Cicis Chicken Tetrazzini Recipes

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

CLASSIC CHICKEN TETRAZZINI

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.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN

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.

FAST AND EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

CHICKEN TETRAZZINI

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.

CHICKEN TETRAZZINI

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.

CHICKEN TETRAZZINI IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
• Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
• Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

BEST CHICKEN TETRAZZINI

Steps:

• Cook chicken in lots of water until done. Save the stock!
• Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
• Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
• Drain spaghetti and place in 9 x 13 baking dish.
• In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
• In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
• Add whipping cream to above mixture and stir.
• Add the above to the chicken and toss.
• Spoon chicken evenly over spaghetti.
• Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
• Cover and refrigerate overnight.
• Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

CHICKEN TETRAZZINI

Steps:

• Cook the spaghetti according to the package instructions.
• Dissolve the bouillon in a bowl of water.
• Add soup, celery salt, and pepper.
• Drain spaghetti; add soup to mixture.
• Stir in chicken, onion, pimentos and 1/2 cup of cheese.
• Transfer to a greased 8 inch square baking dish.
• Top with the remaining cheese.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

CHICKEN TETRAZZINI II

Steps:

• Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
• In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
• Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

CHICKEN TETRAZZINI

Steps:

• Cook spaghetti 1- 2 minutes less than package directions.
• Melt half the butter in skillet and sauté sliced mushrooms for 5 minute.
• Melt remaining butter in a saucepan.
• Stir in flour until smooth.
• Gradually add chicken broth and cream, stirring constantly, until it reaches boiling point.
• Cook on low heat for 10 minutes.
• Stir in salt, pepper, nutmeg, wine and swiss cheese until cheese melts.
• Mix 1/2 of the sauce with the mushrooms and spaghetti.
• Mix remaining half of the sauce with the chicken.
• Layer in a large casserole (or in two 2 1/2 quart casseroles and freeze one).
• Sprinkle with parmesan cheese.
• Bake in a 350°F oven for 25 minutes or until heated through and browned.
• To cook when frozen:.
• Place covered in preheated 325°F oven for 20 minutes.
• Remove cover and sprinkle with 1/4 cup parmesan cheese.
• Raise oven temperature to 350°F and bake for 20 minutes or until browned.

ITALIAN CHICKEN TETRAZZINI

Steps:

• In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.

CICI'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350.
• In saucepan sautee onions in butter till tender.
• Remove from heat.
• Stir in Cream of Celery soup,sour cream, cooked chicken, cooked noodles,and garlic powder.
• Add Chicken Broth till "soupy".
• Salt and Pepper to taste.
• Pour into Shallow 3 quart Casserole dish
• Top with Grated Cheese.
• Bake covered 20 minutes.