could someone give me a recipie for chicken tetrazinni?

Answer 1

Chicken Tetrazzini Recipe #130877
Very tasy and easy! Great for dinner parties.
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 cup milk
1 cup shredded cheese (or use cheese slices)
6 cups cooked spaghetti
4 cups cooked chicken, diced (can also use canned chicken chunks)
1 cup diced bell peppers, and onion mixture
4 stalks celery, sliced

6-8 servings Change size or US/metric
Change to: servings US Metric

47 minutes 17 mins prep

Blend soups and milk.
Stir in shredded cheese.
Mix with cooked spaghetti noodles and diced chicken.
Pour into 9x12 glass casserole dish.
Top with sliced cheese.
Bake at 350 degrees for 30 minutes until bubbly and browned.

Answer 2

Chicken Tetrazzini

Shredded chicken baked with spaghetti noodles and topped with cheese.


1 package (16 ounces) spaghetti noodles, cooked
1 pound boneless, skinless chicken breasts, cooked and shredded
2 cans (10.5 ounces each) cream of chicken soup
1 soup can hot water
¾ cup milk
¼ cup margarine, melted
2 chicken bouillon cubes
1-2 cups shredded cheddar cheese



Put the cooked spaghetti noodles in the bottom of a 9x13-inch baking dish. Top with the shredded chicken.

In a bowl combine the soups, milk and melted margarine. Dissolve the bouillon cubes in the hot water, then add to the bowl. Pour this mixture over the chicken. Top with the cheddar cheese. Bake at 350 degrees F for 30-35 minutes.





Monterey Jack, Swiss, Mozzarella, or Provolone would be great substitutes for the cheddar cheese.

Answer 3

Tetrazinni is a lot like a Provencal in that they are both white sauce based. The only real difference is the flavoring or herbs used and adding a cheese of some kind. However a true Tetrazinni is made with whole chicken breast sauteed in olive oil with fresh basil and garlic and one cup of sliced portabella mushrooms. When lightly browned remove chicken from pan and drain on paper towels. De-glaze pan with about 1/4 cup of dry white wine (Note: never cook with a wine you wouldn't drink.) slowly add 2 tablespoons of flour whisking constantly until a smooth mixture is created. To this add one cup of heavy cream, and one cup of whole milk, or 2 cups of half and half. Stir and allow to simmer until reduced by half. Mixture will be a bit thick. If it becomes too thick use a little water to thin it to about light gravy consistency. Place chicken in pan stir and allow to simmer another 3 minutes. Remove from heat stir in cheese (I prefer a good Parmesan, but you can use what you want.) Serve over a al dente Linguini with a green salad. Good eating and good luck.

Answer 4

Chicken Tetrazzini

Ingredients

(4 servings)

4 lb Chicken, cut in pieces
1/2 lb Mushrooms, thinly sliced
5 tb Unsalted butter
1/2 lb Spaghetti
2 tb Flour
1 c Heavy cream
3 tb Medium dry sherry
Nutmeg to taste
1/2 c Parmesan cheese, grated


Instructions

In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately.

Answer 5

Garlic Lover's Chicken Tetrazinni
This is good comfort food "kicked up a notch". The directions appear lengthy, but not really difficult. This recipe is also very flexible; you can modify it to whatever your taste is. It can be "stick-to-your-ribs" with bacon and sour cream additions, or it can be elegant with white wine and fresh parsley. It has been in my family for some time, but never really written down. But this is a good "wing-it" kind of dish. Have fun with it!
1 medium broiler-fryer chicken (whatever's on sale!) or 8 chicken parts (whatever's on sale!)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups chicken stock, from cooked meat or canned chicken broth
2 cups grated colby cheese
1 (8 ounce) package sliced mushrooms
2 tablespoons butter, for sauteing
1/2 tablespoon minced garlic
1 (16 ounce) package spaghetti or angel hair pasta
salt and pepper
garlic salt (about 4 Tbs. is what I use)
paprika (garnish) (optional)
parsley (garnish) (optional)
bacon bits (garnish) (optional)
sour cream (garnish) (optional)
6-8 servings

1. Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
2. Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
3. Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
4. When cooled, skin and debone, placing chicken meat in a bowl for later.
5. Remove 1 cup broth from pot and set aside for later.
6. Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
7. While chicken is boiling, melt butter in sauté pan and add minced garlic.
8. Let it sauté for just a minute or so, then add mushrooms.
9. If you like you can add a splash of white wine here for a special taste.
10. Cook mushrooms until tender and set aside for later.
11. The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
12. Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
13. Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
14. When the noodles are cooked, drain, and put back in the pot.
15. Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
16. Mix well and pour into a greased deep/large casserole dish.
17. The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
18. You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
19. Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
20. Serve with sour cream on the side for a very creamy version of this entree.

Answer 6

i love making complete chickens. i purchase stuffing, practice in accordance to the kit instructions, and stuff contained in the hen's hollow area(for sure once you're taking all the giblets and better packaging out of it.) Pour 2 cans of hen broth severe and bake in accordance to the wrapper on the hen. (many times on 350 ranges for style of one million a million/2 hours.) I continuously attempt to envision the hen with a meat thermometer (till it reaches one hundred and seventy ranges for breast meat, one hundred and eighty for thighs-measured contained in the thickest area.) in case you do not have a meat thermometer, you are able to tell even as the outdoors is golden brown and once you decrease into the breast, there should be no red contained in the beef. I in no way keep on with the "pop-up" timer's that a number of them contain because too regularly, i have discovered the hen changed into no longer carried out even as making use of this. also, you need to placed foil over the stuffing, in easy words, to make certain it would not burn. make certain you baste the hen each 1/2-hour. once you've meat left on the bone after dinner, decrease it up and use it in a soup the subsequent nighttime, blended with buillion cubes, water, your favourite greens and rice or noodles, served with some bread. Yum!!

Answer 7

Hi, THIS is my mos recipe and it is so good and very easy:
1lb chicken tederloins
2 cans of Campbells Cram of Mushroom Soup
1 stick of butter
1 lb of Barilla thick spaghetti
1 cup of cream
1lb of Mozarella cheese
1 diced white onion
2 cups of frozen Birds Eye peas
1/2 lb of fresh mushrooms sliced
1/2 cup of Parmesan Cheese
1 cup of freshly toasted bread crumbs

Boil water for the spaghetti,and put in til its aldante.sautee chicken and onion,
mushrooms in 2 tablespoons melted buttter until chicken is golden brown, put chicken an mushrom mixture in a bowl,microwave the remaining butter, microwave or cook the peas til they are tender, open up the 2 cans of soup and mix them with the cream,mix all ingrediants together and include the parmesan cheese and 1/2 of Mozzarella cheese put in a 13x9 casserole dish( she usually has enough left to put in a casserole dish for 2,to freeze for later)top with rest of mozzarella cheese first and than bread crumbs..........
Bake at 350* ot til it is hot and bubbly and the cheese is melted and the bread crums are brown( I stick a knife in the middle of the casserole dish to see if it is hot enough)

This recipe is so good, I know you will love it...My mom is Italian, and she makes everything from scratsh,I cheat and use Barilla pasta.....I know tons of italian food recipes....just ask and enjoy this one....I serve it (so does my mom) with freshly grated parmesan too use at the table. Mom serves it with hot crusty Italian Bread (homemade) with butter, and a hugh salad with homemade italian dressing( use good seasons brand,it comes with a dressing crock,follow al the directions but also add 1 teaspoon of sugar to it.
also, before you add your homemade good seasons Italian dressing put freshly grated parmesan cheese all over the salad toss it, than add the dressing and toss again(this combination is also delicious)
If you need to ask me any questions ,please e-mail me...I hope that you enjoy
your Chicken or Turkey tettrazini

Answer 8

Ask Martha

Answer 9

Sounds good, I will have to look that up.

Answer 10

vist this sites:
foodnetwork.com/food/my_recipe_box/review
or

www.holdthetoast.com/httblog/archives/cat_cooking_low_carb.html
or
www.familytime.com/recipes/r14174.asp
or
www.dianaskitchen.com/page/poultry/tetrazin.htm
or
crockpot.cdkitchen.com/recipes/recs/1548/Chicken-Tetrazzini76538.shtml