Chicken Tetrazzini Casserole Recipes

CHICKEN TETRAZZINI

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 CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
• Break the spaghetti up into shorter lengths and cook in boiling salted water following the package directions. Drain and set aside.
• Meanwhile, melt 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, for about 5 minutes, or until tender. Remove the mushrooms to a plate with a slotted spoon and set aside.
• Add 4 tablespoons of butter to the same pan and place it over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk the cream and chicken stock into the flour mixture. Add the dry Sherry to taste, if using. Add about half of the Parmesan cheese and continue to cook, stirring, until the sauce thickens. Taste and add kosher salt, as needed. If the sauce is too thick, add extra cream or stock.
• Add the mushrooms and cooked chicken to the sauce mixture and continue to cook until hot. Add chopped parsley, if using, and stir to blend.
• Turn the drained spaghetti into the prepared baking dish. Pour the sauce mixture over the pasta and spread it to cover. Top the casserole with the remaining Parmesan cheese.
• Bake the casserole in the preheated oven for 15 to 20 minutes, until hot, bubbly, and lightly browned.
• Serve chicken tetrazzini with a salad or fresh vegetables and extra Parmesan cheese.

CHICKEN TETRAZZINI

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.

CHICKEN TETRAZZINI

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.

CHICKEN TETRAZZINI CASSEROLE

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 CASSEROLE WITH CAULIFLOWER

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.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Mix together all ingredients except only use 1/2 cup parmesan cheese.
• Put mixture into a greased 11x7 pan.
• Sprinkle with remaining 1/2 cup parmesan cheese.
• Bake at 350° for 25 minutes or until thoroughly heated.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Break spaghetti in half and cook as directed, drain.
• Saute onions in margarine.
• Mix onions and remaining ingredients in large casserole dish.
• Bake at 350 degrees for 30-40 minutes.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix seasoned crumbs (from Chicken Helper box) and melted butter; set aside.
• In 2-quart saucepan, stir uncooked pasta and sauce mix (from Chicken Helper box), hot water and milk; heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring frequently, until pasta is tender.
• In baking dish, mix chicken, frozen peas, mushrooms and pasta. Sprinkle crumb mixture on top. Bake uncovered 15 to 20 minutes or until crumbs start to brown and casserole is bubbling. Serve with grated Parmesan cheese.