POTLUCK CHICKEN TETRAZZINI
The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in Better Homes and Gardens, May 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Remove meat from chicken; discard bones.
- Cut chicken pieces in chunks to equal 3 cups.
- Save remaining chicken for another use.
- In Dutch oven cook spaghetti according to package directions.
- Add asparagus the last 1 minute of cooking.
- Drain.
- Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
- Stir in flour and black pepper until well combined.
- Add broth and milk all at once.
- Cook and stir until thickened and bubbly.
- Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
- Toss gently to coat.
- Spoon pasta mixture into 3-quart rectangular baking dish.
- In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
- Spread bread cube mixture on pasta mixture.
- Bake, uncovered, for 15 minutes or until heated through.
- Let stand for 5 minutes before serving.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 367.2, Fat 15.2, SaturatedFat 5.6, Cholesterol 66.3, Sodium 300.5, Carbohydrate 31.8, Fiber 3, Sugar 3.2, Protein 25.6
POTLUCK CHICKEN TETRAZZINI
Steps:
- Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last minute of cooking. Drain. Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture.
- Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTLUCK CHICKEN TETRAZZINI
Steps:
- 1. Preheat oven to 350F. Cut chicken into chunks = 3 cups. 2. In Dutch oven cook spaghetti according to directions on pkg. Add asparagus last minute of cooking.Drain and return to pan. 3. In large skillet cook mushrooms and pappers over med. heat for about 8 minutes. Stir in flour and papper until combined. Add broth and milk all at once. Cook until thickened and bubbly. 4. Add mushroom mixture, chicken, cheese, and half the leomn peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon into 3 qt. rectangular baking dish.. 5. In med. bowl toss together bread cubes, olive oil, and remaining lemon peel. Spead over pasta mixture. Bake, uncovered, 15 minutes or until heated through. Let stand 5 min. before serving. Sprinkle with parsley.
POTLUCK CHICKEN TETRAZZINI***************
The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini.Once the ingredients are mixed together, including chicken, asparagus, spaghetti, and mushrooms, the all-in-one casserole recipe bakes in just 15 minutes.
Provided by @MakeItYours
Number Of Ingredients 48
Steps:
- .
- Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use.
- In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly.
- Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into a 13x9x2-inch baking dish or 3-quart rectangular casserole.
- In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings.
POTLUCK CHICKEN TETRAZZINI
How to make Potluck Chicken Tetrazzini
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use.
- In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly.
- Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into a 13x9x2-inch baking dish or 3-quart rectangular casserole.
- In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings.
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POTLUCK TETRAZZINI
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.Add Muenster cheese. Stir just until cheese melts. Remove from heat.Stir in spaghetti and chicken until well coated. Spoon into baking dish.In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.Bake 30 minutes or until very bubbly and heated through.
Nutrition Facts : Nutritional Facts Serves
MOCK POTLUCK TETRAZZINI
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.2. In a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add soy flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, cream, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.3. Add Muenster cheese. Stir just until cheese melts. Remove from heat.4. Stir in chicken until well coated. Spoon into baking dish.5. In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of chicken mixture.6. Bake 30 minutes or until very bubbly and heated through.
Nutrition Facts : Nutritional Facts Serves
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