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Chicken Tetrazzini Recipe | Dinner Ideas With Chicken - Chicken casserole recipes are weeknight staples. Paula is sharing how to make chicken tetrazzini to add to your collection of dinner recipes.
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Chicken Tetrazzini Recipe: https://www.pauladeenmagazine.com/chicken-tetrazzini-recipe/
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0:03
- Hey friends, come on in the kitchen
0:08
because I'm making a dish
0:12
that I may have made back in the 70's maybe.
0:18
It's been a long, long time.
0:21
I'm making chicken tetrazzini.
0:26
And I kind of always like to know
0:30
a little something about the dish that I'm
0:35
preparing so Eddie's my knowledge man.
0:39
He went to the web,
0:44
and come to find out this dish
0:47
was named after a famous Italian opera singer.
0:53
And this chef made it for her
0:57
when she would come to America
0:59
and stay where Eddie?
1:03
- [Eddie] It said she made her debut in San Francisco.
1:08
- San Francisco, okay.
1:10
- [Eddie] But then there are other claims
1:13
that it was also created in New York.
1:18
You know, East Coast, West Coast.
1:21
- Yeah, yeah,
1:22
So if it turns out pretty good
1:23
everybody's gonna lay claim to it, right?
1:26
So I've got some nice fat chicken breasts,
1:30
I'm using three.
1:32
And this recipe is in Cooking With Paula Deen magazine.
1:38
Now I think there's probably different variations
1:43
after a recipe has been around for a long, long time.
1:47
In fact, it sounded like to Eddie
1:52
it was one of those dishes (clearing throat)
1:55
excuse me, it was one of those dishes
1:57
where whatever you had left over in your refrigerator,
2:02
'cause you can use turkey or seafood or beef, couldn't you?
2:11
And it'd be almost like a baked spaghetti.
2:14
My best friend, she's no longer with us,
2:17
she used to make a spaghetti casserole
2:22
that was made with some of the ingredients
2:25
that we're using today,
2:27
and it was so good.
2:28
I hadn't thought about that recipe in years,
2:31
but it was Susan DuPi.
2:34
So now in this pot y'all I've got linguine going.
2:42
And I'm gonna start, I gotta wash my hands,
2:45
I can't stand that chicken feel.
2:50
Can't stand it.
2:55
Ooh, it's such a pretty day here today.
2:59
The bottle brush plants
3:02
are starting to bloom, Eddie, they're so pretty.
3:06
Those red plants out there.
3:10
All right, so I'm putting in half a stick of butter,
3:16
salt,
3:19
pepper,
3:22
onion,
3:25
and garlic.
3:26
And we're just gonna cook that until it's done,
3:29
and we got a few minutes on our linguine.
3:35
So, you know, this is pretty good
3:36
you see the cream of mushroom soup sitting up there.
3:41
It's all American.
3:47
Okay, so we just gonna brown that,
3:49
let it cook until it's done.
3:53
And the linguine,
3:54
I almost turned it too low.
3:58
So I got 10 minutes on this Teresa.
4:02
And it said 10 minutes will make it al dente,
4:06
so I may let it cook a minute or so above.
4:13
So what I did was I cut my chicken in one ounce
4:20
and one inch bites,
4:23
'cause when you eat this,
4:25
it's a casserole.
4:27
We sprayed our casserole dish,
4:30
and
4:36
we've got sour cream,
4:38
two cans of cream of mushroom soup,
4:42
and a half cup of water,
4:45
Parmesan cheese,
4:48
and then buttered bread crumbs for the top.
4:51
And this is what makes it so good to me right here.
4:55
Our linguine buzzed,
5:00
and I'm gonna put that up there 'cause we gonna use it.
5:02
And I'm gonna spray just a little bit
5:04
of non-stick on that,
5:05
'cause I don't like it when it sticks.
5:09
I am switching this chicken
5:14
and onions to the big pot now
5:18
so I can add,
5:22
so I can add the other stuff to it
5:24
without worrying about is it gonna overflow.
5:29
All right ya'll so our chicken is done.
5:34
I needed to cook that about five or six minutes.
5:37
And now I'm gonna add my two cans
5:41
of cream of mushroom soup,
5:45
and one cup of sour cream.
5:51
And that's gonna make the tetrazzini
5:57
the tetrazzini.
5:58
Now some recipes call for fresh mushrooms
6:04
or even canned mushrooms,
6:07
but only mushroom we gonna have,
6:11
which will probably suit our children
6:13
since we gonna be feeding them,
6:16
they would probably rather not have mushrooms in it.
6:20
And of course the cream of mushroom soup,
6:22
they don't know.
6:24
They don't know the difference.
6:26
So, in goes our sour cream,
6:31
and then I'm gonna add a half a cup of water.
6:34
I wish I had saved some of our pasta water
6:37
before I poured it all out,
6:42
but I didn't, so I'll just be using regular water.
6:50
And it calls for a five ounce package
6:53
of Parmesan cheese.
6:58
I don't think they come in five ounce packages,
7:00
this is the six ounce.
7:05
So here we go.
7:06
Now all we've got to do is add our linguine.
7:13
I could eat this just like this.
7:16
- [Teresa] I know, I was thinking the same thing.
7:17
- And just put it on top of the linguine.
7:21
- [Teresa] But then you wouldn't have the bread crumbs.
7:23
(Paula laughing)
7:25
- Yeah, and we gotta have those breadcrumbs.
7:33
You know, in a lot of these old recipes,
7:35
they'll call for 12 ounces of spaghetti.
7:38
Well, they quit making 'em in 12 ounces, haven't they?
7:42
- [Teresa] Yep, so we've been measuring out with our hands.
7:45
- And guessing.
7:46
Doing a lot of guessing.
7:52
This would be a nice dish to take
7:57
to a covered dish super.
8:01
Now we're gonna put this in the oven,
8:02
and we're gonna bake it
8:05
about 35-40 minutes.
8:07
But if you wanted to
8:11
you could get it to this point,
8:14
and then put it in the refrigerator,
8:16
and cook it tomorrow night or-
8:18
- [Teresa] You could even freeze it.
8:20
- Yep.
8:21
- [Teresa] I was thinking it could be a funeral food.
8:23
- It would be a great funeral food.
8:26
- [Teresa] 'Cause you could freeze it,
8:27
and then just drop it off-
8:28
- And it would feed-
8:29
- [Teresa] And add the- - Yes.
8:29
And it would feed so many people.
8:31
I don't know about the other,
8:35
y'all will just have to tell me
8:38
abut other sections of the country,
8:39
'cause I can only tell you about one,
8:41
and that's where I live.
8:43
But when someone passes away
8:48
we always take food to the home
8:54
that's housing the family,
8:58
and you know what, Teresa,
9:05
I would say lots of times,
9:09
Michael's got a lot of friends
9:11
that are getting on up there,
9:13
so we'll just do the,
9:15
The Lady and Sons for 'em.
9:18
But more and more now people are going to the grocery store
9:22
and picking up fried chicken.
9:24
- [Teresa] I'll be honest,
9:25
I have friends that actually
9:26
will make casseroles
9:27
or make quiches,
9:28
and they have them in the freezer
9:30
just so that-
9:31
- Ready to go.
9:32
- [Teresa] In case somebody's sick
9:33
or somebody's not feeling well.
9:35
- Yes, yes.
9:36
- [Teresa] And they're just like,
9:37
I'm like how come I can't be that prepared?
9:39
- I know, I know.
9:40
- [Teresa] I gotta get better.
9:41
- Isn't that wonderful?
9:42
But this to me reminds me of that kind of food,
9:46
Teresa, like you said.
9:48
This just looks perfectly yummy.
9:54
I'm gonna taste one
9:55
just to make sure it's salty enough.
10:00
Yes.
10:01
Mm.
10:08
Really good.
10:14
Okie dokie.
10:18
So in we go.
10:21
Doesn't it just look so good?
10:23
- [Teresa] Yum.
10:24
Look at that cheese.
10:25
- Look at the Parmesan cheese.
10:26
- [Teresa] I know.
10:26
I think it was better
10:27
that we had a little bit more than less.
10:28
- Oh yeah.
10:33
Yes, yes, yes.
10:38
Now I've got some jarred mushrooms in my pantry.
10:45
- [Teresa] Which you'll be tempted to add?
10:48
- I'd be tempted to drain those,
10:51
and just run 'em right down the top.
10:56
Look, look, there's all that cheese down in there.
11:00
Teresa, can you grab that,
11:01
can you reach that handle?
11:03
- [Teresa] Oh, this one?
11:04
- Yeah, that one, thank you.
11:06
- [Teresa] I thought you were sending me to the pantry.
11:07
- No, it was getting heavy.
11:10
And I wanna get all that cheese.
11:15
Thank you, thank you, thank you.
11:21
Okay, we got our stuff in there,
11:27
and now I'm just topping this with buttered crackers,
11:33
you know those incredible crackers
11:36
that we use on so many of our-
11:40
- [Teresa] Fabulous dishes.
11:41
- Casseroles, yes.
11:43
And-
11:44
- [Teresa] Paula, what do we cook this at?
11:45
- 350.
11:46
And the way we do this, ya'll,
11:50
our buttered crackers,
11:52
you know back a long time ago
11:53
I'd do the crackers,
11:55
then I'd put my little pieces of butter on top.
11:57
Well I quit doing that.
12:02
I just take my skillet,
12:03
and I melt my butter,
12:07
and I toss my crumbs in that,
12:09
and just,
12:10
thank you, Teresa, that oven sounded like a jet.
12:13
And I just toss my crackers around in the melted butter.
12:15
That way I know every little piece of cracker
12:19
has been misted by the butter,
12:22
the butter lady.
12:23
- I know, you're crazy about that stuff.
12:25
- That top,
12:26
I don't know, maybe not.
12:29
Okay.
12:31
So in the oven about 30 minutes.
12:35
Now if you gonna wait
12:36
and put this in the oven for super tonight,
12:39
it'd probably need to cook a little bit longer
12:42
coming out of the refrigerator,
12:44
but this is still nice and warm.
12:47
Look at that, Eddie.
12:53
- [Eddie] Looks good.
12:54
- Yum.
12:55
Well I've asked everybody in the house,
12:57
Henry's here, one of our grandchildren,
13:01
and he said "Ginny, I'm just going upstairs,
13:04
"and watch one of my favorite shows on the big TV."
13:07
And I went and asked
13:09
"Papa, would you like to come taste the chicken tetrazzini?"
13:14
He said "No, not right now, I'm watching a show."
13:17
Well Eddie's filming,
13:19
and Teresa's over there diving for pearls,
13:23
and I'm the only one left.
13:27
So I guess I'm gonna do this alone.
13:40
Claudia asked me,
13:43
she's got to,
13:43
mm, mm, mm,
13:45
She's got an errand to run about super time,
13:49
and she asked me if I would make her babies some
13:56
lasagna or spaghetti casserole
14:01
or something like that,
14:04
but I'm thinking just looking at this,
14:09
I'm thinking those babies
14:11
might like some chicken tetrazzini.
14:15
One of them real funny though,
14:17
one of them, in fact two of 'em
14:20
are funny about meat,
14:24
so I don't know if they would.
14:26
Ooh, this is still piping hot.
14:32
Maybe I could disguise the chicken.
14:39
- [Eddie] It smells good.
14:40
- Doesn't it smell good?
14:43
At least there's no green or purple in it. (laughing)
14:50
Mm.
14:56
It's so good.
15:01
Mm.
15:04
So, so good.
15:07
I dipped me up more than I meant to.
15:11
The Parmesan cheese in it, y'all,
15:15
makes it so delicious.
15:19
Almost thought a little while ago
15:22
I was dipping it,
15:22
I said "Oh my goodness, it's a hair in my tetrazzini,"
15:27
but it wasn't, it was cheese.
15:30
Have you ever been scared like that
15:31
when you having company for dinner?
15:35
You see a, catch a piece of cheese string,
15:38
and it looks like it could be-
15:41
- [Teresa] You have to invite people to dinner
15:42
to have that happen to you.
15:44
- Mm-hmm.
15:46
Mm.
15:50
And those buttered cracker crumbs
15:56
makes it so good.
15:58
Look at that.
16:00
Look at the steam just,
16:01
uh-oh.
16:11
Y'all can trust me on this,
16:13
it's so good.
16:15
If y'all are going somewhere for spring break,
16:19
and you're staying where you got your own kitchen,
16:22
this would be one of those dishes
16:23
that would be great to bake ahead
16:25
and take with you on your trip,
16:29
and eat off of that.
16:32
So I hope you all are gonna try it.
16:35
I think, didn't you tell me we had a request for it, Teresa?
16:39
- [Teresa] No, it's one of
16:40
our most popular recipes on our site,
16:43
so we wanted to share it.
16:44
- Oh, one of our highest rated.
16:45
Okay, good.
16:47
So love and best dishes,
16:49
and I'll see y'all on the next go round.
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