Best Chicken Tetrazzini With Cheddar And Pimentos Recipes

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CHICKEN TETRAZZINI WITH CHEDDAR CHEESE



Chicken Tetrazzini With Cheddar Cheese image

Make and share this Chicken Tetrazzini With Cheddar Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup thinly sliced celery
1/2 cup diced onion
4 tablespoons unsalted butter
8 ounces button mushrooms, sliced
1 cup diced green bell pepper
1/2 cup all-purpose flour
2 cups milk
1/2 lb shredded sharp cheddar cheese
1 (4 ounce) jar pimentos, diced
2 tablespoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/4 cup dry sherry
2 cups diced cooked chicken
1 1/2 cups slivered almonds, toasted and divided
8 ounces spaghetti, cooked and drained
3/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
  • Saute celery and onion in butter in a large saucepan, 3 minutes.
  • Add in mushrooms and bell pepper; cook 3 minutes.
  • Blend in flour; add milk, stirring constantly until thickened.
  • Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
  • Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
  • Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
  • Bake, uncovered, until bubbly, 15-20 minutes.

Nutrition Facts : Calories 584.7, Fat 33.2, SaturatedFat 14.2, Cholesterol 88.1, Sodium 762.5, Carbohydrate 40.5, Fiber 5, Sugar 4.4, Protein 31.8

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 20

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
  • Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
  • Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. 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 the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

  • In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  • Cook the spaghetti according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My family loves the recipe. We usually serve it when "the crowd" is here. Everyone asks for seconds. They don't leave much for leftovers.

Provided by CatRep2

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups broken uncooked spaghetti (2 inch pieces)
1 chicken bouillon cube
3/4 cup boiling water
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1 1/2 cups cubed cooked chicken
1 small onion, finely chopped
2 tablespoons diced pimentos, drained
1 1/2 cups shredded cheddar cheese, divided (6 ounces)

Steps:

  • Cook the spaghetti according to the package instructions.
  • Dissolve the bouillon in a bowl of water.
  • Add soup, celery salt, and pepper.
  • Drain spaghetti; add soup to mixture.
  • Stir in chicken, onion, pimentos and 1/2 cup of cheese.
  • Transfer to a greased 8 inch square baking dish.
  • Top with the remaining cheese.
  • Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

Nutrition Facts : Calories 717.6, Fat 16.8, SaturatedFat 7.7, Cholesterol 56, Sodium 726.9, Carbohydrate 104.8, Fiber 4.5, Sugar 5.2, Protein 34.3

2-FOR-1 CHICKEN TETRAZZINI



2-for-1 Chicken Tetrazzini image

A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. -Helen McPhee, Savoy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

Nutrition Facts : Calories 576 calories, Fat 30g fat (17g saturated fat), Cholesterol 144mg cholesterol, Sodium 814mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

CHICKEN TETRAZZINI WITH CHEDDAR AND PIMENTOS



Chicken Tetrazzini with cheddar and pimentos image

Named after an Italian opera singer, this one dish wonder features chicken, cheddar and a sherry cream sauce.Source: Unknown

Provided by Lynnda Cloutier

Categories     Chicken

Number Of Ingredients 18

8 oz dry spahgetti
1 cup thinly sliced celery
1/2 cup diced onion
4 tbsp. unsalted butter
8 oz. button mushrooms, sliced
1 cup diced green bell pepper
1 tsp. inced garlic
1/2 cup flour
2 cups milk
8 oz. shredded sharp cheddar
1 jar pimentos, diced, 4 oz
2 tbsp. worcestershire sauce
1/8 tsp. ground nutmeg
1/4 cup dry sherry
salt, black pepper and red pepper flakes to taste
2 cups diced cooked chicken
3/4 cup slivered almonds, toasted
1 cup shredded parmesan

Steps:

  • 1. Preheat oven to 375. Coat a 3 quart baking dish with cooking spray. Cook spaghetti in pot of boiling salted water as pkg. directs. Drain.
  • 2. Saute celery and onion in butter in large pa over medium high heat 3 minutes. Add mushrooms and bell pepper. Cook 3 minutes. Add garlic; cook 1 minute. Stir in flour, then milk, stirring constantly til thickened. Add cheddar, pimentos, Worcestershire, and nutmeg. Stir to melt Cheddar. Stir in sherry and season with salt, black pepper and red pepper flakes.
  • 3. Add chicken, almonds and spaghetti to the pan. transfer mixture to prepared baking dish. Sprinkle Parmesan over the top and bake tetrazzini til bubbly, 15 to 20 minutes.

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