Yummy And Comforting Chicken Tetrazzini Recipes

COMFORT CHICKEN TETRAZZINI

Comfort Chicken Tetrazzini image

This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result.

Provided by Pebbles

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces medium egg noodles or 8 ounces wide egg noodles, cooked
1 1/4 cups heavy cream or 1 1/4 cups half-and-half
4 tablespoons butter
8 ounces fresh sliced mushrooms
2 tablespoons flour
1 1/4 cups chicken broth
1 cup grated parmesan cheese
2 teaspoons course black pepper
salt
1/2 cup dry sherry (don't use cooking sherry)
3 cups shredded cooked chicken breasts
1 teaspoon dried tarragon
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs

Steps:

Preheat oven to 325.
Butter 3 qt, oven proof casserole.
In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
Blend in flour, 3/4 c cheese and chicken broth.
Cook until smooth and thick.
Add seasonings, except parsley.
Remove from heat and blend in cream and sherry.
Add shredded chicken and cooked noodles.
Pour into dish and top with bread crumbs, parsley and remaining cheese.
Bake uncovered about 20 minutes.
Brown crumbs under broiler if necessary.
You may want to adjust the liquids a bit if you prefer a creamier sauce.

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

Ingredients

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.

DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI

Delicious Chicken (Or Turkey!) Tetrazzini image

This is so simple, so yummy and a great way of using up leftover chicken or turkey-especially over the holidays. It's slightly different from most recipes as it uses sour cream and cottage cheese, but it works a treat! A firm favourite in my house-especially with my husband, who is not a pasta fan. A real crowd pleaser!

Provided by Noo8820

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 chicken bouillon cubes
2 cups hot water
1/2 lb thin spaghetti
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
cayenne pepper
1 cup milk
1 cup sour cream
1 cup cottage cheese
2 cups diced cooked chicken
1 (4 ounce) jar sliced mushrooms
2 tablespoons chopped parsley
1/2 cup grated cheddar cheese

Steps:

In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve.
Boil the spaghetti in the bouillon until cooked. Set aside.
In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly.
Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley.
Mix thoroughly, and bring to a boil.
Add the spaghetti.
Pour the mixture into a large baking dish. Top with grated cheese.
Bake at 350°F for approx 40 minutes, until top is golden brown.

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