Kristis Tetrazzini Recipes

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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.

CREAMY CHICKEN (OR TURKEY) TETRAZZINI



Creamy Chicken (Or Turkey) Tetrazzini image

This tetrazzini is made extra creamy by using cream cheese!!! I love this with leftover turkey from the holidays!

Provided by Charmie777

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter or 1/4 cup margarine
14 ounces chicken broth
8 ounces cream cheese, cubed
1/2 cup parmesan cheese
6 ounces mushrooms, drained
7 -10 ounces spaghetti, cooked
1 -2 cup chopped cooked chicken or 1 -2 cup cooked turkey
1/4 cup parmesan cheese

Steps:

  • Cook and stir onion and celery in butter in a large skillet on medium heat until tender.
  • Add broth, cream cheese and 1/2 cup parmesan.
  • Cook on low heat until cream cheese is melted, stirring occasionally.
  • Add all remaining ingredients except 1/4 cup parmesan.
  • Mix lightly.
  • Transfer to 13x9 inch baking dish; sprinkle with remaining 1/4 cup parmesan.
  • Bake at 350º for 30 minutes.

Nutrition Facts : Calories 437.8, Fat 26.8, SaturatedFat 15, Cholesterol 90.5, Sodium 626.2, Carbohydrate 29.6, Fiber 1.7, Sugar 3.7, Protein 19.8

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  • Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!


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