Pasta - Chicken Tetrazzini recipes

Author: Robert Neave  

This old-fashioned Chicken Tetrazzini recipe is filled with a creamy mushroom sauce, chopped chicken, spaghetti noodles, and crunchy topping. Deli rotisserie chicken accelerates preparation of a classic casserole full of fabulous flavor.

Cheesy Chicken Tetrazzini Casserole

Cheesy Chicken Tetrazzini Casserole
This creamy chicken casserole a meal the entire family will love! It's rich and delicious with tender, juicy chicken and pasta in a cheesy rich sauce. An easy make-ahead, comforting meal that's freezer friendly too!
Provided by: Deb Clark
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 12
  • 3-4 cups cooked boneless skinless chicken breasts or turkey (cubed or shredded)
  • 12 ounces thin spaghetti (broken in half, cooked to al dente)
  • 6 tablespoons butter
  • 8 ounces sliced mushrooms
  • ¼ cup all purpose flour
  • 1 cup milk
  • 1 1/4 cup shredded Monterey jack cheese (divided reserve 1/4 cup for top of casserole.)
  • 2 cups chicken stock
  • ¼ cup sherry (substitute with chicken broth if sherry isn't available.)
  • 1/3 cup grated parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Calories: 579 kcal
  • Carbohydrate: 23 g
  • Protein: 73 g
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Cholesterol: 199 mg
  • Sodium: 1265 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Pre heat oven to 350 degrees. Butter baking dish or spray with non-stick spray, set aside.
  2. Break the spaghetti in half. Cook pasta according to package directions, drain well. Put the cooked spaghetti in buttered baking dish, set aside.
  3. In a large skillet over medium heat, saute' mushrooms in butter. Remove when cooked, leaving butter in the pan. Add flour to the butter and cook this mixture (called a roux) for a couple of minutes until it becomes a golden amber color.
  4. Next add milk, chicken broth. Whisk until smooth. Add in the jack cheese and whisk well. Continue stir until sauce has thickened. Add the chicken, sherry and cooked mushrooms. Heat through.
  5. Pour the creamy sauce over the cooked pasta, mix to combine. Sprinkle the top of the casserole with parmesan cheese and remaining jack cheese.
  6. Cover and bake for 45 minutes. Remove foil the last 15 minutes of baking for the top to turn golden brown.
Notes: The glamorous Southern comfort of Anne Byrn's chicken tetrazzini, The crowd-pleasing tetrazzini can be made with either chicken or turkey. You can cook the chicken the old-fashioned way, by simmering a


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Chicken Tetrazzini

Chicken Tetrazzini
This old-fashioned Chicken Tetrazzini recipe is filled with a creamy mushroom sauce, chopped chicken, spaghetti noodles, and crunchy topping.
Provided by: Lisa Johnson
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 15
  • 12 ounce package spaghetti (cooked - or noodles of your choice)
  • .25 cup unsalted butter
  • 1 medium shallot (thinly sliced)
  • 3 ounces thinly sliced mushrooms (about 1.25 cups)
  • .25 cup all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons Sherry (or white wine - optional)
  • 1 cup whole milk (I used unsweetened cashew milk)
  • 2 cups cooked chicken or turkey (shredded or cubed)
  • sea salt and ground pepper to taste
  • .25 cup grated parmesan cheese
  • .25 cup panko crumbs
  • 2 tablespoons unsalted butter
  • paprika (sprinkled on top for color)
  • Italian parsley (to garnish)
  • Calories: 452 kcal
  • Carbohydrate: 52 g
  • Protein: 23 g
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Cholesterol: 70 mg
  • Sodium: 307 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Trans Fat: 1 g
  • Unsaturated Fat: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees.
  2. Bring 4 quarts of water to a boil. Add noodles, stir, and and cook according to the package directions.
  3. While the noodles are cooking, melt .25 cup of butter in a large skillet over medium heat. When melted, add the sliced shallots and mushrooms.
  4. Stir to coat with the butter. Cook, stirring occasionally for 4 minutes.
  5. Sprinkle the flour over the mushrooms. Quickly stir to combine with the butter to create a "paste" for lack of a better word.
  6. Stir in stock to deglaze the pan, making sure to stir until there are no clumps of flour left. It will thicken very quickly! Don't panic, just keep stirring.
  7. Pour in the Sherry, if using, and the milk. Bring to a boil, stirring constantly.
  8. Reduce heat and add the chicken. Season with salt and pepper and stir to combine.
  9. Drain the cooked noodles and add them to the skillet. Stir to combine, then remove from heat.
  10. In a small bowl, mix together parmesan cheese, panko crumbs, and melted butter. Sprinkle mixture over the casserole.
  11. Bake for 15 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve.
  12. Garnish with Italian parsley and additional parmesan cheese, and serve!
Notes: Easy and delicious Cheesy Chicken Tetrazzini, Chicken Tetrazzini · Meat. 4 Chicken breasts, cooked and diced · Canned Goods. 1/2 cup Chicken broth. 2 cans Cream of chicken soup · Pasta & Grains. 16 oz Linguini

Chicken Tetrazzini with Peas

Chicken Tetrazzini with Peas
Deli rotisserie chicken accelerates preparation of a classic casserole full of fabulous flavor.
Provided by: Betty Crocker Kitchens
Total time: 55 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 12
  • 1 package (7 oz) spaghetti, broken into thirds
  • 2 cups frozen sweet peas (from 1-lb bag)
  • 1/4 cup butter or margarine
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup whipping cream
  • 2 tablespoons dry sherry or water
  • 2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1/2 cup grated Parmesan cheese
  • Calories: 500 calories
  • Carbohydrate: 40 g
  • Cholesterol: 110 mg
  • Fat: 3 1/2
  • Fiber: 4 g
  • Protein: 26 g
  • Saturated Fat: 15 g
  • Serving Size: 1 Serving
  • Sodium: 1030 mg
  • Sugar: 4 g
  • Trans Fat: 1 g
How to cook:
  1. Heat oven to 350°F. Cook and drain spaghetti as directed on package, adding peas during last 3 minutes of cooking.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  3. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti and peas, chicken and mushrooms.
  4. Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
Notes: Chicken Tetrazzini Recipe: How to Make It, Ingredients · 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
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