Best 2 For 1 Chicken Tetrazzini Recipes

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2-FOR-1 CHICKEN TETRAZZINI



2-for-1 Chicken Tetrazzini image

A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. -Helen McPhee, Savoy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

Nutrition Facts : Calories 576 calories, Fat 30g fat (17g saturated fat), Cholesterol 144mg cholesterol, Sodium 814mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

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

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

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

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

  • In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  • Cook the spaghetti according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

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.

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