Eggs Tetrazzini Recipes
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
TURKEY TETRAZZINI
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
TURKEY TETRAZZINI WITH EGG NOODLES & BROCCOLI
A hearty, comforting and creamy casserole that doesn't use any canned soups and uses up lots of leftover Thanksgiving turkey.
Provided by Debi
Number Of Ingredients 20
Steps:
- Preheat an oven to 375° F.
- Lightly butter a 9×13 baking dish.
- Fill a large saucepan with water and start to bring to a boil.
EGGS TETRAZZINI
I was searching through an old recipe box that I have had for 30 years or more. I came upon this recipe that I must have copied out of a magazine. I decided to give it a try last night and it was really very good. Would also be a good brunch dish. I made the recipe as written, but next time I make it, I will probably add some garlic and maybe some crumbled bacon. A very easy dish to throw together.
Provided by Denise in NH
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
- Prepare spaghetti as label directs; drain and place in baking dish.
- Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
- Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
- Pour egg mixture over hot spaghetti; sprinkle with cheese.
- Bake 15 to 20 minutes until cheese melts and mixture is hot.
Nutrition Facts : Calories 464.7, Fat 18.8, SaturatedFat 10.1, Cholesterol 202, Sodium 667.6, Carbohydrate 53.4, Fiber 2.5, Sugar 2.4, Protein 19.7
More about "eggs tetrazzini recipes"
CHICKEN TETRAZZINI {A FAMILY FAVORITE} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.9/5 (11)Category Main DishesCuisine American, ItalianTotal Time 1 hr
- In a large skillet set over medium heat, add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes. Add the shallot and cook until translucent, about 2 minutes.
- Whisk in the flour and cook until it turns a pale gold color, about 1 minute. Slowly pour in the chicken broth, whisking to scrape up any browned bits at the bottom of the pan, and to prevent lumps from forming. Bring the heat up just a little. Continue whisking while pouring in the cream, then the sour cream and seasonings. Let the mixture simmer for 5 minutes.
- Remove from the heat and whisk in the cheeses. Add the chicken and cooked noodles, mix to combine.
CHICKEN TETRAZZINI RECIPE - PINCH OF YUM
From pinchofyum.com
4.1/5 (13)Total Time 1 hr 15 minsCategory DinnerCalories 353 per serving
- Preheat the oven to 350 degrees. Prepare the ingredients – pull the chicken, cook the noodles, sauté the mushrooms.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until incorporated. Cook for a few minutes to remove the floury taste. Slowly add the milk and broth, a little bit at a time, whisking after each addition until you get a nice, smooth, thickened sauce. Season with salt and stir in the wine. Taste and adjust – more salt, more wine, more broth to thin the sauce, etc.
- Toss the noodles with about a cup of sauce. In a greased 9×13 pan, layer: sauced-up noodles, mushrooms, half of sauce, chicken, remaining half of sauce, and Parmesan.
- Bake for 30 minutes until melty and bubbly. Broil for 5 minutes to get the top browned. Season with salt and pepper to taste for serving. YUM-O.
ONE-POT EASY CHICKEN TETRAZZINI - MOMMY'S HOME COOKING ...
From mommyshomecooking.com
4.5/5 (6)Total Time 45 minsCategory DinnerCalories 699 per serving
- Heat 3 tablespoons oil over in large skillet (use a skillet large enough to fit the pasta) over medium-high heat. Add chicken and cook for 3 - 5 minutes until lightly golden and cooked through.
- Add the mushrooms and sauté until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 2-3 minutes. Transfer chicken and mushrooms mixture to a plate. Reserve.
- Add the remaining tablespoon of oil and the butter to the same skillet. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes.
CHICKEN TETRAZZINI RECIPE (AN EASY DINNER!) - LIFE'S ...
From lifeslittlesweets.com
Category DinnersCalories 572 per serving
- You can prepare the chicken breasts by boiling them for 25-30 minutes, allow to cool, and cut into diced pieces.
- Cook noodles according to package directions. Set aside. You can drizzle with regular olive oil or 1-2 tablespoons of unsalted butter to prevent the noodles from sticking to each other.
CHICKEN TETRAZZINI CASSEROLE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Servings 8Total Time 35 minsCategory Casserole, Entree, Main CourseCalories 278 per serving
- Slowly add milk and chicken broth, stirring constantly over medium high heat until it starts to lightly thicken.
ONE POT CHICKEN TETRAZZINI - THE CHUNKY CHEF
From thechunkychef.com
4.4/5 (18)Total Time 55 minsCategory Entree, Main CourseCalories 729 per serving
- Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
- Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
TURKEY TETRAZZINI - A FAMILY FEAST®
From afamilyfeast.com
Reviews 270Estimated Reading Time 4 minsServings 10-12Total Time 1 hr 15 mins
- Place chicken stock into medium to large sauce pan and bring to a boil. Boil until reduced to one cup, letting two cups evaporate. This will give you a triple strength stock. Add all of the milk and cream and bring to hot but not boiling. Add Fontina cheese, salt, pepper and nutmeg, stir and keep mixture on medium low heat.
- While stock is reducing, melt butter in a large pot over medium heat and add onions. Sauté for five minutes and add mushrooms. Sauté for five more minutes and add flour. Reduce heat and stir to make a roux. Cook for three minutes. Add hot stock and milk mixture to butter, mushroom and flour mixture one third at a time, stirring with a wooden spoon. This sauce will be intentionally thin.
- Spray a 3-4 quart casserole dish with non-stick cooking spray and ladle in some sauce to coat the bottom.
EASY CHICKEN TETRAZZINI - BELLY FULL
From bellyfull.net
Ratings 31Total Time 1 hrCategory Main CourseCalories 660 per serving
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
EASY TURKEY TETRAZZINI RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.7/5 (7)Total Time 50 minsCategory Dinner, Lunch, Main, Main DishCalories 295 per serving
- Preheat oven to 375°F. Spray a 9 by 13-inch baking dish with cooking spray and set it aside. Cook egg noodles in a large pot, following package instructions, then strain and set aside.Add 4 Tbsp. butter to a large skillet along with diced onion. Cook on medium-high until the onions are translucent. Then, add flour and whisk until a thick paste forms a roux. Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste. Finally, add in the cooked egg noodles and gently mix to combine.
- Add the mixture to the greased casserole dish and smooth it out into an even layer. In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly. Remove from the pan immediately and sprinkle them over the casserole evenly.
- Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!
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4.3/5 (22)Total Time 45 minsServings 6Calories 515 per serving
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Reviews 11Servings 8Cuisine ItalianCategory Dinner
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- Once boiling, add some salt and the egg noodles and cook until al dente, according to package directions.While water comes to a boil, place the turkey cutlets between two pieces of plastic wrap.
- Smack the cutlets a few times with a small, heavy-bottomed skillet to make them a bit thinner, about 1/4-inch thick.Place a large skillet over high heat with two turns of the pan of EVOO, about 2 tablespoons.
- Season turkey cutlets with a little salt, pepper and poultry seasoning and brown them for 2-3 minutes on each side, working in batches to avoid overcrowding the pan.
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5/5 (6)Total Time 1 hrCategory Main CourseCalories 730 per serving
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