Chicken Tetrazzini Iii Recipes

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CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

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

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

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

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

1 (8 ounce) package spaghetti
1 ½ teaspoons margarine
¼ cup chopped onion
3 cups chopped cooked chicken
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can cream of chicken soup
4 ounces shredded Cheddar cheese
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces shredded Cheddar cheese

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 II



Chicken Tetrazzini II image

A crunchy cornflake topping adds a new twist to the usual tetrazzini recipes!

Provided by Keli Oelerich

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 stalk celery
1 (4.5 ounce) can sliced mushrooms
1 (12 fluid ounce) can evaporated milk
8 ounces processed cheese food (eg. Velveeta)
½ cup butter
⅓ cup dry sherry
1 pinch salt
1 pinch ground black pepper
¼ cup cornflakes cereal
1 pinch paprika
¾ (12 ounce) package egg noodles, cooked and drained

Steps:

  • Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
  • In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
  • Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 45.2 g, Cholesterol 132.7 mg, Fat 26.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 15.9 g, Sodium 985.1 mg, Sugar 11 g

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

  • In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  • Cook the spaghetti according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

BEST CHICKEN TETRAZZINI



Best Chicken Tetrazzini image

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

4 boneless chicken breasts
1 teaspoon onion salt
1 1/2 teaspoons celery salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup whipping cream
2/3 cup parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon paprika
1/2 lb uncooked spaghetti

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



Chicken Tetrazzini image

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

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

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.

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