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
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.
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Shopping List:
1 lb spaghetti
1 lb mushrooms
1 diced onion
4 cups rotisserie chicken or cooked chicken breast
1/2 stick of butter
1 tbsp garlic
1 Tsp chicken bouillon
1/4 cup flour
1/2 cup white wine
1 cup chicken broth
4 cups half and half
1/4 cup creme fraiche or sour cream
2 cups cooked broccoli
1 cup grated parmesan cheese
2 cups shredded mozzarella
Diced parsley
All purpose seasoning and Cajun Seasoning
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
How to Make Chicken Tetrazzini | Keep It Simple
On this episode of Keep It Simple, Chef Jon Ashton teaches us how to make chicken tetrazzini, a delicious, baked chicken and pasta dish with onions, mushrooms, and a creamy sauce, all topped with shredded provolone and mozzarella cheese!
Check back for new episodes of Keep it Simple every Thursday!
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