CHICKEN TETRAZZINI RECIPE
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
- Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
- Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
- In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
- Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**
Nutrition Facts : Calories 413 kcal, Carbohydrate 43 g, Protein 16 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 471 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
Steps:
- Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
- Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
- Rest 5 minutes, then chop into small pieces, or shred.
- Preheat oven to 160°C / 325°F.
- Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
- Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
- Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
- Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
- Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
- Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GARLIC LOVER'S CHICKEN
The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
GARLIC LOVER'S CHICKEN TETRAZZINI
This is good comfort food "kicked up a notch". The directions appear lengthy, but not really difficult. This recipe is also very flexible; you can modify it to whatever your taste is. It can be "stick-to-your-ribs" with bacon and sour cream additions, or it can be elegant with white wine and fresh parsley. It has been in my family for some time, but never really written down. But this is a good "wing-it" kind of dish. Have fun with it!
Provided by Caseylaine
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
- Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
- Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
- When cooled, skin and debone, placing chicken meat in a bowl for later.
- Remove 1 cup broth from pot and set aside for later.
- Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
- While chicken is boiling, melt butter in saute pan and add minced garlic.
- Let it saute for just a minute or so, then add mushrooms.
- If you like you can add a splash of white wine here for a special taste.
- Cook mushrooms until tender and set aside for later.
- The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
- Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
- Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
- When the noodles are cooked, drain, and put back in the pot.
- Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
- Mix well and pour into a greased deep/large casserole dish.
- The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
- You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
- Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
- Serve with sour cream on the side for a very creamy version of this entree.
Nutrition Facts : Calories 918.5, Fat 47, SaturatedFat 18.6, Cholesterol 167.3, Sodium 1127.5, Carbohydrate 68.9, Fiber 2.8, Sugar 4.4, Protein 52.6
More about "garlic lovers chicken tetrazzini recipes"
THE BEST CHICKEN TETRAZZINI - BAREFEET …
From barefeetinthekitchen.com
5/5 (9)Estimated Reading Time 6 minsServings 6
- Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.
- Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
- Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!
CHICKEN TETRAZZINI RECIPE - SHUGARY SWEETS
From shugarysweets.com
CREAMY CHICKEN TETRAZZINI
From thestayathomechef.com
CREAMY CHICKEN TETRAZZINI | I HEART RECIPES
From iheartrecipes.com
EASY CHICKEN TETRAZZINI - BELLY FULL
From bellyfull.net
CHICKEN TETRAZZINI RECIPE | KITCHN
From thekitchn.com
BEST CHICKEN TETRAZZINI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (136)Total Time 1 hr 35 minsServings 6-8
CHICKEN TETRAZZINI - CREAMY & DELICIOUS! - JULIE'S EATS
From julieseatsandtreats.com
7 DELICIOUS DAL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN TETRAZZINI - WHIP IT LIKE BUTTER
From whipitlikebutter.com
CHICKEN TETRAZZINI - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CHICKEN TETRAZZINI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHICKEN TETRAZZINI RECIPE - I WASH YOU DRY
From iwashyoudry.com
EASY CHICKEN TETRAZZINI CASSEROLE RECIPE - EATING ON A DIME
From eatingonadime.com
CHICKEN TETRAZZINI RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
CREAMY CHEESY CHICKEN TETRAZZINI • SALT & LAVENDER
From saltandlavender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love