Comfort Chicken Tetrazzini Recipes

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.

Steps:

• Preheat oven to 325.
• Butter 3 qt, oven proof casserole.
• In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
• Blend in flour, 3/4 c cheese and chicken broth.
• Cook until smooth and thick.
• Add seasonings, except parsley.
• Remove from heat and blend in cream and sherry.
• Add shredded chicken and cooked noodles.
• Pour into dish and top with bread crumbs, parsley and remaining cheese.
• Bake uncovered about 20 minutes.
• Brown crumbs under broiler if necessary.
• You may want to adjust the liquids a bit if you prefer a creamier sauce.

Steps:

• .In a large skillet, saute mushrooms in butter.
• Add the chicken, sour cream and soup.
• Cook just till heated and combined.
• Add cooked pasta to the chicken- soup mixture.
• Season with salt and pepper.
• Put in a greased 13 X 9 inch baking dish.
• Top with grated Parmesan cheese.
• Bake at 350 degrees for 30-40 minutes or until bubbly.
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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.

Steps:

• In a large saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt; cover with water and over high heat, heat to boiling; reduce heat to low, cover and simmer chickens at least 30 minutes or until fork tender, remove chickens to a large bowl.
• Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
• When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
• Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish.
• Chop the remaining onion.
• In a 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes and remove to a medium bowl.
• In same saucepan, melt remaining butter; when hot, stir in flour, 1 1/2 teaspoons salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
• Gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened (don't worry if there are some lumps, it won't be noticed).
• Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
• Spoon chicken mixture over spaghetti in baking dish.
• Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color.
• Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
• If making ahead (which is a good idea because this is excellent to serve to company), make it up till the cheese and paprika step, then cover and refrigerate for up to 24 hours; take it out of the fridge and let it sit for about 30 minutes or so before baking (you may need to increase the baking time about 15-20 minutes).