CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
Steps:
- Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
- Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
- Rest 5 minutes, then chop into small pieces, or shred.
- Preheat oven to 160°C / 325°F.
- Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
- Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
- Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
- Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
- Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
- Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
MEGAN RAE'S CHICKEN TETRAZZINI
I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!
Provided by Megan Rae
Categories Chicken Pasta
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
- Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
- Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 54.4 g, Cholesterol 66.1 mg, Fat 20 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 10.6 g, Sodium 403.4 mg, Sugar 4.2 g
MEGAN RAE'S CHICKEN TETRAZZINI
I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!
Provided by Megan Rae
Categories Chicken Pasta
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
- Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
- Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 54.4 g, Cholesterol 66.1 mg, Fat 20 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 10.6 g, Sodium 403.4 mg, Sugar 4.2 g
MEGAN RAE'S CHICKEN TETRAZZINI
I love chicken tetrazzini. I just guessed how it was made and it turned out great. Even my picky fiance loved it!
Provided by Megan Rae
Categories Chicken Pasta
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Stir in the spaghetti; boil until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Preheat oven to 350 degrees F (150 degrees C). Use the butter to generously grease a 9x13 inch baking dish.
- Layer baking dish with the cooked spaghetti. Cut chicken breasts in half, and layer on top of spaghetti. Combine the chicken broth, mushroom soup, milk, sour cream, celery, and mushrooms in a large bowl. Season with garlic powder, onion powder, and salt and pepper. Pour the mixture evenly over the chicken and pasta. Top casserole with 1/2 cup bread crumbs.
- Bake in preheated oven for 45 minutes, turning dish after 25 minutes to brown evenly.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 54.4 g, Cholesterol 66.1 mg, Fat 20 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 10.6 g, Sodium 403.4 mg, Sugar 4.2 g
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