CREAMY CHICKEN TETRAZZINI CASSEROLE
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY CHICKEN TETRAZZINI
Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
- Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
- In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
- Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g
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.
CREAMY CHICKEN TETRAZZINI
I don't remember where I found this recipe but I'm glad I have it. Definitely one of my favorite dishes! It's very creamy and tasty!
Provided by cnpick05
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package; drain.
- Melt butter; add onion and cook until golden brown. Add flour, salt, pepper,poultry seasoning and slowly add broth and cream. Stir until mixture begins to boil. Add chicken.
- Place half spaghetti in buttered 13x9 casserole dish. Add half chicken mixture; repeat.
- Sprinkle cheese on top.
- Bake at 400 for 20 minutes or until bubbly.
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.
RICH AND CREAMY CHICKEN OR TURKEY TETRAZZINI
Indulge yourself. You know you want to. ;) This is a wonderfully rich tetrazzini that your family will ask for again and again.
Provided by Julesong
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.
- Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).
- Add chicken broth and garlic and cook over low heat for 1 minute.
- Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.
- Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.
- Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.
- Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.
- Pat-NoCal's notes: This is delicious. I didn't have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.
- nlb's notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
Nutrition Facts : Calories 1834, Fat 105, SaturatedFat 46.2, Cholesterol 398.3, Sodium 1665.1, Carbohydrate 103.3, Fiber 5.6, Sugar 8.5, Protein 102.5
CHICKEN TETRAZZINI
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
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
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