Garlic Lovers Chicken Tetrazzini Recipes

GARLIC LOVER'S CHICKEN

Steps:

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

CHICKEN TETRAZZINI

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.

GARLIC LOVER'S CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 5 ingredients.
• Place milk in a shallow bowl.
• Dip chicken in milk, then shake in the crumb mixture.
• Place in a greased 13x9x2 inch baking dish.
• Combine the butter, garlic and lemon juice; drizzle over the chicken.
• Sprinkle with the paprika.
• Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.

GARLIC LOVER'S CHICKEN

Steps:

• Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
• Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
• Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
• Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
• Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
• Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
• Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch oven to broil. Sprinkle cheese over the chicken breasts.
• Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

GARLIC LOVER'S CHICKEN TETRAZZINI

Steps:

• Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
• Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
• Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
• When cooled, skin and debone, placing chicken meat in a bowl for later.
• Remove 1 cup broth from pot and set aside for later.
• Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
• While chicken is boiling, melt butter in saute pan and add minced garlic.
• Let it saute for just a minute or so, then add mushrooms.
• If you like you can add a splash of white wine here for a special taste.
• Cook mushrooms until tender and set aside for later.
• The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
• Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
• Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
• When the noodles are cooked, drain, and put back in the pot.
• Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
• Mix well and pour into a greased deep/large casserole dish.
• The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
• You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
• Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
• Serve with sour cream on the side for a very creamy version of this entree.