Chickentetrazzinifamilystyleoamc Recipes

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CHICKEN TETRAZZINI OAMC



Chicken Tetrazzini OAMC image

Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking

Provided by e_lizard_owen

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

8 ounces spaghetti
1 1/4 cups finely chopped onions
3 tablespoons margarine
1 cup green bell pepper, chopped
4 cups monterey jack cheese, grated
2 (10 3/4 ounce) cans cream of mushroom soup
10 3/4 ounces soup can milk
salt and pepper
5 1/2 cups diced chicken, cooked

Steps:

  • Break spaghetti in half and cook as directed on package until al dente; drain.
  • Sauté onions in margarine until transparent, about 10 minutes.
  • Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
  • Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.

Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)



Chicken Tetrazzini (creamy chicken mushroom pasta bake) image

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!

Provided by Nagi

Categories     Mains

Number Of Ingredients 14

500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
2 tbsp (30g) butter
500g / 1lb chicken thighs (, skinless boneless (Note 2))
4 tbsp (60g) butter (, unsalted)
500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
2 garlic cloves (, minced)
1 onion (, finely chopped)
4 tbsp flour
2 cups milk (, any fat, any type)
1 cup cream (, heavy / thickened (sub more milk))
2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
1/2 tsp black pepper
1 tsp salt
2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

Steps:

  • Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
  • Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
  • Rest 5 minutes, then chop into small pieces, or shred.
  • Preheat oven to 160°C / 325°F.
  • Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
  • Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
  • Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
  • Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
  • Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
  • Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHICKEN TETRAZZINI FROM GIADA



Chicken Tetrazzini from Giada image

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

6 tablespoons unsalted butter
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 1/4 teaspoons salt, plus more for pasta
1 1/4 teaspoons pepper
1 lb white mushroom, trimmed and sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup fresh parsley
1 cup grated parmesan cheese
1/4 cup dried Italian breadcrumbs

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.

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.

CHICKEN TETRAZZINI FAMILY STYLE - OAMC



Chicken Tetrazzini Family Style - OAMC image

Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.

Provided by BamaKathy

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 lbs chicken breasts, cut into bite sized pieces
1 (8 ounce) jar sliced mushrooms, reserve liquid
3/8 cup butter
1 (5 ounce) jar pimientos, drained
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups evaporated milk
1/8 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/4 teaspoon salt
8 ounces spaghetti, broken into thirds
1/2 medium onion, diced
1 cup grated sharp cheddar cheese
1/4 cup shredded parmesan cheese
1 cup plain breadcrumbs

Steps:

  • In large pot, boil spaghetti according to package directions.
  • Drain.
  • Mix with mushrooms, reserving mushroom liquid for later use.
  • Add pimentos (drained).
  • Set aside.
  • In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
  • Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
  • Slowly add evaporated milk and stir until smooth.
  • Continue simmering for five minutes.
  • Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
  • Pour sauce over.
  • Sprinkle top with parmesan, and cheddar.
  • In microwave, melt remaining butter and combine with bread crumbs.
  • Sprinkle over the top of the cheeses.
  • Bake uncovered at 350 degrees for 25 minutes.
  • IF FREEZING, I freeze after adding the breadcrumbs and before baking.
  • After freezing, allow to thaw overnight in refrigerator and then bake as directed.

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