THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES
If you'd like to make this comforting dish ahead of time, you can freeze the unbaked casserole up to three months. Let it thaw completely; top with Parmesan and panko, then bake at 350°F until browned and bubbly, about 45 minutes.
Provided by Ivy Odom
Time 30m
Yield Serves 6 (serving size: 1 1/4 cups)
Number Of Ingredients 15
Steps:
- 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.
- 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. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium.
- Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat.
- Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.
Nutrition Facts : Calories 337, Carbohydrate 39 g, Fat 12 g, Fiber 4 g, Protein 20 g, SaturatedFat 6 g, Sodium 615 mg, Sugar 3 g, UnsaturatedFat 4 g
LIGHTER CHICKEN TETRAZZINI
From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- Melt butter in a large stockpot coated with cooking spray over medium high heat.
- Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
- Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
- Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
- Add pasta (precooked) and chicken and stir until blended.
- Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
- Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
- Bake at 350F for 30 minutes or until lightly browned.
- Remove from oven and let stand 15 minutes prior to serving.
LIGHT CHICKEN TETRAZZINI
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
Provided by Anne G.
Categories Chicken
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Cook pasta (omit salt and fat).
- Drain.
- In a large nonstick skillet, add onion powder, sherry, and mushrooms.
- Cover and cook until mushrooms are tender (about 4 minutes).
- Drain off about half of the liquid.
- In a large bowl, combine peas, milk, sour cream, cheese, and soup.
- Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
- Gently toss to combine.
- Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and butter in a small cup, tossing to combine.
- Sprinkle breadcrumb mixture over pasta mixture.
- Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
FREEZER CHICKEN TETRAZZINI
This old fashioned casserole is a crowd pleaser. This is great for buffets and freezes well. Remember to allow a full 24 hours for casseroles to thaw in the refrigerator.
Provided by Olha7397
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375 and use a 13 x 9 inch Baking dish (3 L).
- OVEN POACHED CHICKEN: Place chicken in roasting pan on rack. In a large glass measuring cup, combine chicken stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan tightly with foil. Bake for 2 hours or until meat thermometer inserted in thickest part of thigh reads 185°F Cool chicken in broth.
- Remove cooled chicken from broth, reserving broth. Remove all meat from carcass, keeping chicken in large strips. Discard skin and bones. Set chicken meat and stock aside separately.
- TETRAZZINI: In a pot of boiling, salted water, cook noodles until tender but still firm, about 5 to 8 minutes. Drain. Rinse under cold running water. Drain and set aside.
- In a large saucepan, melt 2 Tbs. of the butter over medium heat; cook onions, garlic, celery and green pepper for 5 minutes or until softened. Transfer to a large bowl. In same saucepan, melt 2 tablespoons of the butter over medium heat; cook mushrooms for 5 minutes or until tender. Add to other vegetables in bowl.
- Melt remaining butter in same saucepan over medium high heat. Add flour; cook, stirring, until flour pulls away from pan. Remove from heat. Gradually whisk in reserved chicken stock. Return to heat. Cook, stirring until sauce is smooth and thickened. Remove from heat. Whisk in cheese, olives, hot pepper sauce and salt and pepper to taste. Stir in noodles, chicken and vegetables. Spoon into prepared baking dish. Serves 8.
- TOPPING: In a small bowl, stir together bread crumbs, almonds and Parmesan. Sprinkle evenly over casserole.
- TO FREEZE: Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months.
- TO SERVE: Thaw in microwave or in refrigerator overnight. Preheat oven to 350°F Unwrap casserole. Cover with foil. Bake in center of oven for 20 minutes, uncover and bake another 25 minutes or until heated through.
- TIP: If freezing, undercook the pasta just until firm; it will cook further in the juicy sauce upon reheating. If making to serve immediately, cook pasta a little further.
- Breadcrumb toppings become soggy on freezing. To crisp them, be sure to bake uncovered for at least 20 minutes or until golden brown and crisp.
- Because casseroles dry out when freezing make sure sauces are thin before freezing. They will thicken once they are cooked.
- The Best Freezer Cookbook.
Nutrition Facts : Calories 943, Fat 62.4, SaturatedFat 27.1, Cholesterol 217.1, Sodium 899, Carbohydrate 38.9, Fiber 3.7, Sugar 6.8, Protein 49.9
CHICKEN TETRAZZINI - A LIGHTER GUILT FREE RECIPE
This recipe was originally a Taste of Home recipe that originally called for leftover turkey. I've since made additional changes, including steps for cooking the chicken. Unlike the common Tetrazzini recipes out there this doesn't involve creamed soups nor half and half. In the end..you won't even miss it. This is a terrific comfort food that won't leave you feel guilty in the end.
Provided by Johnsdeere
Categories Spaghetti
Time 40m
Yield 1 1/4 cups per serving, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain.
- In a large pan (spray with cooking spray) cook chicken until juices run clear, insuring meat is cooked thoroughly. Remove chicken and put to the side.
- In the same pan used to cook the chicken, saute onion and butter until tender.
- Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
- Stir in spaghetti, chicken, mushrooms, and seasoned salt.
- Transfer mixture to an 8-inch square baking dish coated with cooking spray.
- Cover and bake at 350°F for 20 minutes.
- Uncover; sprinkle with parmesan cheese and paprika.
- Bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 373.1, Fat 10.6, SaturatedFat 3.8, Cholesterol 57.3, Sodium 386.2, Carbohydrate 40.1, Fiber 1.5, Sugar 7.9, Protein 27.6
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