Best 6 Chicken Tetrazzini Cotton Country Recipes

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Chicken Tetrazzini Cotton Country is a flavorful and creamy baked pasta dish made with cooked chicken, mushrooms, red peppers, and a rich sauce made from butter, flour, chicken broth, white wine, cream, and Parmesan cheese. It is topped with more Parmesan cheese and baked until golden and bubbly. This classic comfort food dish is sure to be enjoyed by people of all ages and is perfect for a weeknight meal or a special occasion. Chicken Tetrazzini originated in San Francisco in 1908 and was named after the Italian opera singer Luisa Tetrazzini, who was performing in the city at the time.

Here are our top 6 tried and tested recipes!

CHICKEN TETRAZZINI



Chicken Tetrazzini image

There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 9

Number Of Ingredients 9

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook spaghetti as directed on package using minimum cook time; drain.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
  • In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
  • Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

  • In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  • Cook the spaghetti according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Steps:

  • Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
  • Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
  • Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

COMFORT CHICKEN TETRAZZINI



Comfort Chicken Tetrazzini image

This is the most amazing chicken casserole dish I have ever tried. I promise you will not regret making this. Don't omit the sherry, it's the ingredient that really makes it distinctive and delicious. I made several changes to a Turkey Tetrazzini recipe I found in a Boar's Head booklet and this is the result.

Provided by Pebbles

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 ounces medium egg noodles or 8 ounces wide egg noodles, cooked
1 1/4 cups heavy cream or 1 1/4 cups half-and-half
4 tablespoons butter
8 ounces fresh sliced mushrooms
2 tablespoons flour
1 1/4 cups chicken broth
1 cup grated parmesan cheese
2 teaspoons course black pepper
salt
1/2 cup dry sherry (don't use cooking sherry)
3 cups shredded cooked chicken breasts
1 teaspoon dried tarragon
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs

Steps:

  • Preheat oven to 325.
  • Butter 3 qt, oven proof casserole.
  • In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
  • Blend in flour, 3/4 c cheese and chicken broth.
  • Cook until smooth and thick.
  • Add seasonings, except parsley.
  • Remove from heat and blend in cream and sherry.
  • Add shredded chicken and cooked noodles.
  • Pour into dish and top with bread crumbs, parsley and remaining cheese.
  • Bake uncovered about 20 minutes.
  • Brown crumbs under broiler if necessary.
  • You may want to adjust the liquids a bit if you prefer a creamier sauce.

BEST CHICKEN TETRAZZINI



Best Chicken Tetrazzini image

This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.

Provided by kevin4201

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1 teaspoon onion salt
1 1/2 teaspoons celery salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup whipping cream
2/3 cup parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon paprika
1/2 lb uncooked spaghetti

Steps:

  • Cook chicken in lots of water until done. Save the stock!
  • Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
  • Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
  • Drain spaghetti and place in 9 x 13 baking dish.
  • In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
  • In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
  • Add whipping cream to above mixture and stir.
  • Add the above to the chicken and toss.
  • Spoon chicken evenly over spaghetti.
  • Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
  • Cover and refrigerate overnight.
  • Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Don't overcook the chicken or it will become dry.
  • If you don't have dry white wine, you can substitute chicken broth.
  • Feel free to add other vegetables to the dish, such as peas, carrots, or celery.
  • If you want a creamier sauce, you can add more heavy cream or milk.
  • Serve chicken tetrazzini immediately, or it will start to thicken.

Conclusion:

Chicken tetrazzini is a classic dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy sauce, tender chicken, and flavorful mushrooms, chicken tetrazzini is sure to please everyone at the table.

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