Chicken Tetrazzini Best Recipes

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CHICKEN TETRAZZINI

2004-08-20



Chicken Tetrazzini image

Categories     Chicken     Mushroom     Pasta     Bake     Super Bowl     Kid-Friendly     Parmesan     Fall     Potluck     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients:

  • 1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 carrot, thinly sliced
  • 1 medium onion, coarsely chopped
  • 2 celery ribs, cut into 1-inch pieces
  • 2 garlic cloves, smashed
  • 5 whole black peppercorns
  • 1 Turkish or 1/2 California bay leaf
  • 2 whole cloves
  • 3/4 stick (6 tablespoons) unsalted butter
  • 3/4 pound mushrooms, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 3 tablespoons medium-dry Sherry
  • 2 tablespoons truffle butter* (optional)
  • 1/2 lb spaghetti
  • 2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces
  • 1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)

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).

Top Asked Questions

  1. How to make chicken tetrazzini pasta?
    A quick & tasty pasta dish, this Chicken Tetrazzini recipe uses chicken, Parmesan, mushrooms, spinach, mozzarella & cream of chicken soup. Combine all ingredients except bread crumbs and mozzarella in a large bowl and mix well. Transfer to a 3 liter casserole dish. Mix bread crumbs and mozzarella and sprinkle evenly over baking dish.
  2. What can I do with leftover chicken tetrazzini?
    Find a favorite recipe for chicken tetrazzini on Allrecipes, complete with ratings, reviews, and videos! If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti! I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!
  3. What is Luisa Tetrazzini?
    This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer! Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry. 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.
  4. What is a Tetrazzini made of?
    Tetrazzini originated in America in the early 20th century; traditionally it includes mushrooms and a splash of wine. If you like, you can fry 150g/5½oz sliced chestnut mushrooms with the onion in step 3 and then add 3–4 tablespoons of dry white wine when you mix everything together.

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