CHICKEN TETRAZZINI RECIPE PIONEER WOMAN RECIPES

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ITALIAN BAKED CHICKEN AND PASTINA RECIPE | GIADA DE ...



Italian Baked Chicken and Pastina Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  • Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 432 calorie, FatContent 19 grams, SaturatedFatContent 8 grams, CholesterolContent 49 milligrams, SodiumContent 674 milligrams, CarbohydrateContent 44 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 6 grams

CREAMY CHICKEN SPAGHETTI CASSEROLE - THE PIONEER WOMAN



Creamy Chicken Spaghetti Casserole - The Pioneer Woman image

Make this today. Sorry to be bossy.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 whole Cut Up Fryer Chicken
1 stick 1/2 Cup Butter
16 oz. weight White Mushrooms, Sliced
1/4 c. Dry White Wine
Kosher Salt And Pepper
1/4 c. Flour
2 c. Chicken Broth (reserved From Chicken Or Canned)
1 1/2 c. Whole Milk
1/4 c. (additional) Dry White Wine
1 c. Freshly Grated Parmesan Cheese
1 c. Whole Black Olives, Chopped
1 tsp. Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 lb. Thin Spaghetti

Steps:

  • Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot. Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside. Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir. Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir. Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

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