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.
STOVETOP - ONE DISH TURKEY/CHICKEN TETRAZZINI
Talk about fast and easy to make -- this one pot/stovetop tetrazzini is great for a lunch or those nights when you're in a hurry and need a quick dinner dish. It calls for low-fat, low-sodium ingredients as well. Recipe is from Cooking Light Magazine.
Provided by Daily Inspiration S
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat a large nonstick skillet or saucepan coated with cooking spray over medium-high heat. Add turkey and onion; saute 3 minutes or until onion is tender.
- 2. Stir in water, soup, and cheese; reduce heat to low and cook 4 minutes or until cheese melts, stirring until mixture is smooth.
- 3. Stir in pasta and next 3 ingredients; cook until thoroughly heated. Garnish with parsley sprigs, if desired.
TURKEY OR CHICKEN SPAGHETTI TETRAZZINI
This is a great way to use up leftover turkey or chicken, you can freeze one casserole and just thaw in the refrigerator overnight.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees F.
- Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
- In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
- In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
- Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
- Transfer to the baking dishes or large casserole dish.
- In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
- Bake for about 30 minutes or until hot and bubbly.
- Delicious!
Nutrition Facts : Calories 601.8, Fat 26, SaturatedFat 13.6, Cholesterol 95.9, Sodium 790.9, Carbohydrate 53.4, Fiber 4.1, Sugar 5.7, Protein 37.7
TURKEY/CHICKEN TETRAZZINI
Here's a great way to serve that holiday leftover turkey. Recipe came from Betty Crocker's Dinner in a Dish. It's another one of those great "comfort foods." We love it and hope you do too. Let me know what you think.
Provided by Judikins
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350F.
- Melt butter over low heat.
- Blend in flour and seasonings.
- Cook, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth and cream.
- Heat to boiling, stirring constantly.
- Boil 1 minute.
- Add sherry.
- Stir in spaghetti, turkey, and mushrooms.
- Pour into a square baking dish, 8x8x2".
- Sprinkle with Parmesan cheese.
- Bake 30 minutes or until bubbly in center.
- If desired, brown top by placing briefly under broiler.
- Garnish with parsley and green olives, if desired.
Nutrition Facts : Calories 492.6, Fat 27.9, SaturatedFat 16.3, Cholesterol 117.5, Sodium 565, Carbohydrate 31.6, Fiber 1.4, Sugar 1.6, Protein 23.9
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
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!
CHICKEN OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
CHICKEN OR TURKEY TETRAZZINI
Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees and grease a 2 quart baking dish.
- In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
- Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
- Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.
CHICKEN TETRAZZINI
This was one of my favorites growing up, and I always get compliments whenever I make it. I love parmesan cheese so I use a full cup of it on top.
Provided by trublu
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan; blend in flour, salt and pepper.
- Cook until smooth and bubbly.
- Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
- Stir in sherry, chicken, mushrooms and spaghetti.
- Pour into casserole dish and sprinkle cheese evenly over the top.
- Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.
TURKEY (OR CHICKEN) TETRAZZINI
A great way to use up turkey. Also wonderful when made with chicken. I like to make up one or two batches and freeze in meal or individual serving size pans. I take them RVing for a easy home cooked meal without the fuss. I have added sliced mushrooms and diced green chilies for variety.
Provided by Just Janie
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spaghetti in the broth. It will absorb most of the broth.
- Saute the pepper and onion in the butter.
- Add the flour, stirring til smooth.
- Gradually add milk, salt & pepper.
- Stir constantly until thickened.
- Add cheeses, cooking til melted.
- Add the turkey and undrained spaghetti. Pour into sprayed casserole (13x9 or whatever size you like).
- Top with bread crumbs.
- Bake at 350F for 30 minutes. Or freeze.
Nutrition Facts : Calories 693, Fat 39.9, SaturatedFat 23.6, Cholesterol 144.1, Sodium 1362.6, Carbohydrate 48.1, Fiber 2.1, Sugar 3.9, Protein 34.7
More about "turkeychicken tetrazzini food"
TURKEY TETRAZZINI RECIPE (CLASSIC DINNER CASSEROLE) | KITCHN
From thekitchn.com
TURKEY OR CHICKEN TETRAZZINI | CHEW OUT LOUD
From chewoutloud.com
ORDER YOUR FREE-RANGE THANKSGIVING TURKEY - SUNRISE FARMS
From sunrisefarm.net
FOOD - DAIRY QUEEN
DAIRY QUEEN® MENU CANADA: VIEW OUR FULL MENU OF HOT EATS
From dairyqueen.com
TURKEY/CHICKEN TETRAZZINI RECIPE - FOOD.COM
From pinterest.com
EASY CHICKEN TETRAZZINI RECIPE - BBC FOOD
From bbc.co.uk
TURKEY TETRAZZINI {BEST FROM SCRATCH RECIPE} – WELLPLATED.COM
From wellplated.com
TURKEYS FOR SALE - BARGAIN TURKEY SPECIALS | CACKLE HATCHERY
From cacklehatchery.com
[HOMEMADE] CHICKEN TETRAZZINI : FOOD - REDDIT.COM
From reddit.com
YUMMY TURKEY OR CHICKEN TETRAZZINI RECIPE - FOOD.COM
From food.com
35 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
From msn.com
CHICKEN TETRAZZINI - THE GRACIOUS WIFE
From thegraciouswife.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