POTLUCK CHICKEN TETRAZZINI
The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in Better Homes and Gardens, May 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Remove meat from chicken; discard bones.
- Cut chicken pieces in chunks to equal 3 cups.
- Save remaining chicken for another use.
- In Dutch oven cook spaghetti according to package directions.
- Add asparagus the last 1 minute of cooking.
- Drain.
- Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
- Stir in flour and black pepper until well combined.
- Add broth and milk all at once.
- Cook and stir until thickened and bubbly.
- Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
- Toss gently to coat.
- Spoon pasta mixture into 3-quart rectangular baking dish.
- In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
- Spread bread cube mixture on pasta mixture.
- Bake, uncovered, for 15 minutes or until heated through.
- Let stand for 5 minutes before serving.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 367.2, Fat 15.2, SaturatedFat 5.6, Cholesterol 66.3, Sodium 300.5, Carbohydrate 31.8, Fiber 3, Sugar 3.2, Protein 25.6
LIGHT HAM TETRAZZINI
Add the cooked spaghetti noodles to the slow cooker just before heading to the potluck. Insulated carrying cases keep the food hot and make this crock pot tetrazzini dish easy to transport. -Susan Blair, Sterling, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through., To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.
Nutrition Facts : Calories 279 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 734mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
COOKING LIGHT CHICKEN TETRAZZINI
From March 2003. This classic dish, created and named for the 19th century opera singer Luisa Tetrazzini, is a great way to use left over chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking. Can make 2 casseroles, eat one now and freeze the other for later.
Provided by Bren in LR
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Melt butter in 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, cook 1 minute.
- Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
- Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture. If using panko crumbs, spray with cooking spray after sprinkled on top.
- Bake at 350* for 30 minutes or until lightly browned. Remove casserole from oven, let stand 15 minutes. Yields 2 casseroles.
- To freeze unbaked casserole: Prepare through step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350*. Remove foil; reserve foil. Remove plastic wrap and discard. Cover casserole with reserved foil; bake at 350* for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Nutrition Facts : Calories 817.7, Fat 27.7, SaturatedFat 12.9, Cholesterol 130.5, Sodium 1112.1, Carbohydrate 75.1, Fiber 5.3, Sugar 6.1, Protein 63.3
POTLUCK TETRAZZINI
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.Add Muenster cheese. Stir just until cheese melts. Remove from heat.Stir in spaghetti and chicken until well coated. Spoon into baking dish.In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.Bake 30 minutes or until very bubbly and heated through.
Nutrition Facts : Nutritional Facts Serves
POTLUCK CHICKEN TETRAZZINI
Steps:
- Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last minute of cooking. Drain. Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture.
- Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAKE-AHEAD TURKEY TETRAZZINI
Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 8
Number Of Ingredients 14
Steps:
- Cook spaghetti as directed on package. Drain.
- Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
- Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g
TURKEY TETRAZZINI II
This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce.
Provided by ANNOFBEV
Categories Main Dish Recipes Pasta Tetrazzini Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 51.7 g, Cholesterol 105.1 mg, Fat 22.1 g, Fiber 2 g, Protein 37.6 g, SaturatedFat 12.3 g, Sodium 774.1 mg, Sugar 4.9 g
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