Cathys Chicken Tetrazzini Recipes

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CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)



Chicken Tetrazzini (creamy chicken mushroom pasta bake) image

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

500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
2 tbsp (30g) butter
500g / 1lb chicken thighs (, skinless boneless (Note 2))
4 tbsp (60g) butter (, unsalted)
500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
2 garlic cloves (, minced)
1 onion (, finely chopped)
4 tbsp flour
2 cups milk (, any fat, any type)
1 cup cream (, heavy / thickened (sub more milk))
2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
1/2 tsp black pepper
1 tsp salt
2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

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

CHEDDAR CHICKEN SPAGHETTI



Cheddar Chicken Spaghetti image

Cheddar Chicken Spaghetti Recipe - cheesy chicken pasta baked in a creamy sauce. Dangerously delicious! We ate this two days in a row!! Comfort food at its best. Spaghetti, chicken, chicken broth, cream of chicken, cream of mushroom, Worcestershire sauce, onion, garlic, and sharp cheddar cheese. Can make in advance and refrigerate or freeze for later. Great dish for a potluck!

Provided by Plain Chicken

Categories     Main Course

Time 50m

Number Of Ingredients 9

1 whole rotisserie chicken
12- oz spaghetti noodles
2 cups chicken broth
1 (10.5-oz) can cream of mushroom soup
1 (10.5-oz) can cream of chicken soup
1 Tbsp Worcestershire sauce
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray.
  • Remove chicken from bone and chop. Discard skin. Set aside.
  • Cook spaghetti noodles according to package directions for al dente. Drain and set aside.
  • In a large bowl, whisk together chicken broth, cream of mushroom soup, cream of chicken soup, Worcestershire sauce, onion flakes, and garlic powder. Stir in 1 cup of cheddar cheese.
  • Layer cooked noodles and chopped chicken in the prepared pan. Pour soup mixture over casserole. Sprinkle the top of the casserole with the remaining cup of cheese.
  • Bake uncovered for 30 minutes - 40 minutes, until bubbly.

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.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER



Chicken Tetrazzini Casserole with Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN



Chicken Tetrazzini from the New York Times/Carrie Sheridan image

This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe

Provided by carrie sheridan

Categories     One Dish Meal

Time 5h

Yield 6 serving(s)

Number Of Ingredients 19

5 lbs stewing chicken, cut into serving pieces
1 onion, studded with 2
clove
2 stalks celery & leaves
salt
1/2 bay leaf
1 carrot
3 cups water
4 tablespoons butter
1/4 cup flour
1/2 lb mushroom, sliced
1 egg yolk, slightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8 ounce) package spaghetti noodles
2 tablespoons grated parmesan cheese
1 teaspoon butter
toasted almond (optional)
Tabasco sauce (optional)

Steps:

  • In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  • Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  • Remove the chicken from the broth and let cool.
  • Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  • Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  • Add the flour and salt to taste, stirring with a wire whisk until blended.
  • Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • If desired, season with tabasco sauce.
  • In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  • To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  • Cook, stirring until heated through.
  • DO NOT LET BOIL.
  • Cook the spaghetti according to package directions.
  • Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  • Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  • You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48

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



Chicken Tetrazzini image

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

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

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 CAESAR TETRAZZINI



Chicken Caesar Tetrazzini image

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

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup bottled hidden valley caesar salad dressing
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/2 cup grated parmesan cheese
2 tablespoons dry breadcrumbs

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

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From wikifoodhub.com


CHICKEN TETRAZZINI RECIPE | SOUTHERN LIVING
Directions. Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at …
From southernliving.com


CHICKEN TETRAZZINI - THE COZY COOK
2020-09-27 Preheat oven to 350 degrees. Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce. Add the mushrooms and onions, cook for 5 more minutes.
From thecozycook.com


CHICKEN TETRAZZINI RECIPE | KITCHN
2021-07-29 Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Meanwhile, chop or shred 12 ounces cooked chicken (about 3 cups). Add 1 pound dried linguine to the boiling water and cook for 2 minutes less than the package instructions, about 7 minutes. Drain.
From thekitchn.com


CHICKEN TETRAZZINI RECIPE | MYRECIPES
Preheat oven to 350°. Advertisement. Step 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. Step 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
From myrecipes.com


CHICKEN TETRAZZINI - DINNER AT THE ZOO
2021-02-24 Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Cook the spaghetti in a large pot of salted water according to package directions. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the …
From dinneratthezoo.com


CHICKEN TETRAZZINI - TASTE OF THE SOUTH
2019-10-21 Spray a 13×9-inch baking dish with cooking spray. In a large Dutch oven, heat butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, until softened, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Stir in broth, cream, wine, rosemary, salt, pepper, and nutmeg (if using); bring to a boil.
From tasteofthesouthmagazine.com


CHICKEN TETRAZZINI - PLAIN CHICKEN
2018-11-29 Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Cook pasta according to package directions. Drain. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta. Pour mixture into prepared baking dish.
From plainchicken.com


CHICKEN TETRAZZINI | PUNCHFORK
2 tbsp Olive Oil. 4 tbsp unsalted butter. 1/3 cup all-purpose flour. 2 1/2 cups low sodium chicken broth. 1 tbsp lemon juice. 1 1/2 cups half and half (or sub with equal parts milk & heavy cream) 1 tsp sea salt (or to taste) 1/4 tsp black pepper, freshly ground. 1/4 cup parsley (chopped, plus more to …
From punchfork.com


CHICKEN TETRAZZINI | CATHY MACAULAY-SPENCER | COPY ME THAT
Chicken Tetrazzini. foodnetwork.com Cathy MacAulay-Spencer ... Cathy MacAulay-Spencer. loading... X. Ingredients. Deselect All; 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 …
From copymethat.com


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