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
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
- Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
- Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
CHICKEN TETRAZZINI OAMC
Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking
Provided by e_lizard_owen
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break spaghetti in half and cook as directed on package until al dente; drain.
- Sauté onions in margarine until transparent, about 10 minutes.
- Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
- Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7
TURKEY OR CHICKEN TETTRAZZINI (OAMC)
You can substitute cooked ham for the turkey or chicken, also add in a chopped onion if desired. Cooking time is for baking casserole immediately.
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
- In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
- Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
- Season with salt and pepper.
- Transfer to the prepared baking dish or two small baking dishes.
- In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
- Drizzle the melted butter over the croutons.
- If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
- To bake immediately set oven to 375 degrees.
- Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
- If baking this frozen; allow to thaw in the refrigerator overnight.
- Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
- Delicious!
Nutrition Facts : Calories 610.6, Fat 26.2, SaturatedFat 13.3, Cholesterol 107.8, Sodium 753.5, Carbohydrate 46.4, Fiber 2.5, Sugar 3.8, Protein 46.3
CHICKEN TETRAZZINI FAMILY STYLE - OAMC
Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.
Provided by BamaKathy
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, boil spaghetti according to package directions.
- Drain.
- Mix with mushrooms, reserving mushroom liquid for later use.
- Add pimentos (drained).
- Set aside.
- In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
- Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
- Slowly add evaporated milk and stir until smooth.
- Continue simmering for five minutes.
- Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
- Pour sauce over.
- Sprinkle top with parmesan, and cheddar.
- In microwave, melt remaining butter and combine with bread crumbs.
- Sprinkle over the top of the cheeses.
- Bake uncovered at 350 degrees for 25 minutes.
- IF FREEZING, I freeze after adding the breadcrumbs and before baking.
- After freezing, allow to thaw overnight in refrigerator and then bake as directed.
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.
EASY CHICKEN TETRAZZINI
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN TETRAZZINI CASSEROLE
I have made many Chicken Tetrazzini recipes but I always come back to this one. This also freezes well. Reduced fat and reduced sodium mushroom soup and alfredo sauce can be used to lighten up this dish. Adapted from Southern Living.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients except only use 1/2 cup parmesan cheese.
- Put mixture into a greased 11x7 pan.
- Sprinkle with remaining 1/2 cup parmesan cheese.
- Bake at 350° for 25 minutes or until thoroughly heated.
Nutrition Facts : Calories 370.6, Fat 13.1, SaturatedFat 5, Cholesterol 67.2, Sodium 729.5, Carbohydrate 29.9, Fiber 1.2, Sugar 2.2, Protein 30
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
Rich, creamy and packed with chunks of chicken, wild and white mushrooms. If out of time, purchase a roasted chicken from the supermarkets.
Provided by Loves2Teach
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 3 tbsp butter in medium saucepan over medium heat.
- Add garlic and cook 30 seconds.
- Add flour and cook stirring for 1 minute.
- Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
- Bring to a boil, whisking constantly and set aside.
- Heat oven to 450 degrees.
- Cook noodles in boiling salted water until barely tender about 8 minutes.
- Drain and place in bowl.
- Stir in 1½ cups prepared sauce.
- Melt remaining 1 tbsp butter in large skillet over medium-high heat.
- Add shallots and cook stirring 1 minute.
- Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
- Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
- Add sherry and boil for 1 more minute.
- Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
- Top with half of chicken the half of mushroom mixture.
- Repeat layering with remaining noodles, peas chicken and mushrooms.
- Pour remaining sauce evenly over top and sprinkle with Parmesan.
- Bake 15 minutes until golden and bubbly.
Nutrition Facts : Calories 542.6, Fat 24.9, SaturatedFat 12.8, Cholesterol 139.3, Sodium 861, Carbohydrate 44.8, Fiber 3.9, Sugar 4, Protein 33.5
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
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
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.
CLASSIC CHICKEN TETRAZZINI
Make and share this Classic Chicken Tetrazzini recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook chicken in butter, 2 minutes.
- Add mushrooms, cook and stir 2 minutes.
- Stir in flour, add the broth.
- Cook, stirring, until sauce comes to a boil.
- Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
- Fold in the spaghetti.
- Put in a greased pan or casserole dish.
- Sprinkle with parmesan.
- Bake, uncovered at 350* for 30 minutes.
Nutrition Facts : Calories 273.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 45.6, Sodium 690.4, Carbohydrate 25.8, Fiber 1.2, Sugar 1.1, Protein 16.6
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