Best Italian Chicken Tetrazzini Recipes

ITALIAN CHICKEN TETRAZZINI

Italian Chicken Tetrazzini image

This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.-Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons diced pimientos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
Grated Parmesan cheese
Paprika

Steps:

In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts : Calories 417 calories, Fat 30g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

ITALIAN INN FAMOUS CHICKEN TETRAZZINI

Italian Inn Famous Chicken Tetrazzini image

The Italian Inn opened in Tulsa, OK in 1942, a family restaurant and a favorite of mine until it closed in 1992. Save this recipe for Thanksgiving leftovers and substitute with turkey. This recipe is from the Italian Inn cookbook.

Provided by TxGriffLover

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2-4 1/2 lbs chicken, cooked
2 sweet red peppers, peeled
6 tablespoons unsalted butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons dry white wine
1 lb spaghetti
1 cup breadcrumbs
1 cup parmesan cheese
1/2 cup sliced almonds

Steps:

Remove the meat from the chicken, discard bones and skin and cut chicken into bite size.
pieces. Cut the peppers into dice.
Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
Add the cream, and season with the salt, pepper, Tabasco and wine.
Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
Cover the top with the breadcrumbs, Parmesan cheese and almonds.
Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling.

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