How To make Chicken Tetrazini
1 large chicken
(4 to 5 pounds)
***SAUCE*** 1/3 cup butter
1/2 cup flour
3 cups chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
2/3 cup light cream
1/2 cup chopped celery
1/4 cup chopped onion
***TEtrAZZINI*** 1 4 ounces thi spaghetti
1 pound fresh mushrooms :
sliced
3 tablespoons butter
sauce that just was made 1/4 cup sherry
cooked chicken 1/2 cup parmesan cheese -- grated
Cut up chicken and simmer in water to cover. Add salt (one half teaspoon), three cut up celery stems and 1/2 medium onion. Simmer until tender (about 1 1/2 to 2 hours). Strain and chill stock. Remove chicken from bones in large pieces. Cut large pieces in 2 x 2 inch pieces. This should yield about four cups of meat. When stock has cooled, remove fat and measure three cups. Add water if necessary. Sauce Melt butter and fry celery and onion until transparent (do not overcook). Add flour and seasoning and stir until well blended. Add stock slowly, stirring constantly. Bring to boiling point and boil for 2 minutes while stirring. Add cream very slowly. Tetrazzini Break spaghetti into one inch pieces and cook and drain. Meanwhile, saute mushrooms in butter. Season sauce with sherry. Place spaghetti in shallow baking dish which has been buttered. Pour half of sauce over spaghetti. Put in a layer of chicken, then mushrooms. Pour remaining sauce over top. Top with cheese. Bake at 400 degrees until brown for 30 to 40 minutes.
Busted By: Barbra <barbra@theofice.net>
How To make Chicken Tetrazini's Videos
How to make Chicken Tetrazzini
How to make chicken Spaghetti?
Chicken Tetrazzini
Chicken Tetrazzini
This chicken tetrazzini recipe is as easy as mixing all the ingredients together in a bowl, layering it in a casserole dish, and baking until it's a bubbly golden brown.
RECIPE AND INSTRUCTIONS HERE -
Ingredients
1 lb dried spaghetti cooked
24 oz chicken shredded. about 3-4 breasts
20 oz cream of mushroom soup 2- 10 oz cans
10 oz cream of chicken soup
1 1/2 cups sour cream full fat
1/3 cup low sodium chicken stock
1 tsp sea salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1/4 cup parmesan grated
1 cup cheddar cheese grated
1 cup mozzarella grated
Instructions
Preheat the oven to 325F and lightly grease a 9x13 casserole dish.
Cook spaghetti noodles according to package directions, removing from the water once they are al dente.
In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.
Toss the cooked spaghetti into the sauce and mix until well combined.
Add the spaghetti and chicken mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.
Bake for 30 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10-15 minutes.
Optionally garnish with additional parmesan cheese and fresh chopped parsley.
Notes
This particular sauce is thick. If you like a thinner sauce, reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up.
Shred or cube the chicken. You can easily shred a precooked rotisserie chicken for quicker prep. This dish also tastes great with shredded turkey!
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
This dish is best served the day of because the sauce soaks into the noodles as it sits. When reheating, you might want to add a bit of water or chicken stock to loosen it up.
Easy Chicken Tetrazzini Casserole Recipe - Comfort Food for Dinner
This tasty chicken tetrazzini recipe is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. Eat it for lunch or dinner - perfect comfort food.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Chicken Tetrazzini Casserole Ingredients:
►12 oz thin spaghetti or linguine
►4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
►1 lb button mushrooms thickly sliced
►1 medium onion finely chopped
►3-4 garlic cloves minced
►2 Olive Oil
For the Tetrazzini Creamy Sauce:
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups low sodium chicken broth
►1 Tbsp lemon juice
►1 1/2 cups half and half or sub with equal parts milk & heavy cream
►1 tsp sea salt or to taste
►1/4 tsp black pepper, freshly ground
►1/4 cup parsley, chopped, plus more to garnish
►1 1/2 cups shredded mozzarella cheese
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Chicken Tetrazzini
Creamy, cheesy, and comforting Chicken Tetrazzini made with juicy pieces of chicken and noodles baked in a creamy sauce with garlic butter mushrooms and topped with bubbling and melted mozzarella cheese! This chicken pasta bake is so satisfying and easy and makes a nice big portion so you can enjoy some delicious leftovers the next day.
RECIPE:
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How To Make The Best Chicken Tetrazzini (NO VELVEETA) | RICH AND CREAMY CHICKEN SPAGHETTI
I absolutely LOVE this Recipe! It's very rich and creamy! A must try!
Chicken Tetrazzini | The Cooking Show
Farideh recalls an iconic Maury Povich scene with a chicken tetrazzini recipe so good, it could steal someone’s boo.
Farideh makes this comforting Italian casserole with chicken thighs, mushrooms, onions, red bell peppers, and peas. She creates a creamy sauce using chicken broth, milk, flour, and white wine, tosses it all together with spaghetti, and tops it with parmesan and cheddar before baking until golden brown.
Check out the recipe here:
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