I learned how to make chicken tetrazzini because I love Italian food. Later I found that this dish is actually American. It was created in San Francisco around 1910. The American chef Ernest Arbogast named it after the famous Italian soprano singer Luisa Tetrazzini. I knew it had to be Italian inspired! I did not know the story behind the recipe but I love the flavorful ingredients.
I am always amazed at how many food recipes are named after famous people. I am not surprised that this recipe is named for a soprano singer. Most that I know seem to love good food, but so do I. As I was learn how to make chicken tetrazzini I learned more about Luisa Tetrazzini. She was born in 1871 and died in 1940. Being such a famous international singer, she was a favorite of the people living around San Francisco. I found her old pictures on line interesting. Maybe you might like to check them out.
As I said, I chose to learn how to make chicken tetrazzini because I love the typical ingredients. Products like real butter, cream, cheese and pasta make this dish so delicious. They are also ones which make it high in calories. It is so good that a small portion is not enough making it hard to keep a “waistline” if you serve it often.
As I learned how to make chicken tetrazzini I found chicken was in the original recipe. Later it was made with seafood or a combination of chicken and different types of seafood. Since then I have come across recipes with other meats like bacon and ham. Most recipes contain more of my favorite ingredients like mushrooms, cheeses, various seasonings, sometimes sour cream and sometimes different drinking alcohols.
There are many recipes that mix the chicken mixture with the pasta and then baked in a casserole. The casseroles are good but I prefer (Only slightly) to serve the chicken mixture on top of the pasta. I think this is because it is the way it has always been served to me in the restaurants in Florida. It just always tasted so good! Sometimes I make a double recipe; serve it on top the first day and make a casserole to bake later.
Learn how to make tetrazzini to serve over spaghetti like I do.
Cover chicken with water; bring to a boil and cook until tender (About 1 ½ hours).
Cool chicken (Reserving broth); cut chicken into chunks and set aside.
Melt 3 tablespoons of the butter in a large skillet.
Add onion, celery, carrot and green pepper to the skillet.
Dump vegetable mixture into larger pot; add mushrooms and stir.
Add to the pot chicken broth, sherry, parsley and thyme; bring to a slow boil.
Season the mixture with salt and pepper.
Melt remaining butter in skillet (I use the same one); stir in the flour to blend.
Add heavy cream to the flour mixture stirring until smooth.
Stir flour/ cream mixture into the vegetable mixture in the pot.
Stir pot until well blended and thickened; stir in chicken chunks and cheese.
Serve over cooked spaghetti; serves 6 to 8.
Learn how to make chicken tetrazzini with added bacon.
Preheat oven to 375F degrees.
Cook pasta in chicken broth (Do not drain).
Brown bacon in skillet until crisp with onion.
In large container combine bacon mixture with pasta including broth.
Add green pepper, pimiento, almonds and peas; stir in the mushroom soup.
Spoon mixture into a buttered casserole dish; sprinkle bread crumbs over the top.
Bake until hot and bubbly about 20 to 30 minutes.
Learn how to make chicken tetrazzini with ham.
In large pot cover chicken with water.
To the pot add onion carrot, celery, parsley, bay leaf, salt and pepper.
Cook chicken until thoroughly cooked; remove chicken and cool.
Strain the broth and set aside; cut chicken in strips.
Melt ½ cup of butter; sauté mushrooms lightly; add ham and chicken strips.
Cook mixture several minutes while stirring; set off heat.
In a large pot of boiling unsalted water cook noodles until still firm NOT soft.
Drain noodles and return to the pot; add the ham mixture to the noodles and mix.
Stir in remaining ¼ cup of butter; toss until noodles are coated.
Add frozen peas, cream and 1 cup of chicken stock.
Simmer over low heat until sauce thickens and peas are cooked.
Stir in the cheese until blended; salt and pepper to taste.
NOTE: Sauce should be thick and creamy; can be thinned by adding chicken stock.
When mixture is hot (Not boiling) pour into a heated serving dish.
Sprinkle top with minced parsley and serve; serves 6.
Learn how to make chicken tetrazzini with six ingredients.
Preheat oven to 350F degrees.
Combine all ingredients and stir to blend.
Pour mixture into a greased casserole dish.
Bake 30 minutes or until thoroughly heated.
Serves 6 to 8.
Learn how to make chicken tetrazzini flavored with mustard, Tabasco sauce and Worcestershire sauce.
Preheat oven to 375F degrees.
In a large pot cover chicken with water; cook until thoroughly done.
Remove chicken from broth to platter; reserve 1 ½ cups of the broth.
Remove all bones from the chicken; cut meat into chunks.
Melt butter in skillet; add mushrooms and sauté until tender.
Cook spaghetti al dente according to package directions; drain.
Combine soup with reserved chicken broth.
Add and blend in mustard, Tabasco and Worcestershire; set aside.
Layer half of spaghetti in bottom of greased casserole dish.
Top with half of chicken, half of cheese and half of mushrooms.
Repeat layer with remaining spaghetti, chicken, cheese and mushrooms.
Pour over the top the soup and broth mixture; top with additional grated cheese.
Bake 35 to 45 minutes; serves 8.
Learn how to make chicken tetrazzini with macaroni.
Place chicken in Dutch oven; add water, wine, carrots, onion, parsley, thyme and salt.
Bring mixture to a boil; cover and simmer until chicken is tender about 40 minutes.
Remove chicken from pot; strain the broth and save.
When chicken is cool remove skin and bones; cut meat in slices.
PREHEAT OVEN to 350F degrees.
Melt 3 tablespoons of the butter in saucepan; stir in the flour.
Stir in 3 cups of broth and cream; heat about 5 minutes.
Stir in the Parmesan cheese.
Melt 1 tablespoon butter in skillet; sauté sliced mushrooms.
Bring 2 quarts water with 3 teaspoons salt to boil.
Add macaroni to water and cook just until soft.
Drain macaroni, rinse and drain again.
Combine mushrooms and macaroni together.
Place mixture on bottom of greased oven proof casserole dish.
Place chicken on the top; pour cream sauce over the top.
Top with additional grated cheese; bake 20 to 30 minutes until hot.
Learn how to make chicken tetrazzini with vermicelli.
Boil chicken until tender with onion, bay leaf, celery, salt and pepper.
Remove chicken from stock and cool; strain stock and save.
Cut chicken into small pieces and set aside.
PREHEAT OVEN TO 350f degrees; melt ½ cup butter in Dutch oven.
Add green onions, mushrooms, parsley, celery and garlic to Dutch oven.
Sauté vegetables until tender; add chicken, cream, chicken stock, lemon juice and wine.
Season mixture to taste with salt and pepper; cook over low until well heated.
Make a paste with 2 tablespoons butter with flour; blend into the chicken mixture.
Stir mixture until smooth and thickened.
Cook vermicelli in boiling chicken stock until tender.
Drain vermicelli and spread on bottom of buttered casserole dish.
Pour chicken mixture on top of vermicelli; top with bread crumbs and Parmesan cheese.
Bake for 20 to 30 minutes until thoroughly hot; serves 6 to 8.
NOTE: May be prepared ahead of time and refrigerated; will need 10 to 15 minutes additional for heating.