Chicken Tetrazzini With Cheddar Cheese Food

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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

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.

SHERRY CHICKEN TETRAZZINI



Sherry Chicken Tetrazzini image

From Sandra Lee's Semi-Homemade Cookbook. It is the best Chicken Tetrazzini I have ever eaten. Try it you will agree!

Provided by Terri Perkins

Categories     Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
8 ounces mushrooms, sliced
1 teaspoon garlic, chopped
1 (14 ounce) can chicken broth
1 (1 7/8 ounce) packet white sauce mix, Knorr
1/2 cup half-and-half
2 tablespoons sherry wine
1 cup swiss cheese, shredded
4 ounces spaghetti, broken in half
2 cups cooked chicken, cubed
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 325 degrees. Lightly butter a 2-qt casserole with some of the butter; set aside.
  • In a large saucepan, over medium heat, melt remaining butter. Add mushrooms and garlic. Cook and stir until mushrooms are soft. Transfer to a medium bowl; set aside.
  • In the same saucepan, whisk together chicken broth and sauce mix. Over high heat, bring to a boil. Add half-and-half and sherry. Stir in Swiss cheese. Cook and stir until cheese is melted.
  • Add pasta to saucepan. Cook over low heat for 8-10 minutes or until pasta is al dente, stirring occasionally. Remove from heat. Stir in chicken and mushroom mixture.
  • Transfer to prepared casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until heated through.

Nutrition Facts : Calories 352.8, Fat 18.2, SaturatedFat 10, Cholesterol 78, Sodium 414.3, Carbohydrate 18.5, Fiber 1, Sugar 2, Protein 23.9

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

Make and share this Classic Chicken Tetrazzini recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cubed
1/4 cup butter
2 cups sliced mushrooms
1/4 cup flour
2 cups chicken broth
1/4 cup light cream
1 teaspoon chopped parsley
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
3 teaspoons dry white wine
8 ounces spaghetti, cooked and drained
3/4 cup parmesan cheese

Steps:

  • In skillet, cook chicken in butter, 2 minutes.
  • Add mushrooms, cook and stir 2 minutes.
  • Stir in flour, add the broth.
  • Cook, stirring, until sauce comes to a boil.
  • Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
  • Fold in the spaghetti.
  • Put in a greased pan or casserole dish.
  • Sprinkle with parmesan.
  • Bake, uncovered at 350* for 30 minutes.

Nutrition Facts : Calories 273.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 45.6, Sodium 690.4, Carbohydrate 25.8, Fiber 1.2, Sugar 1.1, Protein 16.6

CHICKEN TETRAZZINI CASSEROLE



Chicken Tetrazzini Casserole image

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

1 (16 ounce) package vermicelli
1/2 cup chicken broth
4 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) container sour cream
1 (6 ounce) jar sliced mushrooms, drained
1/2 cup parmesan cheese, shredded
1 teaspoon pepper
1/2 teaspoon salt
2 cups cheddar cheese, shredded
broccoli, peas or other vegetables

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



Chicken Tetrazzini image

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

1 (8 ounce) package spaghetti
1 ½ teaspoons margarine
¼ cup chopped onion
3 cups chopped cooked chicken
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can cream of chicken soup
4 ounces shredded Cheddar cheese
½ teaspoon celery salt
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces shredded Cheddar cheese

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

CHICKEN TETRAZZINI WITH CHEDDAR CHEESE



Chicken Tetrazzini With Cheddar Cheese image

Make and share this Chicken Tetrazzini With Cheddar Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup thinly sliced celery
1/2 cup diced onion
4 tablespoons unsalted butter
8 ounces button mushrooms, sliced
1 cup diced green bell pepper
1/2 cup all-purpose flour
2 cups milk
1/2 lb shredded sharp cheddar cheese
1 (4 ounce) jar pimentos, diced
2 tablespoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/4 cup dry sherry
2 cups diced cooked chicken
1 1/2 cups slivered almonds, toasted and divided
8 ounces spaghetti, cooked and drained
3/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
  • Saute celery and onion in butter in a large saucepan, 3 minutes.
  • Add in mushrooms and bell pepper; cook 3 minutes.
  • Blend in flour; add milk, stirring constantly until thickened.
  • Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
  • Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
  • Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
  • Bake, uncovered, until bubbly, 15-20 minutes.

Nutrition Facts : Calories 584.7, Fat 33.2, SaturatedFat 14.2, Cholesterol 88.1, Sodium 762.5, Carbohydrate 40.5, Fiber 5, Sugar 4.4, Protein 31.8

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Top Asked Questions

What is Cheesy Chicken Tetrazzini?
This Cheesy Chicken Tetrazzini is a delicious pasta dish my family loves! The creamy sauce is made with mozzarella, sour cream, and a homemade Condensed Cream of Chicken Soup!
Can you freeze chicken tetrazzini?
How to freeze Chicken Tetrazzini: Prep according to the recipe in a freezer-safe casserole dish, cover tightly in plastic wrap and again in foil and freeze for up to 2 months. Thaw in the fridge overnight and then bake accordingly.
Do you put mushrooms in Your Chicken Tetrazzini?
Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at least the first time through. I'm not sure what else would perk up the taste of this but it was needing something.
What do you put in your Tetrazzini?
I put in french green beans and canned sliced carrots for a more filling dish. My husband is totally addicted to tetrazzini night, and makes delicious leftovers for lunch! Also tried it with bucatini pasta. It holds more of the sauce. Fixed this for tonight's dinner. Everyone raved about it. Even my 15 month old great grandson cleaned his plate.

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