Creamy Chicken Tetrazzini
Creamy Chicken Tetrazzini starts with sautéed mushrooms, onions, freshly cooked chicken breasts, and al dente linguine; and ends up a delicious baked pasta dish with a crunchy cheesy bread crumb topping. You are going to love it!
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✅Ingredients
Chicken:
• 1½ pounds boneless skinless chicken breasts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
Tetrazzini:
• 1 pound linguine pasta
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 8 ounces crimini mushrooms, sliced
• ¼ cup butter
• ½ cup all-purpose flour
• 3 cloves garlic, minced
• 2 cups chicken broth
• 3 cups milk
• 1 cup frozen peas
• 8 ounces cream cheese
• salt and pepper to taste
Topping:
• 1 cup panko bread crumbs
• ½ cup freshly grated parmesan cheese
• 3 teaspoons olive oil
✅Instructions
1️⃣ 00:10 - Heat a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add 1 TB olive oil to pan and cook chicken, 5 to 7 minutes per side, until cooked through to an internal temperature of 165 degrees Fahrenheit. Remove chicken from pan, dice, and set aside.
2️⃣ 00:55 - Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.
3️⃣ 02:18 - Cook linguine for 2 minutes less than the package directions as the pasta will continue to soften in the oven.
4️⃣ 01:10 - Add 2 TB olive oil to the skillet where the chicken was cooked and return to a medium-high heat. Add in onion and cook until just starting to soften, about 3 minutes. Add in mushroom slices and continue cooking until mushrooms and onions are both soft.
5️⃣ 01:33 - Add butter in with mushrooms and onions and let melt. Stir in flour until combined. Add in garlic and cook 1 to 2 minutes more.
6️⃣ 01:58 - Pour in milk and chicken broth and bring to a simmer over medium-high heat. Just as it reaches a simmer the mixture should thicken. Stir in frozen peas and diced chicken, then immediately reduce the heat to low and stir in cream cheese until melted. Taste and season with salt and pepper as desired.
7️⃣ 03:15 - Stir cooked pasta in with the sauce until combined then transfer it all to the prepared 9x13 pan. In a small bowl, use a fork to toss together panko bread crumbs, parmesan cheese, and 3 tsp olive oil until combined. Sprinkle evenly on top of the pasta in the pan.
8️⃣ 04:00 - Bake in the preheated 350 degree oven for 25-30 minutes until the crumbs on top are golden brown. Serve hot.
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How to Make Homemade Turkey Tetrazzini ~ Leftover Casserole Recipe
In this recipe video I show you how to make an easy, creamy and delicious homemade TURKEY TETRAZZINI CASSEROLE using leftover turkey. You can also use leftover rotisserie chicken. This turkey tetrazzini casserole recipe will feed a hungry family of 4-6 and will be easy on the budget. A great budget meal. Enjoy.
#leftoverturkey #leftoverturkeyrecipe #turkeytetrazzini #chickentetrazzini #turkeycasserole #recipes #food #tesscooks4u
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How to Make Homemade Turkey Tetrazzini ~ Leftover Turkey or Chicken Recipe
INGREDIENTS:
1 pd. or package of spaghetti or linguini
2 cups cooked cubed turkey
4 cups turkey or chicken broth
1/2 cup white wine or sherry - optional
1 cup parmesan cheese - divided
4 oz. cream cheese or Neufchatel cheese
1/2 cup flour
3/4 cup bread crumbs
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
3/4 cup frozen peas
8 oz. sliced mushrooms
1/2 tsp each of salt and black pepper
2 minced cloves garlic
1 tbsp. butter
Preheat oven to 350 degrees
Cook pasta according to instructions and just shy of 2 minutes.
Rinse with cold water.
Mix breadcrumbs and half of the Parmesan cheese (1/2 cup)
In a pan on medium heat add butter, onions, celery, carrots
and salt and black pepper. Cook and stir for one minute.
Add sliced mushrooms, cook and stir for 3-4 minutes.
Add minced garlic, cook and stir for 30 sec to 1 minute.
Add flour and stir until mixed well with vegetables.
Add wine and stir (optional).
Add broth, turn heat up to high, stir and cook until up to
boil. Once at a boil, turn down to a simmer and let simmer
for 4-5 minutes.
Turn off heat.
Add remaining Parmesan cheese and Neufchatel cheese (or any
other cheese you would like to add). Stir until cheese
is almost melted.
Give a taste test and add seasonings as needed.
Add peas and turkey and mix well.
Add pasta and combine well.
Add Tetrazzini mixture to a well oiled 9 x 13 baking dish and
level off.
Sprinkle breadcrumb/Parmesan mixture on top.
Bake at 350 degrees for 30 minutes.
Remove and let rest for 15 minutes before serving.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Corningware French White 10 Piece Bakeware Set
Cuisinart Skillet
I love my copper bottom Revere set
Fresh Garlic
Slotted Spatula Turner
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How to Make Turkey Tetrazzini | Allrecipes.com
Get the recipe @
Watch how to make turkey tetrazzini. Quick and easy to prepare, this classic 5-star recipe is a delicious way to use up leftover Thanksgiving turkey meat. In the video, you'll see how to adjust the cooking time for thick or saucy tetrazzini.
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Turkey Tetrazzini - Recipe for Turkey Leftovers
This Turkey Tetrazzini recipe for turkey leftovers is the perfect post-holiday solution that goes beyond the standard turkey noodle soups or turkey-stuffing sandwiches.
A twist on Chicken Tetrazzini, which was named for opera singer Luisa Tetrazzini at the Palace Hotel in San Francisco, this recipe for Turkey Tetrazzini uses many ingredients that are likely in your refrigerator right now.
This is a rich casserole dish made chopped turkey, cream, bow-tie pasta, sherry and Parmesan cheese. To make it even more decadent, you could definitely add your own touch to this by adding some chopped spinach, asparagus tips, artichoke hearts, or even bacon bits.
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12 ounces bow tie pasta
3 cups chopped turkey or chicken
4 tablespoons butter
1 tablespoons olive oil
8 ounces sliced crimini mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
1 tablespoon garlic-shallot puree
4 tablespoons flour
2 cups chicken stock
1 cup heavy cream
1 large cup shredded parmesan
1/2 cup sliced green olives (optional)
Salt and pepper to taste
Music Credits:
Dizaro - FlashBack |
Blue Creek Trail - Dan Lebowitz - YouTube Music Library
Room For Two - Dan Lebowitz - YouTube Music Library
Easy turkey casserole
Ingredients:
Turkey leftovers shredded
2 cans of cream of chicken soup
2 cans filled of milk
1 stick butter
salt/pepper
1 bag of Pepperidge farm dressing
Directions:
Grease a 13x9 dish. Preheat over 350. Heat soup, milk, salt/pepper, and butter till hot.
Place the turkey in dish, pour soup mixture over. Make sure to taste at this point if it needs more salt/pepper. Cover the top with dressing. Cover with foil. Bake at 350 for 30mins.
How to Make a Turkey Tetrazzini Casserole [Episode 247]
Tetrazzini is a pasta casserole usually made with leftover turkey. It is a delicious recipe with a silk sauce and lots of turkey. You can use your favorite pasta and serve with garlic bread or a green salad on the side.
Ingredients for 6-8 servings:
1 ½ stick/12 tablespoons unsalted butter (½ stick for breadcrumbs; ½ stick to cook onions; and ½ stick to make the gravy)
5 slices of sandwich bread, cut in squares
Salt for bread crumbs (or use salted butter)
Salt and ground black pepper to sprinkle onions while is cooking
4 ounces/113g can of cooked mushrooms (you can add more if you like)
1 large diced onion 1 box (12 ounces) Fettuccini pasta (or any of your favorites) – Cook according to box instructions
6 tablespoons or 86g unbleached all-purpose flour
3 cups/700mL chicken broth
½ cup/84g grated Parmesan cheese (¼ for the bread crumbs crust; ¼ for the filling)
¼ /50mL dry sherry
1 tablespoon/15mL lemon juice
2 teaspoons minced fresh thyme
¼ teaspoon grated nutmeg
8 ounces/241g cooked sweet peas (add more if you like)
2 pounds/908g cooked or leftover cooked turkey cut in bite pieces
Pre-heat the oven at 350ºF/176ºC.
Grease a baking dish such as a lasagna pan with butter or non-stick cooking spray.
Prepare the crusty bread topping:
1. Cut in square 5 slices of good sliced sandwich bread.
2. Combine the bread in the blender and shred with ½ stick of unsalted butter and a pinch of salt.31
3. Spread the bread crumbs on a cookie sheet and place in the oven for 5 to 10 minutes or until the bread is crunchy and dry.
4. Once out of the oven, let it cool and combine the bread crumbs with ¼ cup/31g Parmesan cheese.
Filling:
1. Cook according to box instruction 1 box of dry pasta (for this recipe I am using Fettuccini). Leave the pasta al dente.
2. In medium-high temperature in a deep large pot, melt more or less ½ of the stick of butter. Once melted, cook the onion together with the mushrooms until the onion is translucent. Once the onion is cooked, transfer into a bowl for later use.
3. In the same pot, with the same temperature, melt the other half of the butter and add the flour. Start whisking until the flour become lumpy and yellow.
4. Without stop whisking, add the chicken broth gradually until it starts becoming a gravy like consistency.
5. Add to the gravy (still whisking) the thyme, the nutmeg, the lemon juice, the mixture of onions and mushrooms, the sweet peas, the dry sherry,
6. Taste for salt and add salt and black pepper if needed.
7. Add the cooked turkey (still whisking).
8. Add ¼ cup Parmesan cheese.
9. Turn-off the stove and add the pasta.
10. Transfer the pasta to the greased dish.
11. Cover the pasta with the breadcrumbs mixture.
12. Bake a 350ºF/176ºC for 15 to 20 minutes or until is bobbly.
13. Once out of the oven, let it rest for 5 to 10 minutes.
14. Serve and enjoy it!
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SOUNDTRACK: Inner Light by Kevin MacLeod Licensed under a Creative Commons Attribution license ( Source: Artist: