Easy Chicken Tetrazzini Recipe chicken
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Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Turkey Tetrazzini
Recipe courtesy of Ree Drummond
Total: 55 min
Active: 30 min
Yield: 8 to 12 servings
Level: Easy
Ingredients
4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large pot over medium heat and add the garlic.
Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the whole shebang into a large casserole dish and even out the surface.
Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Serve it to hearty appetites!
Cook's Note
Use shredded cooked chicken instead of turkey. Substitute low-sodium chicken broth for the wine if you prefer. Substitute cooked elbow macaroni for the spaghetti.
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Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
Turkey Tetrazzini Recipe | Episode 318
This is a great way to serve an AWESOME dinner and use some of those Thanksgiving Turkey leftovers.
Total Time: 1 Hour
Makes: 8 -12 Servings
4 Tbsp. Butter
4 Garlic Cloves, Minced
1 lbs. Mushrooms, Chopped
1 Cup Dry White Wine
Salt
Pepper
1/4 Cup flour
4 Cups Chicken Broth
8 oz. Cream Cheese
3 Cups Leftover turkey, Shredded
1-1/2 Cups Frozen Peas
1 Cup Monterey Jack Cheese, Shredded
1 Cup Olives, Chopped
1/2 Cup Parmesan Cheese
4 Slices Bacon, Chopped
12 oz. Spaghetti, Cooked
1 Cup Panko
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My Old Mans Superb Chicken | Jamie Oliver
A trip down memory lane to a recipe from 'Happy Days with the Naked Chef'. A dish Jamie used to make back in the kitchen of his mum and dads' pub, and now you can make it at home so easily! It's very straightforward but feels super fancy. A great date night or cheeky weeknight dinner!
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How to make Chicken Tetrazzini + Coffee Gear Tour
Hey, fam! We were looking back at some goals we wrote down at the beginning of the year. One of the goals we wrote down was to make more cooking vlogs. We realized we hadn't done any yet! Ha! So here we are making a cooking vlog! We are making the BEST Chicken Tetrazzini (in our opinion); this is one of our favorite meals to make! Also, we have had many questions lately asking about what gear we have in our coffee bar. So we did a quick tour of the gear! We hope you enjoy it!
Chicken Tetrazzini Recipe:
16 oz linguini, cooked
½ cup butter, softened
4 chicken breasts, cooked, diced
2 cans cream of chicken soup
2 cups sour cream
1 tsp kosher salt
½ tsp ground pepper
½ cup chicken broth
2 TB parmesan cheese
2 cup shredded mozzarella
Cook noodles according to box instructions. Set aside.
In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. ENJOY!
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