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.
LIGHTER CHICKEN TETRAZZINI
From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- Melt butter in a large stockpot coated with cooking spray over medium high heat.
- Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
- Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
- Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
- Add pasta (precooked) and chicken and stir until blended.
- Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
- Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
- Bake at 350F for 30 minutes or until lightly browned.
- Remove from oven and let stand 15 minutes prior to serving.
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
LIGHT CHICKEN TETRAZZINI
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
Provided by Anne G.
Categories Chicken
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Cook pasta (omit salt and fat).
- Drain.
- In a large nonstick skillet, add onion powder, sherry, and mushrooms.
- Cover and cook until mushrooms are tender (about 4 minutes).
- Drain off about half of the liquid.
- In a large bowl, combine peas, milk, sour cream, cheese, and soup.
- Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
- Gently toss to combine.
- Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and butter in a small cup, tossing to combine.
- Sprinkle breadcrumb mixture over pasta mixture.
- Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
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
Creamy chicken over noodles. A great dish on a cold winter day. This was my daughters favorite dinner to make for company when she was young.
Provided by Fairy Godmother
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter.
- Add chicken breast cubes, fry till just golden.
- Add mushrooms, fry till soft.
- Add flour, spices,stock and milk.
- Cook to thicken.
- Serve over your favorite noodles.
Nutrition Facts : Calories 247.5, Fat 19.2, SaturatedFat 11.6, Cholesterol 61.9, Sodium 365.9, Carbohydrate 11.2, Fiber 0.7, Sugar 3, Protein 4.3
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.
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
Categories Milk/Cream Wine Chicken Mushroom Pasta Thanksgiving Parmesan Winter Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a kettle combine the chicken with enough salted water to cover it by 2 inches, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is tender. Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat into strips, reserving it. Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until it is reduced to about 2 cups.
- While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season the sauce with the nutmeg and salt and pepper. Stir half the sauce into the mushrooms with the spaghetti and transfer the mixture to a well-buttered 2 1/2-quart baking dish, making a well in the center. Add the reserved chicken to the remaining sauce, combine the mixture well, and transfer it to the center of the spaghetti mixture. Sprinkle the mixture with the Parmesan and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it is pale golden.
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