEW, NEWS & COMPETITORS | ZOOMINFO.COM
From zoominfo.com
BEST MAKE-AHEAD CHICKEN TETRAZZINI RECIPES | VALERIE'S ...
From foodnetwork.ca
SIDE DISHES FOR CHICKEN TETRAZZINI - ALL INFORMATION ABOUT ...
From therecipes.info
30-MINUTE CHICKEN (OR TURKEY) TETRAZZINI ... - 30SECONDS FOOD
From 30seconds.com
BAREFOOT CONTESSA TURKEY TETRAZZINI - ALL INFORMATION ...
From therecipes.info
TETRAZZINI RECIPES | ALLRECIPES
From allrecipes.com
BEST CHICKEN TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOOD FACTS & TRIVIA: CHICKEN TETRAZZINI
From foodreference.com
TETRAZZINI FOOD IN THE CITY LAGOS - NG.WORLDORGS.COM
From ng.worldorgs.com
TETRAZZINI FOOD PLC | LINKEDIN
From ca.linkedin.com
PIONEER WOMAN CHICKEN TETRAZZINI RECIPES
From tfrecipes.com
CHICKEN TETRAZZINI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love