OLD FASHIONED CHICKEN TETRAZZINI RECIPE RECIPES

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OLD FASHION CHICKEN TETRAZZINI RECIPE BY JOSEPH - COOKEATSH…



Old Fashion Chicken Tetrazzini Recipe by Joseph - CookEatSh… image

Chicken Tetrazzini has been around for many years; a good hardy and very nourishing meal for both the small and large family. It was always a delight, in my family, when my mother made this dish. I have made some changes from the original recipe, but you will delight in its taste. Legend has it that chicken Tetrazzini was created in San Francisco, named for Luisa Tetrazzini, a popular opera star in the early 20th Century

Provided by J. Gino Genovesi

Total Time 85 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Number Of Ingredients 14

1 lb. Linguini ( cooked, drained,set aside)
3 cups cubed cooked chicken,
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup light cream
1/2 cup water
3 T.sherry
1 cup milk
dash of nutmeg
1/4 tsp. salt
2 cans of mushrooms, drained
2/3 - 1 cup Parmesan cheese
1/2 cup Italian bread crumbs
1 stick of butter

Steps:

  • 1. In a cooking pot, combine the cream of mushroom soup, the cream of celery soup, sherry, light cream, milk, water, salt and nutmeg. Heat over low heat until all is blended. 2. Combine with chicken and pasta. 3. Place all in a buttered casserole dish. 4. Top with mushrooms, breadcrumbs and parmesan cheese. Dot with butter. 4. Bake at 350 degrees, uncovered until golden brown, and sauce is bubbly. About 40 minutes. 5. Serve hot.

Nutrition Facts : ServingSize 511 g, Calories 1012, FatContent 52.47 g, TransFatContent 0.0 g, SaturatedFatContent 24.57 g, CholesterolContent 163 g, SodiumContent 1717 g, CarbohydrateContent 90.74 g, FiberContent 5.0 g, SugarContent 8.82 g, ProteinContent 42.82 g

CHICKEN RANCH MAC & CHEESE RECIPE: HOW TO MAKE IT



Chicken Ranch Mac & Cheese Recipe: How to Make It image

Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 16

3 cups uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup ranch salad dressing
1 cup coarsely chopped cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
10 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 586 calories, FatContent 37g fat (15g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 889mg sodium, CarbohydrateContent 40g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

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