Chicken Or Turkey Tetrazzini Recipes

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CHICKEN TETRAZZINI (OR TURKEY)



Chicken Tetrazzini (or turkey) image

Chicken Tetrazzini is a creamy and delicious casserole. So simple and delicious your family will love it!

Provided by Holly

Categories     Main Course

Time 40m

Number Of Ingredients 8

8 ounces spaghetti
¼ cup onion (diced)
2 6.5 ounce cans canned mushrooms ((13 oz total))
4 tablespoons butter
2 10 ounce cans cream of mushroom soup ((20 oz total))
12 ounces evaporated milk
2 cups cooked chicken ((or turkey))
½ cup cheddar

Steps:

  • Cook spaghetti & drain. Drain mushrooms and save liquid.
  • Melt butter and saute onions, adding mushroom liquid.
  • Blend in soup and stir until smooth. Gradually add the evaporated milk stirring constantly until smooth.
  • In a casserole dish, mix spaghetti, mushrooms, and chicken (or turkey). Pour in sauce. Top with cheese.
  • Bake at 350°F until heated through. (about 20 minutes or so depending on your oven)

Nutrition Facts : Calories 276.71 kcal, Carbohydrate 29.75 g, Protein 10.99 g, Fat 12.77 g, SaturatedFat 7.64 g, Cholesterol 36.92 mg, Sodium 570.33 mg, Fiber 1.8 g, Sugar 5.98 g, ServingSize 1 serving

CHICKEN OR TURKEY TETRAZZINI DELUXE



Chicken or Turkey Tetrazzini Deluxe image

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

1 (16 ounce) package linguine pasta
½ cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
½ cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups chopped cooked chicken breast
1 cup grated Parmesan cheese
paprika to taste

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

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.

TURKEY TETRAZZINI



Turkey Tetrazzini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large pot over medium heat and add the garlic.
  • Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
  • Sprinkle the flour all over, then stir to combine.
  • Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
  • Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
  • Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
  • Stir until everything is well combined, then add salt and pepper to taste.
  • Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
  • Pour the whole shebang into a large casserole dish and even out the surface.
  • Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
  • Serve it to hearty appetites!

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Steps:

  • Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
  • Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
  • Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

CHICKEN OR TURKEY TETRAZZINI



Chicken or Turkey Tetrazzini image

Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2-2 cups cooked chicken or 1 1/2-2 cups turkey, diced
6 ounces spaghetti, cooked al dente (this is less than a package)
10 ounces cream of mushroom soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/2 cup parmesan cheese, grated
1/2 cup milk
1/2 cup onion, chopped
1/4 cup bell pepper, chopped (optional)
2 ounces canned mushroom pieces, drained (optional)
2 -3 tablespoons cooked and crumbled bacon (optional)
1/4 teaspoon garlic powder
salt and pepper

Steps:

  • Preheat oven 350 degrees and grease a 2 quart baking dish.
  • In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
  • Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
  • Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI



Delicious Chicken (Or Turkey!) Tetrazzini image

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

2 chicken bouillon cubes
2 cups hot water
1/2 lb thin spaghetti
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
cayenne pepper
1 cup milk
1 cup sour cream
1 cup cottage cheese
2 cups diced cooked chicken
1 (4 ounce) jar sliced mushrooms
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese

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.

STOVETOP TURKEY TETRAZZINI



Stovetop Turkey Tetrazzini image

A very special aunt shared this fun spin on creamy tetrazzini. We think it's even better the next day. -Tasia Cox, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked spaghetti
2 tablespoons butter
1 cup sliced fresh mushrooms
1 celery rib, chopped
1/2 cup chopped onion
1 package (8 ounces) cream cheese, cubed
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2 cups chopped cooked turkey
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender., Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.

Nutrition Facts : Calories 420 calories, Fat 21g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 717mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

TURKEY TETRAZZINI



Turkey Tetrazzini image

This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.

Provided by Sarah DiGregorio

Categories     dinner, casseroles, main course

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 17

Salt
1 pound spaghetti or linguine
5 tablespoons unsalted butter
1 pound cremini mushrooms, any tough or dry stems discarded, sliced
8 garlic cloves, chopped
1/3 cup all-purpose flour
1 tablespoon plus 1 teaspoon mild curry powder (optional)
1 cup dry white wine
4 cups chicken or turkey stock or broth
8 ounces cream cheese, cut into chunks
3 cups shredded or chopped leftover cooked turkey or chicken
1 cup frozen peas
1 heaping cup grated Parmesan (4 ounces)
1 cup shredded or grated fontina (4 ounces)
Black pepper
1 cup panko bread crumbs
1/2 cup slivered almonds

Steps:

  • Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
  • Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
  • Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
  • Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

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From spendwithpennies.com


LEFTOVER TURKEY TETRAZZINI RECIPE | COOKING LIGHT
Step 1. Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes. Step 2. Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes.
From cookinglight.com


CHICKEN TETRAZZINI - AMANDA'S COOKIN' - CASSEROLES
2022-04-13 Preheat the oven to 325F and lightly grease a 9×13 casserole dish. Cook spaghetti noodles according to package directions, removing from the water once they are al dente. In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.
From amandascookin.com


BEST CHICKEN TETRAZZINI (CREAMY, EASY, READY IN UNDER 1 HOUR!)
2022-07-08 Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray. Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes. Add the mushrooms and saute for an additional 4 minutes.
From leftoversthenbreakfast.com


CHICKEN TETRAZZINI WITH TOMATOES - LISA G COOKS
2019-12-26 Instructions. Put a large pot of water to boil for the pasta, season it liberally with salt and then preheat your oven to 400. Cook the pasta according to package directions and then strain it and set aside. Return the pasta pot to the stove to build your sauce; Add the butter to the pot and turn the heat to medium high.
From lisagcooks.com


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