Indulge in the classic comfort food of Chicken Tetrazzini, a delectable dish featuring tender chicken, sautéed mushrooms, and a creamy white sauce, all harmoniously combined and baked to golden perfection. This culinary masterpiece is a harmonious blend of textures and flavors, with the richness of the sauce complemented by the savory chicken and earthy mushrooms. It's an ideal meal for special occasions, potlucks, or cozy dinners, and it's sure to leave a lasting impression on your taste buds. This article provides three enticing variations of Chicken Tetrazzini: the classic recipe, a vegetarian version, and a gluten-free alternative, ensuring that everyone can savor this timeless dish. Embrace your inner chef and embark on a culinary journey with Chicken Tetrazzini, a dish that promises to tantalize your palate and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHICKEN TETRAZZINI
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook spaghetti as directed on package using minimum cook time; drain.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
- In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
- Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
CHICKEN TETRAZZINI
My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
Steps:
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g
EASY CHICKEN TETRAZZINI
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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.
FAST AND EASY CHICKEN TETRAZZINI
Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.
Provided by busymom
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
- Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
- Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
- Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g
CREAMY CHICKEN TETRAZZINI CASSEROLE
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
CREAMY CHICKEN TETRAZZINI
Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
- Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
- In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
- Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g
BEST CHICKEN TETRAZZINI
This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.
Provided by kevin4201
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46
CHICKEN TETRAZZINI
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
- Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
- Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
SLOW COOKER CHICKEN TETRAZZINI
I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!
Provided by Elbypasta
Categories Main Dish Recipes Pasta Chicken
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
- Cover, and cook on High for 3 hours.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
- Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 7.9 g, Cholesterol 124 mg, Fat 26 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 14.5 g, Sodium 1076.7 mg, Sugar 2.5 g
MOM'S CHICKEN TETRAZZINI
Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. -Jennifer Petrino, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 533 calories, Fat 23g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 1133mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
CHICKEN TETRAZZINI CASSEROLE
I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread.
Provided by Jakers
Categories Chicken
Time 55m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
- Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
CHICKEN TETRAZZINI FOR A CROWD
If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!
Provided by Lois Shaw
Categories Main Dish Recipes Pasta Chicken
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
- Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 21.4 g, Cholesterol 49.4 mg, Fat 12 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.2 g, Sodium 506.4 mg, Sugar 2 g
CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)
Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
- Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
- Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
- Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
- Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
- Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
- Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
- Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before 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
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.
CHICKEN TETRAZZINI FROM GIADA
Make and share this Chicken Tetrazzini from Giada recipe from Food.com.
Provided by smccall
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450.
- Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
- In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
- In a large bowl, shred the chicken into bite size pieces.
- Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
- Bring a large pot of salted water to a boil. Add the linguine and cook. 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 to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Chicken Tetrazzini.
- Don't overcook the chicken. Chicken Tetrazzini is a quick-cooking dish, so it's important to not overcook the chicken. Otherwise, it will become tough and dry.
- Use a good quality white wine. The white wine in Chicken Tetrazzini adds a lot of flavor to the dish, so it's important to use a good quality wine. A dry Chardonnay or Sauvignon Blanc is a good choice.
- Don't skimp on the cheese. Cheese is one of the key ingredients in Chicken Tetrazzini, so don't be afraid to use a lot of it. A combination of Parmesan, Cheddar, and mozzarella cheese works well.
- Serve Chicken Tetrazzini immediately. This dish is best served hot and fresh out of the oven.
Conclusion:
Chicken Tetrazzini is a classic pasta dish that is sure to please everyone at your table. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy, cheesy, or packed with vegetables, there's a Chicken Tetrazzini recipe out there for you. So next time you're looking for a quick and easy weeknight meal, give Chicken Tetrazzini a try. You won't be disappointed.
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