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
CLASSIC CHICKEN TETRAZZINI
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
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
CHICKEN GOUDA TETRAZZINI
Chicken, vermicelli pasta and mushrooms baked in a creamy Gouda cheese sauce - a hearty casserole dinner to share on Thanksgiving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain vermicelli as directed on package, using minimum cook time.
- Meanwhile, in 4-quart Dutch oven, melt butter over low heat. Stir in flour with whisk until smooth; cook 1 minute, stirring constantly. Gradually stir in milk and wine. Cook over medium heat 12 minutes, stirring frequently, until thickened and bubbly. Stir in thyme, salt, pepper and 1 cup of the cheese.
- Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
- Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.
Nutrition Facts : Calories 610, Carbohydrate 46 g, Fat 2 1/2, Fiber 2 g, Protein 42 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg
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.
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
CHICKEN TETRAZZINI FROM GIADA
Make and share this Chicken Tetrazzini from Giada recipe from Food.com.
Provided by smccall
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450.
- Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
- In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
- In a large bowl, shred the chicken into bite size pieces.
- Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
- Bring a large pot of salted water to a boil. Add the linguine and cook. 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 to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.
CANNED CHICKEN TETRAZZINI RECIPE
Looking for a delicious canned chicken recipe? Try this Canned Chicken Tetrazzini Recipe with a flavorful twist: Cajun seasoning and Mexican-style cheese.
Provided by My Food and Family
Categories Home
Time 55m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°
- Prepare pasta according to package directions; rinse and set aside.
- In Dutch oven, sauté onion and garlic in butter for about 2 minutes. Add both cans of soup, A.1 Original Sauce, milk, Cajun spice and 1 1/2 cups of the cheese. Stir until melted and smooth. Add spaghetti noodles and chicken. Mix well. Stir in peas.
- Spread ingredients in 9 x 13 baking pan and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil. Sprinkle remaining cheese, roasted red pepper chunks, and parsley over the top.
- Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN TETRAZZINI
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
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 TETRAZZINI I
My Nana gave me this recipe; it is so good and creamy. A great comfort food. The butter can be halved for less fat.
Provided by Tammy Schill
Categories Main Dish Recipes Pasta Chicken
Yield 5
Number Of Ingredients 7
Steps:
- Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
- Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
- Bake at 300 degrees F (150 degrees C) for 40 minutes.
Nutrition Facts : Calories 826.2 calories, Carbohydrate 50.7 g, Cholesterol 166.3 mg, Fat 52.5 g, Fiber 3.6 g, Protein 38.4 g, SaturatedFat 27.8 g, Sodium 1446.6 mg, Sugar 3.8 g
CHICKEN TETRAZZINI
Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.
Provided by Sam Sifton
Categories dinner, for two, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams
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