Paula Deen 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.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour, thyme, salt, and pepper; cook, stirring constantly, for 2 minutes. Stir in broth and cream; cook, stirring frequently, until thickened, about 10 minutes. Stir in noodles, chicken, peas, and cheese until well combined, and cook until heated through. Spoon mixture into prepared pan. In a small bowl, stir together bread crumbs and oil; sprinkle onto casserole. Bake until hot and bubbly, 35 to 45 minutes. Let stand for 10 minutes before serving.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium heat. Sprinkle chicken with salt and pepper. Add chicken, onion, and garlic to skillet, and cook for 6 to 8 minutes or until chicken is done. Stir in soup and next 4 ingredients. Stir in linguine until well combined. Pour mixture into prepared pan, and sprinkle with crushed crackers. Bake for 30 to 40 minutes or until hot and bubbly.

FOOD NETWORK'S CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450°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

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.

BEST CHICKEN TETRAZZINI

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!