Best 3 Chicken Tetrazzini Casserole With Cauliflower Recipes
Chicken tetrazzini is a classic dish that exudes comfort and warmth with every bite. It is a creamy, cheesy pasta casserole that traditionally combines tender chicken, flavorful mushrooms, and a rich sauce made from white wine, butter, and broth. While this classic recipe is undeniably delicious, it can also be high in calories and carbohydrates. Here, we provide you with a healthier alternative—a chicken tetrazzini casserole made with cauliflower, a low-carb and nutrient-packed vegetable that adds a delightful crunch and texture to the dish. This updated recipe retains all the deliciousness of the original while being lighter and more nutritious. So, let's dive into the world of flavors and explore this delectable chicken tetrazzini casserole with cauliflower.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN TETRAZZINI
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
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
CHICKEN TETRAZZINI CASSEROLE
I picked up a copy of Southern Living's Comfort Foods Recipe magazine at the grocery store. I decided to try their Chicken Tetrazzini. I haven't had this since I was a kid and forgot all about it! This recipe makes 2 casseroles. One to prepare immediately and one to freeze for later! After serving to my family I asked the BIG question...."Should I make this again sometime?" I received two overwhelming YES's from my kids, and one "yeah, ok" from my husband. I'd say that this recipe is a keeper! I served it with fresh bakery bread.
Provided by Jakers
Categories Chicken
Time 55m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
- Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
CREAMY CHICKEN TETRAZZINI CASSEROLE
This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
Tips:
- Choose the right cauliflower. Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown or yellow spots, as these are signs of spoilage.
- Prepare the cauliflower properly. Rinse the cauliflower under cold water and remove any leaves or blemishes. Cut the cauliflower into small florets, about 1 inch in size.
- Cook the cauliflower until tender. You can boil, steam, or roast the cauliflower. If you are boiling or steaming the cauliflower, cook it until it is tender but still has a slight bite to it. If you are roasting the cauliflower, toss it with olive oil and salt and pepper, and roast it at 400 degrees Fahrenheit for 20-25 minutes, or until tender and slightly browned.
- Make a creamy sauce. The creamy sauce is the key to a delicious chicken tetrazzini casserole. You can make a simple creamy sauce by melting butter in a saucepan and whisking in flour until smooth. Then, slowly whisk in milk until the sauce is thick and creamy. Season the sauce with salt, pepper, and garlic powder.
- Add the chicken and vegetables. Once the sauce is made, add the cooked chicken and vegetables to the saucepan. Stir to combine.
- Add the pasta. Cook the pasta according to the package directions. Drain the pasta and add it to the saucepan with the chicken, vegetables, and sauce. Stir to combine.
- Bake the casserole. Pour the casserole mixture into a greased 9x13 inch baking dish. Sprinkle the top of the casserole with Parmesan cheese. Bake the casserole at 350 degrees Fahrenheit for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Garnish and serve. Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish the casserole with fresh parsley or chives. Serve the casserole hot.
Conclusion:
Chicken tetrazzini is a classic comfort food dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. The addition of cauliflower in this recipe makes it a healthier and more nutritious version of the traditional dish. The cauliflower adds a slightly nutty flavor and a bit of extra texture to the casserole. This recipe is sure to be a hit with your family and friends.
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