PIONEER WOMAN CHICKEN TETRAZZINI RECIPES

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CHICKEN TETRAZZINI RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Chicken Tetrazzini Recipe | Giada De Laurentiis | Food Net… 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

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

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.

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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