Garlic Lovers Chicken Tetrazzini Recipes

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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.

GARLIC LOVER'S CHICKEN



Garlic Lover's Chicken image

The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup 2% milk
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 to 2 garlic cloves, minced
1/4 cup butter, melted
2 tablespoons lemon juice
Paprika

Steps:

  • Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

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

GARLIC LOVER'S CHICKEN TETRAZZINI



Garlic Lover's Chicken Tetrazzini image

This is good comfort food "kicked up a notch". The directions appear lengthy, but not really difficult. This recipe is also very flexible; you can modify it to whatever your taste is. It can be "stick-to-your-ribs" with bacon and sour cream additions, or it can be elegant with white wine and fresh parsley. It has been in my family for some time, but never really written down. But this is a good "wing-it" kind of dish. Have fun with it!

Provided by Caseylaine

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 medium broiler-fryer chickens (whatever's on sale!) or 8 chicken parts (whatever's on sale!)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups chicken stock, from cooked meat or 2 cups canned chicken broth
2 cups grated colby cheese
1 (8 ounce) package sliced mushrooms
2 tablespoons butter, for sauteing
1/2 tablespoon minced garlic
1 (16 ounce) package spaghetti or 1 (16 ounce) package angel hair pasta
salt and pepper
garlic salt (about 4 Tbs. is what I use)
paprika (garnish) (optional)
parsley (garnish) (optional)
bacon bits (garnish) (optional)
sour cream (garnish) (optional)

Steps:

  • Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
  • Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
  • Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
  • When cooled, skin and debone, placing chicken meat in a bowl for later.
  • Remove 1 cup broth from pot and set aside for later.
  • Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
  • While chicken is boiling, melt butter in saute pan and add minced garlic.
  • Let it saute for just a minute or so, then add mushrooms.
  • If you like you can add a splash of white wine here for a special taste.
  • Cook mushrooms until tender and set aside for later.
  • The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
  • Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
  • Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
  • When the noodles are cooked, drain, and put back in the pot.
  • Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
  • Mix well and pour into a greased deep/large casserole dish.
  • The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
  • You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
  • Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
  • Serve with sour cream on the side for a very creamy version of this entree.

Nutrition Facts : Calories 918.5, Fat 47, SaturatedFat 18.6, Cholesterol 167.3, Sodium 1127.5, Carbohydrate 68.9, Fiber 2.8, Sugar 4.4, Protein 52.6

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