Lighter Chicken Tetrazzini Recipes

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LIGHTER CHICKEN TETRAZZINI



Lighter Chicken Tetrazzini image

From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.

Provided by HokiesMom

Categories     < 60 Mins

Time 1h

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 cup onion, finely chopped
2/3 cup celery, finely chopped
1 teaspoon black pepper, freshly ground
3/4 teaspoon salt
24 ounces mushrooms, sliced
1/2 cup dry sherry
2/3 cup flour (lightly spooned into measure)
3 (14 ounce) cans chicken broth, fat-free & low sodium (or use a homemade broth)
9 ounces parmesan cheese, shredded (divided)
4 ounces fat free cream cheese (block style)
7 cups vermicelli, cooked (about 1 lb uncooked pasta)
4 cups cooked chicken breasts, chopped (about 1 1/2 lbs)
1/4 cup breadcrumbs

Steps:

  • Preheat oven to 350 F.
  • Melt butter in a large stockpot coated with cooking spray over medium high heat.
  • Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
  • Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
  • Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
  • Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
  • Add pasta (precooked) and chicken and stir until blended.
  • Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
  • Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
  • Bake at 350F for 30 minutes or until lightly browned.
  • Remove from oven and let stand 15 minutes prior to serving.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

LIGHT CHICKEN TETRAZZINI



Light Chicken Tetrazzini image

This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.

Provided by Anne G.

Categories     Chicken

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces uncooked vermicelli
1 lb cooked chicken, chopped (your pick--breast, thighs, etc.)
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dry sherry
2 (8 ounce) packages presliced mushrooms
1 (8 1/2 ounce) can peas
3/4 cup skim milk
2/3 cup fat free sour cream
1/3 cup grated parmesan cheese
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
cooking spray
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 450 degrees.
  • Cook pasta (omit salt and fat).
  • Drain.
  • In a large nonstick skillet, add onion powder, sherry, and mushrooms.
  • Cover and cook until mushrooms are tender (about 4 minutes).
  • Drain off about half of the liquid.
  • In a large bowl, combine peas, milk, sour cream, cheese, and soup.
  • Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
  • Gently toss to combine.
  • Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
  • Combine breadcrumbs and butter in a small cup, tossing to combine.
  • Sprinkle breadcrumb mixture over pasta mixture.
  • Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

SLOW COOKER CHICKEN TETRAZZINI



Slow Cooker Chicken Tetrazzini image

I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!

Provided by Elbypasta

Categories     Main Dish Recipes     Pasta     Chicken

Time 4h15m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
2 tablespoons melted butter
1 (.7 ounce) package dry Italian-style salad dressing mix
2 tablespoons butter
1 small onion, sliced and separated into rings
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, softened

Steps:

  • Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
  • Cover, and cook on High for 3 hours.
  • Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
  • Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 7.9 g, Cholesterol 124 mg, Fat 26 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 14.5 g, Sodium 1076.7 mg, Sugar 2.5 g

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

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.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

Cooking spray
1/2 (16-ounce) box spaghetti
3 whole boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 (8-ounce) container sliced button mushrooms
3/4 teaspoon salt
1/2 cup dry sherry
1/2 cup all-purpose flour
1 (10 3/4-ounce) can low-sodium chicken broth
1 (4-ounce) package low-fat cream cheese
1 1/3 cups grated Parmesan cheese (5 1/2 ounces)
1/2 cup panko bread crumbs

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.

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Top Asked Questions

How to cook chicken tetrazzini?
Chicken Tetrazzini is a creamy, cheesy casserole that the whole family will love! Preheat oven to 350°F. Cook pasta al dente according to package directions. Meanwhile, melt butter in a sauce pan over medium heat. Add onions and cook until softened. Stir in mushrooms and cook an additional 5 minutes. Stir in flour and cook 1 minute.
What is Tetrazzini casserole?
Chicken Tetrazzini. Chicken tetrazzini is a classic, warm and comforting casserole that is perfect for a dinner party or a family meal - Italian casserole with chicken, mushrooms, creamy white wine sauce and parmesan cheese.
What is the best way to store leftover chicken tetrazzini?
Leftovers should be stored in the refrigerator in an airtight container for up to 4 days, or in the freezer for up to three months. Chicken Tetrazzini is a creamy, cheesy casserole that the whole family will love! Preheat oven to 350°F. Cook pasta al dente according to package directions. Meanwhile, melt butter in a sauce pan over medium heat.
What is Tetrazzini and what does it taste like?
Tetrazzini typically consists of non-red meat (we’re using chicken here) and pasta served with a creamy white sauce. While the name Tetrazzini may sound very Italian (named after an Italian opera singer in the early 1900’s who lived in San Fransisco), this classic dish originated in America.

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