CHICKEN TETRAZZINI
Steps:
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined.
- Use tongs to stir in chicken and noodles.
- Pour mixture evenly into prepared baking dish.
- Sprinkle the top with shredded mozzarella, then parmesan.
- Bake in preheated oven for 30 minutes or until hot and bubbly.
Nutrition Facts : ServingSize 1 person, Calories 664 kcal, Carbohydrate 51 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 120 mg, Sodium 1182 mg, Fiber 2 g, Sugar 3 g
COMFORT CHICKEN TETRAZZINI
This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result.
Provided by Pebbles
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Butter 3 qt, oven proof casserole.
- In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
- Blend in flour, 3/4 c cheese and chicken broth.
- Cook until smooth and thick.
- Add seasonings, except parsley.
- Remove from heat and blend in cream and sherry.
- Add shredded chicken and cooked noodles.
- Pour into dish and top with bread crumbs, parsley and remaining cheese.
- Bake uncovered about 20 minutes.
- Brown crumbs under broiler if necessary.
- You may want to adjust the liquids a bit if you prefer a creamier sauce.
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.
CHICKEN TETRAZZINI
Contrary to popular belief, chicken tetrazzini was served at many upscale restaurants throughout the United States in the early 1900s. The dish was inspired and named after the great Italian opera star Luisa Tetrazzini, and it was widely popular. In fact, it was so popular that home cooks everywhere began trying to re-create the famous dish in their homes, and it lost its appeal as a gourmet delicacy in fine dining establishments. Lucky for us at home, we can still enjoy this amazingly good comfort dish with our family and friends, unfettered by any unnecessary pretenses. Typically it is made with heavy creams and lots of butter, but we have found some healthier substitutions, such as low-fat cream cheese, which still provides the decadence and creaminess of the original. The opera isn't over until the fat lady sings, but this much lighter version of a comfort food favorite will leave you enjoying the music!
Yield makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Bring a large pot of heavily salted water to a boil. Break the noodles in half and cook according to package instructions. Drain the pasta and set aside.
- Coat the chicken pieces with olive oil and season with salt and pepper. Place the chicken on a baking sheet and bake for 15 to 20 minutes or until no longer pink. Remove the baking sheet from the oven and let the chicken cool. When cool enough to handle, dice it and set aside.
- In same pot as you cooked the noodles in, melt the butter over medium heat. Add the onion, celery, and mushrooms, and cook, stirring, until soft, about 8 minutes. Season with the salt, add the sherry, and cook for about 1 minute. Gradually add the flour to the pot while stirring to coat the vegetables. Cook, stirring constantly, until the mixture is thick, about 5 minutes. Begin gradually adding the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes or until thickened. Add the cream cheese and stir until melted. Add 1 cup of the Parmesan cheese to the pasta and cooked chicken and stir until combined. Pour the mixture into the prepared casserole dish.
- Mix the bread crumbs with the remaining 1/3 cup of Parmesan cheese in a small mixing bowl. Sprinkle the topping evenly over the casserole. Bake for 30 minutes or until bubbly and browned on top. Let the casserole rest for 10 minutes before serving.
BEST CHICKEN TETRAZZINI
This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.
Provided by kevin4201
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46
CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN
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
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
More about "comfort chicken tetrazzini recipes"
EASY CHICKEN TETRAZZINI - BELLY FULL
From bellyfull.net
Ratings 62Total Time 1 hrCategory Main CourseCalories 660 per serving
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
THE GLAMOROUS SOUTHERN COMFORT OF ANNE BYRN’S CHICKEN …
From southernkitchen.com
Author Southern Kitchen
CHICKEN TETRAZZINI - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
EASY CHICKEN TETRAZZINI CASSEROLE RECIPE – COMFORT FOOD FOR DINNER
From newbieto.com
ONE POT CHICKEN TETRAZZINI - THE CHUNKY CHEF
From thechunkychef.com
BEST CHICKEN TETRAZZINI RECIPE - THE WEARY CHEF
From wearychef.com
CHICKEN TETRAZZINI - SIMPLE JOY
From simplejoy.com
CHICKEN TETRAZZINI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN TETRAZZINI RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN TETRAZZINI RECIPE - PINCH OF YUM
From pinchofyum.com
CHICKEN TETRAZZINI - THE COZY COOK
From thecozycook.com
FAVORITE CHICKEN TETRAZZINI - FAMILY SAVVY
From familysavvy.com
EASY CHICKEN TETRAZZINI RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
CREAMY CHICKEN TETRAZZINI – COMPLETE COMFORT FOODS
From completecomfortfoods.com
CHICKEN TETRAZZINI - PINCH OF NOM
From pinchofnom.com
BAKED CHICKEN TETRAZZINI - SUM OF YUM
From sumofyum.com
CHICKEN TETRAZZINI WITH ZOODLES RECIPE | THE ULTIMATE HEALTHY …
From themerrymakersisters.com
CLASSIC CHICKEN TETRAZZINI RECIPE | SOUTHERN LIVING
From southernliving.com
10 OF OUR CREAMIEST TETRAZZINI RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN TETRAZZINI {CREAMY!} - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
CHICKEN TETRAZZINI - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN TETRAZZINI - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN "TETRAZZINI" CASSEROLE - COMFORTABLE FOOD
From comfortablefood.com
AUTHENTIC CHICKEN TETRAZZINI | SLOW COOKER LIVING
From slowcookerliving.com
THE BEST CHICKEN TETRAZZINI RECIPE - REAL LIFE DINNER
From reallifedinner.com
CHICKEN TETRAZZINI SOUTHWESTERN STYLE - RESTLESS CHIPOTLE
From restlesschipotle.com
TETRAZZINI RECIPE: A COMFORTING WAY TO USE LEFTOVER CHICKEN OR TURKEY
From southernkitchen.com
CHICKEN TETRAZZINI - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
CHICKEN TETRAZZINI RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
CHICKEN TETRAZZINI | NOBIGGIE
From nobiggie.net
CHICKEN TETRAZZINI - CREAMY & DELICIOUS! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
HOW TO FEED A CROWD WITH MY FAMILY FAVORITE CHICKEN TETRAZZINI …
From familysavvy.com
CREAMY CHEESY CHICKEN TETRAZZINI • SALT & LAVENDER
From saltandlavender.com
LUBY'S CHICKEN TETRAZZINI RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CHICKEN TETRAZZINI CASSEROLE RECIPE - EATING ON A DIME
From eatingonadime.com
25+ DELICIOUS AND POPULAR CHICKEN CASSEROLE RECIPES 2022
From lacademie.com
EASY CHICKEN TETRAZZINI | THE BLOND COOK
From theblondcook.com
EASY CHICKEN TETRAZZINI RECIPE // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CHICKEN TETRAZZINI RECIPE - A FAMILY FAVORITE | SUGAR & SOUL
From sugarandsoul.co
CHICKEN TETRAZZINI - WHIP IT LIKE BUTTER
From whipitlikebutter.com
CHICKEN TETRAZZINI - PREPPY KITCHEN
From preppykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love