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.
ITALIAN CHICKEN TETRAZZINI
This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.-Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 417 calories, Fat 30g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
ITALIAN INN FAMOUS CHICKEN TETRAZZINI
The Italian Inn opened in Tulsa, OK in 1942, a family restaurant and a favorite of mine until it closed in 1992. Save this recipe for Thanksgiving leftovers and substitute with turkey. This recipe is from the Italian Inn cookbook.
Provided by TxGriffLover
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the meat from the chicken, discard bones and skin and cut chicken into bite size.
- pieces. Cut the peppers into dice.
- Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
- Add the cream, and season with the salt, pepper, Tabasco and wine.
- Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
- Cover the top with the breadcrumbs, Parmesan cheese and almonds.
- Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling.
CHICKEN CAESAR TETRAZZINI
This is super easy to make and is delicious!! I found it in a Hidden Valley Ranch cook booklet that I picked up at the grocery store. Even picky DH loved it!! I picked up a rotisserie chicken so that I could make this on a "busy" night and still have dinner at a decent hour. I could not find plain hidden valley caesar dressing - mine had roasted garlic in it, yum yum!
Provided by Pvt Amys Mom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions.
- (I cut out a step here and just mix it all in the cassarole dish).
- Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl.
- Place mixture in a 2-quart cassarole.
- Mix together parmesan cheese and bread crumbs; sprinkle over spaghetti mixture.
- Bake at 350° for 25 minutes or until cassarole is hot and bubbly.
Nutrition Facts : Calories 722.1, Fat 43.6, SaturatedFat 8.9, Cholesterol 64.7, Sodium 1096.4, Carbohydrate 48.5, Fiber 2.4, Sugar 2.8, Protein 33.1
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
BAKED CHICKEN TETRAZZINI
Make and share this Baked Chicken Tetrazzini recipe from Food.com.
Provided by Daydream
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 375°F.
- Gently poach chicken for 10 to 15 minutes, in water or stock, to just cover.
- Drain chicken and reserve 1 cup of stock.
- Cut chicken into bite-sized chunks, and set aside.
- Melt butter, add flour and cook over gentle heat, stirring, for 2 minutes.
- Add reserved stock and wine, bring to the boil, stirring, and season to taste with salt and pepper.
- Add cream and sherry, stir to combine, then add the cooked, diced chicken and drained, diced bell peppers, and set aside.
- Sauté chopped bacon, and stir gently into chicken mixture.
- Next, sauté the thinly sliced mushrooms in 1-tablespoon butter until tender, and add to the chicken mixture along with the mushroom juices.
- Cook spaghetti until tender, and toss with a slurp of olive oil.
- Turn spaghetti into a shallow, greased, 13" x 9" casserole dish.
- Pour chicken mixture over pasta, and stir gently to combine.
- Sprinkle with cheese and breadcrumbs, and bake at 375 deg.
- F for 30 minutes.
- Just before serving, scatter almonds over the top, and garnish with chopped tarragon.
Nutrition Facts : Calories 1111.4, Fat 64, SaturatedFat 28.5, Cholesterol 212.1, Sodium 535.8, Carbohydrate 83.8, Fiber 4.6, Sugar 5.1, Protein 39.8
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