CHICKEN OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI
This is so simple, so yummy and a great way of using up leftover chicken or turkey-especially over the holidays. It's slightly different from most recipes as it uses sour cream and cottage cheese, but it works a treat! A firm favourite in my house-especially with my husband, who is not a pasta fan. A real crowd pleaser!
Provided by Noo8820
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
- Boil the spaghetti in the bouillon until cooked. Set aside.
- In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
- Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
- Mix thoroughly, and bring to a boil.
- Add the spaghetti.
- Pour the mixture into a large baking dish. Top with grated cheese.
- Bake at 350°F for approx 40 minutes, until top is golden brown.
CHICKEN OR TURKEY TETRAZZINI
This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey.
Provided by CORWYNN DARKHOLME
Categories Chicken Pasta
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
- In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
- Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 38.3 g, Cholesterol 112.3 mg, Fat 31.4 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 14.4 g, Sodium 1583.4 mg, Sugar 2.6 g
AWESOME TETRAZZINI (CHICKEN OR TURKEY)
This is neither a 'quick and easy' version nor a 'light' one, but it's true down-home comfort food. If you have a hungry crowd to feed and you're in the mood to cook, it's a great make-ahead dish. Celery and/or mushrooms can be omitted if you prefer. Chopped pecans or slices of pimiento-stuffed olives or a splash of (good!) sherry can be added. The only absolute necessity is to use homemade broth instead of the commercial kind. Makes a huge difference! Times don't include cooking chicken, making broth and other ingredient prep, of course, so add several hours....
Provided by highcotton
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Lightly grease a 13" x 9" glass casserole dish; set aside.
- Melt 4 tablespoons butter in skillet over medium heat.
- Add garlic, onion, bell pepper, mushrooms and celery; saute until tender.
- While vegetables cook, pour broth into a saucepan and warm on low heat.
- Break noodles into 3 or 4 shorter lengths and cook according to package directions. (In addition to 'thin' spaghetti, both regular spaghetti and vermicelli will work fine. Angel hair pasta does NOT. Using the smaller amount will result in a creamier dish. Use the full pound if you're stretching it to feed a crowd. And in that case, you may need to divide it into two baking dishes.)
- In another large skillet, melt remaining stick (8 tablespoons) butter over medium heat.
- When butter begins to bubble, sprinkle flour in slowly, whisking constantly until a smooth paste is formed; after flour is totally incorporated, continue cooking and whisking for another full minute. (This will prevent the sauce from having a 'floury' taste.).
- Add warm broth in a slow, steady stream, continuing to whisk constantly.
- Add cream slowly, and then stir in sour cream; continue to whisk constantly until mixture thickens.
- When thick, remove from heat; add about 3/4ths of cheeses, reserving some of each type for topping; continue stirring until cheese has melted and sauce is smooth.
- Add basil. (Other choices might be tarragon or poultry seasoning or whatever you especially like with chicken/turkey.).
- Add cayenne or red pepper flakes, if desired. (Tetrazzini can be a little bland, and my family doesn't go for that, so I add a generous amount. If serving children, you might substitute a teaspoon or so of paprika or seasoned pepper to add a little zip without too much heat.).
- Stir sauce well; taste and add salt, pepper and other seasonings as needed.
- Combine pasta, chicken, sauteed veggies and cheese sauce, stirring well to mix; check and adjust seasonings a final time.
- Pour mixture into baking dish(es); top with remaining cheese.
- At this point, it can be cooked immediately, refrigerated overnight or frozen.
- Bake at 375 degrees F approximately 30 minutes, until cheese has melted and dish is bubbling slightly.
- Serve with a great salad, hot French bread or garlic toast, and a decadent dessert for a fabulous crowd-pleaser.
Nutrition Facts : Calories 760.2, Fat 47.3, SaturatedFat 28, Cholesterol 188.9, Sodium 736.8, Carbohydrate 38.3, Fiber 2.3, Sugar 3.4, Protein 45
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