Grandma Cindys Chicken Tetrazzini Recipes

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.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

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.

GRANDMA CINDY'S CHICKEN TETRAZZINI

Steps:

• Heat oven to 350 degrees.
• Boil Water, add spaghetti, and cook according to package instructions.
• In a dutch oven, cook mushrooms until tender. Stir in flour. Cook until it starts to turn light brown. Add chicken broth/stock, cook stirring constantly until sauce is thickened.
• Remove from heat. Stir in cream, parsley, salt, nutmeg, and pepper to taste. Fold in chicken and cooked spaghetti.
• Turn mixture into a 9x13 pan. Sprinkle extra cheese over top. Bake for 30 minutes, or until heated through. Let stand 5-10 minutes before serving.
• This is a great recipe to make ahead and freeze. You can even freeze it in individual portions.

ELEGANT CHICKEN TETRAZZINI

Steps:

• Simmer chicken in chicken broth until tender.
• When chicken is done, remove from broth and cut into bite size pieces. Save one cup of the broth and discard the rest.
• Sauce:.
• Melt 1/4 cup butter in small sauce pan then add 1/3 flour and cook for 2 minutes Slowly add 2 cups cream,1 cup broth, salt and 1/2 cup wine. Cook gently stirring often, about 5 minutes.
• Meanwhile, once the noodles are cooked, drain them and season with 1 teaspoons salt, butter, parmesan cheese and 1 cup of the sauce. Put this mixture into a greased, shallow baking dish.
• Saute mushrooms in 2 tablespoons butter for 3 to 4 mins., then season with salt, pepper and garlic for several minutes until tender.
• Put mushrooms over noodles and then add chicken breast. Cover with the remaining sauce and sprinkle parmesan cheese and romano cheese over the top and bake at 350 degrees for 30 minutes.

CHICKEN TETRAZZINI

Steps:

• pre-heat oven 375.
• 1 1/2 - 2 quart greased baking dish.
• saute mushrooms and onions in a little extra virgin olive oil.
• In large bowl mix, onions,mushrooms,chicken ( or turkey ) and cooked spaghetti
• pur in cream and sherry and mix well.
• add parsley, nutmeg, salt and pepper and mix well.
• Pour in greased baking dish.
• In small bowl mix breadcrumbs and butter.
• sprinkle over top of casserole then sprinkle with parmesan cheese.
• bake for about 25 minutes.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).
• Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Sauté until crisp tender, 3-5 minutes.
• Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
• Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
• Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente.
• While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom!
• When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
• Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top.
• Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!

CHICKEN TETRAZZINI

Steps:

• Heat oven to 425°F In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
• Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly. Serves 6.
• By Jean Kressy, "Relish the American Table, May 21, 2006.