Easy Chicken Tetrazzini Recipe
Creamy and comforting Chicken Tetrazzini is a classic casserole recipe that’s a hit with the whole family. Tender pasta is baked in a creamy sauce with chicken and topped with a buttery crumb topping. Absolute comfort food!
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Chicken Tetrazzini Recipe
Serves 8
4 cups cooked chicken breast, chopped
1 tablespoon olive oil
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 can Campbell’s Cream of Chicken Soup
3 cups whole milk, room temperature
1/2 cup sour cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 cooked linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup Panko breadcrumbs
3 tablespoons melted butter
Preheat the oven to 450 degrees.
Place the chicken in a very large bowl, set aside.
Heat the olive oil in a skillet over medium heat.
Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Transfer the mushroom mixture to the bowl with the chicken.
In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, chicken broth and nutmeg.
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 a baking dish coated with cooking spray.
Stir the cheese, breadcrumbs and butter together in a small bowl.
Sprinkle the cheese mixture over the pasta.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Full printable recipe card:
Homemade Tetrazzini Recipe - Laura Vitale - Laura in the Kitchen Episode 895
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6 CHEESE CHICKEN TETRAZZINI RECIPE + CHEAT DAY MEAL
LET’S EAT: EPISODE 64!!! THIS IS ONE OF MY HOMEMADE FAVORITES. WHEN I SAY MY MAMA IS THE BEST AT MAKING IT AND SHE GAVE YA BOY THE GAME. ITS CHICKEN TETRAZZINI WITH THE CREAMAFICATION AND THE FLAVAFICATION. THIS RECIPE WILL SURELY FILL YOUR BELLY AND SATISFY YOUR SOUL. CHECK OUT THE VIDEO AND LET US KNOW WHAT YOU THINK IN THE COMMENTS BELOW. MAKE SURE YOU LIKE, SHARE, SUBSCRIBE, AND RING THE BELL SO YOU KNOW THE NEXT TIME WE'RE JAMMING AND COOKING ON THE NEXT EPISODE OF JAM-PACKED COOKING: LET'S EAT!!! ALWAYS PEACE AND LOVE!!!
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CHICKEN TETRAZZINI RECIPE:
4-5 LBS CHICKEN (WHITE MEAT RECOMMENDED)
1 LBS SPAGHETTI
1 GREEN BELL PEPPER CHOPPED
2-3 TBSP MAGIC DUST
1 TBSP DALMATIAN RUB
5 CUPS OF WATER OR CHICKEN BROTH
1 TBSP CHICKEN BOUILLON
1 DICED RED ONION
1 DICED RED BELL PEPPER
1 DICED YELLOW ONION
2 TBSP BUTTER
1 TSP OLIVE OIL
1 TSP MINCED GARLIC
1/2 TSP CUMIN
2 CUPS MILK
1 LBS VELVEETA CHEESE
1 LBS SHREDDED CHEDDAR
1 CUP ALFREDO SAUCE
PAM SPRAY
1 TBSP PARSLEY FOR GARNISH
Chicken Tetrazzini Casserole
Chicken Tetrazzini - Hey folks! Looking for an easy dinner idea? This Chicken Tetrazzini is the perfect weeknight dinner! Very easy and delicious!
Level of Difficulty: 2.5/5
Ingredients:
5 tbsp Branch and Vine Garlic Olive Oil
1 1/2 lbs. Boneless, Skinless Chicken thighs, cut into 1-inch pieces
Kosher Salt and Ground Black Pepper, to taste
6 tbsp Butter
2 Ribs of Celery
1 lb. Mushrooms, thinly sliced
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1/2 cup White Wine
1/4 cup All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
6 oz Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Spaghetti
3/4 cup Frozen Peas
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OLD SCHOOL SOUL CHICKEN ???? TETRAZZINI (MY BIRTHDAY MONTH FAVORITE RECIPES)
16 oz thin spaghetti or linguine
2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.
8 oz button mushrooms thickly sliced
1 medium onion finely chopped
5 garlic cloves minced
1/4 cup unsalted butter
For the Creamy Sauce:
1/4 cup unsalted butter
1/3 cup ap flour
2 cups chicken broth
2 cups milk
1 cup cream
1 tsp salt or to taste
1/4 tsp black pepper freshly ground
1/4 cup parsley chopped, plus more to garnish
2 cups shredded mozzarella cheese
¼ cup Parmesan cheese shredded
Instructions
Cook the pasta in salted boiling water to al dente then drain, rinse with cold water and set aside.
Add butter to a large pot or Dutch oven over medium-high heat then saute mushrooms until they start to soften and turn golden. add the onion and cook for about 5 minutes or until translucent while mixing.
Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl. Place back on medium-high heat, add 1/4 cup butter and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.
Whisk in the chicken stock, season with salt and pepper then whisk in the milk and finally the cream. Once thickened add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce then fold together so everything is well distributed. As you mix sprinkle in a cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
Transfer to 9x13 casserole dish, smooth out and top with remaining mozzarella cheese.
bake at 375F for 30 minutes or until bubbling and golden.
Notes
You can leave out the chicken and use vegetable stock to make this vegetarian.
When making the sauce add the liquids (stick, milk, and cream) in gradually allowing the mixture to thicken each time. The sauce thickens much quicker this way.
You can tell the sauce is thick enough by drawing a line with your finger over the back of a wooden spoon. If it holds it's ready but if it drips over the line it needs cooking for a few minutes more.
Butter adds a ton of flavor so try not to skip it, you can use olive oil if you need to.
The onion and garlic add the best flavor to this dish so they must be fresh don't use any powders instead.
You can use any kind of milk you like but I find that whole milk works best for adding richness and flavor.
Don't like mushrooms? no problem you can leave them out or substitute them for a different vegetable such as peas, spinach or broccoli.
You can prepare the sauce and noodles in advance, let them cool, assemble then store in the fridge until you are ready to bake or it can be frozen and baked straight from frozen (50-60 minutes).
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Chicken spaghetti recap ????