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.
CHICKEN TETRAZZINI
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
- Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
CHICKEN TETRAZZINI CASSEROLE RECIPE
Chicken tetrazzini casserole is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite!
Provided by Camille Beckstrand
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
- After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
- Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
- Remove from oven and let cool for at least 10 minutes, serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 8 g, Protein 17 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 72 mg, Sodium 745 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN TETRAZZINI
Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.
Provided by Sam Sifton
Categories dinner, for two, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams
WEEKNIGHT CHICKEN TETRAZZINI
Make and share this Weeknight Chicken Tetrazzini recipe from Food.com.
Provided by Janeydoe
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt butter or margarine and add the flour, stirring to prevent lumps. Cooking over medium heat, add milk gradually and stir until sauce is made.
- Add 3/4 Cup cheese, stirring until melted and well blended. The add the remaining ingredients.
- Stir gently until all the ingredients are combined and then pour into 9x13 baking dish.
- Top with remaining 1/4 C cheese and bake at 350 degrees 30-45 minutes.
Nutrition Facts : Calories 489.6, Fat 27.5, SaturatedFat 9.2, Cholesterol 85.9, Sodium 892.8, Carbohydrate 27.9, Fiber 1.4, Sugar 1.6, Protein 32.1
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