CHICKEN TETRAZZINI
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
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.
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
TURKEY TETRAZZINI
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It's unclear exactly how this particular dish came to be named after her - it was certainly meant as a compliment - but some accounts say it was her own recipe. The optional curry powder isn't traditional, but it's delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Provided by Sarah DiGregorio
Categories dinner, casseroles, main course
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
- Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
- Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
- Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.
DELICIOUS CHICKEN (OR TURKEY!) TETRAZZINI
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
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.
TURKEY TETRAZZINI
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Categories Gourmet Casserole/Gratin Dinner leftovers Thanksgiving turkey Mushroom Pasta Bake Parmesan Pea Holiday 2018 Potluck Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
- In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN OR TURKEY TETRAZZINI
Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees and grease a 2 quart baking dish.
- In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
- Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
- Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.
More about "delicious chicken or turkey tetrazzini recipes"
EASY CHICKEN TETRAZZINI
From bellyfull.net
Ratings 119Total Time 1 hrCategory Main CourseCalories 660 per serving
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
OLD FASHIONED CHICKEN TETRAZZINI RECIPE - BOWL ME OVER
From bowl-me-over.com
4.9/5 (10)Total Time 1 hr 15 minsCategory PastaCalories 579 per serving
- Break the spaghetti into 3-4 pieces before cooking. Cook the spaghetti according to package directions, drain well. Put the cooked spaghetti in a buttered baking dish, set aside.
- Saute' mushrooms in butter and remove to a dish. Add flour to the butter in the pan and cook this mixture (called a roux) for a couple of minutes until it becomes a golden amber color. Then add milk, chicken broth and jack cheese and whisk well. Stir until sauce has thickened. Add the turkey, sherry and cooked mushrooms. Heat through.
- Top the spaghetti with the sauce, stir to combine and sprinkle with parmesan cheese. Bake at 350 for 45 minutes, covered. Remove cover the last 10 minutes of baking
THE BEST CHICKEN TETRAZZINI
From barefeetinthekitchen.com
EASY CHICKEN TETRAZZINI
From tastesbetterfromscratch.com
TURKEY TETRAZZINI {BEST FROM SCRATCH RECIPE} – …
From wellplated.com
CHICKEN TETRAZZINI - CREAMY & DELICIOUS!
From julieseatsandtreats.com
TURKEY TETRAZZINI {EASY, CREAMY CASSEROLE!} +VIDEO
From lilluna.com
TURKEY TETRAZZINI RECIPE
From bellyfull.net
HOMEMADE TURKEY TETRAZZINI - PERFECT FOR HOLIDAY …
From thatskinnychickcanbake.com
OUR FAVORITE TURKEY TETRAZZINI CASSEROLE RECIPE
From southernliving.com
CHICKEN OR TURKEY TETRAZZINI
TURKEY TETRAZZINI - AN EASY AND DELICIOUS LEFTOVER TURKEY RECIPE
From thelifejolie.com
10 OF OUR CREAMIEST TETRAZZINI RECIPES
From tasteofhome.com
TURKEY TETRAZZINI - THIS CLASSIC LEFTOVER TURKEY RECIPE FOR TURKEY ...
From pinterest.com
BEST TURKEY TETRAZZINI RECIPE - HOW TO MAKE TURKEY TETRAZZINI
From delish.com
EASY CHICKEN AND MUSHROOM RECIPES - BEST CHICKEN MUSHROOM RECIPES
From delish.com
CHICKEN TETRAZZINI {GREAT FOR LEFTOVER TURKEY TOO!} - THE SHORTCUT …
From centslessdeals.com
You'll also love