Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole takes around 45 minutes from beginning to end. For $1.81 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 509 calories, 21g of protein, and 30g of fat. This recipe serves 10. 335 people found this recipe to be scrumptious and satisfying. It will be a hit at your Autumn event. A mixture of coarse salt, flour, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an American main course. It is brought to you by Barbara Bakes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. Try Chicken Tetrazzini Casserole with Cauliflower, Creamy Chicken Tetrazzini Casserole, and Easy Broccoli Chicken Tetrazzini Casserole with Spaghetti Squash for similar recipes.

Servings: 10

 

Ingredients:

2 bay leaves

3/4 teaspoon freshly ground black pepper

2 tablespoons butter

4 tablespoons butter

1 carrot, peeled and coarsely chopped

3 carrots, trimmed, split lengthwise, and chopped

3 stalks of celery, chopped

2 cups homemade chicken stock or low-sodium canned chicken broth (I used the poaching broth)

1 14 oz. can chicken broth

1 teaspoon coarse salt

1 lb white button or cremini mushrooms, ends trimmed, sliced thickly

1/4 cup all-purpose flour

2 tablespoons chopped fresh parsley

1 clove fresh garlic, minced

1-3/4 cups half & half

1/2 teaspoon dried marjoram leaves

olive oil

1/2 cup onion, chopped

1 small onion, peeled

1-1/2 cups panko breadcrumbs

1/3 cup freshly grated Parmesan

1/2 cup frozen petite peas (no need to thaw)

1-1/2 teaspoon salt

1/2 cup shredded cheddar cheese

1 lb skinless, boneless chicken breasts (2 large)

1 teaspoon whole peppercorns

12 oz wide egg noodles, fettuccine, or spaghetti (I used rotini)

Equipment:

pot

baking pan

stove

oven

colander

frying pan

bowl

whisk

sauce pan

Cooking instruction summary:

Poach the Chicken: Combine the chicken broth, bay leaves, peppercorns, salt and vegetables in a large stock pot and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, carefully skimming off and discarding any foam and grease that accumulates on the surface, before adding the chicken. Add the chicken breasts whole and cook the chicken just below a boil for 15 minutes.Move the pot to the back of the stove and cool the chicken in the poaching liquid. The chicken will finish cooking gently, leaving it moist and tender. When cool enough to handle, remove from the broth and cut into small pieces. Return chicken to the broth until needed for the casserole, straining before using.NOTE: You can use this poaching liquid for most of the chicken stock used to make the sauce if desired.Preheat the oven to 375F. Butter a 913-inch baking dish and set aside.Cook the Pasta: Bring a large pot of well-salted water to a boil and cook pasta until just under al dente; length of cooking time will be determined by type of pasta you choose. Remember that the pasta will bake in the oven, so you dont want to overcook it at this point. Drain in a colander, transfer to a large bowl, toss with 2 tsp olive oil and set aside.Prepare the Vegetables: Meanwhile, in a large skillet, combine 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add the carrots, celery, and onion cooking until soft, 3 to 5 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds or until aromatic. Add the mushrooms and marjoram and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 4 minutes. Add to the bowl with the pasta. Stir in the chopped chicken, peas, salt and pepper. Set aside.Make the White Sauce: In a saucepan melt the butter over medium heat. Sprinkle with the flour and cook, whisking constantly, for 2 minutes until the flour no longer smells raw. Whisk in the chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Whisk in the half & half and bring to just below a boil. Reduce the heat to medium and simmer, stirring regularly, until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Taste and add salt and pepper as needed.Assemble Casserole: Pour sauce over chicken, pasta, and vegetables, tossing until evenly coated. Transfer mixture to the prepared baking dish and top with shredded cheese. In a small bowl toss together the Parmesan, panko, and parsley. Sprinkle seasoned breadcrumbs over the top. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Serve hot.

 

Step by step:

Poach the Chicken

1. Combine the chicken broth, bay leaves, peppercorns, salt and vegetables in a large stock pot and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, carefully skimming off and discarding any foam and grease that accumulates on the surface, before adding the chicken.

2. Add the chicken breasts whole and cook the chicken just below a boil for 15 minutes.Move the pot to the back of the stove and cool the chicken in the poaching liquid. The chicken will finish cooking gently, leaving it moist and tender. When cool enough to handle, remove from the broth and cut into small pieces. Return chicken to the broth until needed for the casserole, straining before using.NOTE: You can use this poaching liquid for most of the chicken stock used to make the sauce if desired.Preheat the oven to 375F. Butter a 913-inch baking dish and set aside.Cook the Pasta: Bring a large pot of well-salted water to a boil and cook pasta until just under al dente; length of cooking time will be determined by type of pasta you choose. Remember that the pasta will bake in the oven, so you dont want to overcook it at this point.

3. Drain in a colander, transfer to a large bowl, toss with 2 tsp olive oil and set aside.Prepare the Vegetables: Meanwhile, in a large skillet, combine 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat.

4. Add the carrots, celery, and onion cooking until soft, 3 to 5 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds or until aromatic.

5. Add the mushrooms and marjoram and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 4 minutes.

6. Add to the bowl with the pasta. Stir in the chopped chicken, peas, salt and pepper. Set aside.Make the White Sauce: In a saucepan melt the butter over medium heat. Sprinkle with the flour and cook, whisking constantly, for 2 minutes until the flour no longer smells raw.

7. Whisk in the chicken stock and cook, stirring, until smooth and thick, about 2 minutes.


Whisk in the half & half and bring to just below a boil. Reduce the heat to medium and simmer, stirring regularly, until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Taste and add salt and pepper as needed.Assemble Casserole

1. Pour sauce over chicken, pasta, and vegetables, tossing until evenly coated.

2. Transfer mixture to the prepared baking dish and top with shredded cheese. In a small bowl toss together the Parmesan, panko, and parsley. Sprinkle seasoned breadcrumbs over the top.

3. Bake, uncovered, until bubbly and golden brown, about 30 minutes.

4. Serve hot.


Nutrition Information:

Quickview
509k Calories
21g Protein
29g Total Fat
40g Carbs
19% Health Score
Limit These
Calories
509k
25%

Fat
29g
46%

  Saturated Fat
10g
66%

Carbohydrates
40g
13%

  Sugar
4g
5%

Cholesterol
92mg
31%

Sodium
1075mg
47%

Get Enough Of These
Protein
21g
43%

Vitamin A
4672IU
93%

Selenium
58µg
83%

Vitamin B3
8mg
43%

Phosphorus
358mg
36%

Manganese
0.66mg
33%

Vitamin K
32µg
31%

Vitamin B6
0.57mg
29%

Vitamin B2
0.45mg
27%

Copper
0.43mg
22%

Potassium
743mg
21%

Vitamin B5
1mg
19%

Vitamin E
2mg
18%

Vitamin B1
0.27mg
18%

Calcium
169mg
17%

Vitamin C
13mg
17%

Zinc
2mg
15%

Folate
55µg
14%

Magnesium
55mg
14%

Fiber
3g
14%

Iron
2mg
12%

Vitamin B12
0.47µg
8%

Vitamin D
0.42µg
3%

covered percent of daily need
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How To Make Easy Chicken Tetrazzini Casserole Recipe

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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