5 Recipes For Cheesy Chicken Tetrazzini
You may adjust any of the top Cheesy Chicken Tetrazzini recipes from the list below to suit your preferences by taking into consideration factors like cooking time, calorie intake, and how appetizing the finished dish will be. Many of my close friends regard this dish as one of their all-time favorites because it is so easy to make and can feed a substantial number of people. I hope you’re in good health.
Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and cheese sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, egg noodles, or some other types of pasta, garnished with parsley, and sometimes topped with breadcrumbs, almonds, canned fried onions, or cheese (or a combination). Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Shortcut recipes for home cooking sometimes use canned cream of mushroom soup or other cream soups.Wiki
1.Creamy Chicken Tetrazzini
Creamy Chicken Tetrazzini
Ingredients
- Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Tetrazzini
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 1 medium white or yellow onion diced
- 8 ounces crimini mushrooms sliced
- 1/4 cup butter
- 1/2 cup all purpose flour
- 3 cloves garlic minced
- 2 cups chicken broth
- 3 cups milk
- 1 cup frozen peas
- 8 ounces cream cheese
- salt and pepper to taste
- Topping
- 1 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 3 teaspoons olive oil
Instructions
- A big skillet should be heated at medium-high. Chicken breasts should be salted and peppered. Cook the chicken in the pan with 1 TB of olive oil for 5 to 7 minutes on each side, or until it reaches an internal temperature of 165°F. chicken from the pan, dice it, and set it aside.
- A 9x13 pan needs to be lightly greased and the oven set to 350 degrees Fahrenheit.
- Because the pasta will continue to soften in the oven, cook the linguine for 2 minutes shorter than the package instructions.
- Over medium-high heat, add 2 TB of olive oil to a big pot. Add the onion and mushrooms, and sauté them while stirring often for 5 to 7 minutes, or until they are tender.
- Melt the butter after adding it to the mushrooms and onions. Add the flour and mix well. For an additional one to two minutes, add the garlic.
- Over medium-high heat, add the milk and chicken broth and bring to a simmer. The mixture should begin to thicken just as it comes to a simmer. Once the chicken and frozen peas have been added, decrease the heat to low and mix in the cream cheese until it has melted. As needed, taste and add salt and pepper.
- After combining the sauce and cooked pasta, transfer the mixture to the prepared 9x13 pan. Use a fork to combine the panko bread crumbs, parmesan cheese, and 3 teaspoons of olive oil in a small bowl. On top of the pasta in the skillet, sprinkle equally.
- Bake for 25 to 30 minutes at 350 degrees until the top crumbs are golden brown. Serve warm.
Notes
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 719 | |
| % Daily Value* | ||
| Total Fat 32 g | 49 % | |
| Saturated Fat 14 g | 71 % | |
| Trans Fat 0 g | ||
| Cholesterol 126 mg | 42 % | |
| Sodium 984 mg | 41 % | |
| Total Carbohydrate 68 g | 23 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 79 % | |
| Vitamin D 2 Вµg | 10 % |
|---|---|
| Calcium 297 mg | 30 % |
| Iron 2 mg | 14 % |
| Potassium 850 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
Fat 32 g 49 % Saturated 14 g 71 % Trans 0 g – Monounsaturated 11 g – Polyunsaturated 2 g – Carbs 68 g 23 % Fiber 4 g 15 % Total Sugars 10 g – Added Sugars – – Protein 39 g 79 % Cholesterol 126 mg 42 % Sodium 984 mg 41 % Calcium 297 mg 30 % Magnesium 85 mg 20 % Potassium 850 mg 18 % Iron 2 mg 14 % Zinc 3 mg 25 % Phosphorus 542 mg 77 % Vitamin A 238 Вµg 26 % Vitamin C 5 mg 5 % Thiamin (B1) 0 mg 29 % Riboflavin (B2) 1 mg 51 % Niacin (B3) 12 mg 76 % Vitamin B6 1 mg 73 % Folate (Equivalent) 71 Вµg 18 % Folate (Food) 51 Вµg – Vitamin B12 1 Вµg 34 % Vitamin D 2 Вµg 10 % Vitamin E 2 mg 13 % Vitamin K 13 Вµg 11 %
Source: https://thestayathomechef.com/chicken-tetrazzini/#jump-to-recipe
Also interesting about Cheesy Chicken Tetrazzini:
What is Chicken Tetrazzini made of?
A pasta bake casserole called chicken tetrazzini is made with chopped chicken, turkey, or shellfish, mushrooms, and a buttery, cream-based sauce. Chef Ernest Arbogast devised the well-known American meal in honor of Italian opera star Luisa Tetrazzini, who made her debut at his San Francisco hotel in the early 1900s.
Why is it called Chicken Tetrazzini?
The dish has Luisa Tetrazzini’s name, an opera singer from Italy. It is commonly accepted that Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini made her American debut on January 11, 1905 at the Tivoli as Gilda in Rigoletto, devised it somewhere between 1908 and 1910.
2.Ultimate Chicken Tetrazzini Casserole
Ultimate Chicken Tetrazzini Casserole
Ingredients
- 8 ounces spaghetti noodles or gluten free spaghetti noodles
- 3 cups cooked and chopped chicken see recipe notes for cooking chicken methods
- 4 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 3 tablespoons all-purpose flour or gluten free all-purpose flour
- pinch nutmeg
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- 1 cup half and half
- ¼ cup dry white wine
- ¾ teaspoon garlic powder
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ½ cup freshly grated Parmesan cheese
Instructions
- Set the oven to 350°F. Cooking spray a 9 x 13-inch baking dish, then set it aside.
- To prevent noodles from sticking together in boiling water, add a little olive oil. Pasta should only be boiled until just al dente. Drain, then set apart.
- Boil gluten-free pasta for half the recommended amount of time to achieve al denteness. The gluten-free noodles will be uncooked and crunchy when first prepared; they will cook through in the oven. Drain, then set apart.
- In a sizable nonstick skillet, melt 1 tablespoon of butter. Add the mushrooms and cook for 5 minutes or until they are cooked. Add the garlic and continue to saute the mushrooms for an additional 30 seconds once they are almost done. Place aside.
- Melt the final 3 tablespoons of butter over medium heat in a medium saucepan. Add the flour, nutmeg, salt, and pepper by whisking. Cook until bubbling and mixed, about 30 seconds.
- Stir the flour and chicken broth together until thoroughly mixed. Add the half-and-half and continue whisking for 5 to 7 minutes, or until the sauce has thickened. For one more minute, swirl and boil after adding the wine. Heat has been removed; set aside.
- Cover the bottom of the casserole dish with cooked pasta. Add cooked chicken and mushrooms to the pasta. Sprinkle oregano, basil, and garlic powder over mushrooms. Pour the sauce over everything, then toss the pasta, chicken, and mushrooms with a fork to evenly distribute the sauce. Fresh Parmesan should be added on top.
- 30 minutes in the oven, or until heated and bubbling. After five minutes of standing, serve.
- Did you prepare this dish? Don't forget to rate the recipe by clicking a star or to provide feedback!
Notes
3 cups of cooked, chopped chicken are required. This is equivalent to 1 1/2 pounds of raw boneless, skinless chicken thighs or breasts.
You can cook the chicken as you like, or you can buy rotisserie chicken from the grocery.
BOIL: Boil 1 1/2 pounds of chicken breasts for 30 minutes in water. Drain, let cool, then chop.
Bake for 20 to 25 minutes at 375°F, or until the internal temperature reaches 160°F.
INSTANT POT: Add chicken breasts and 1 cup of water or chicken broth to the instant pot. Use a natural release after 6 minutes of high pressure cooking.
Cooking Advice for Tetrazzini
Unbaked Chicken Tetrazzini Casserole is freezer-safe. Make two of the recipe and freeze one.
Never boil the noodles until they are fully cooked before baking them in casseroles. When making Chicken Tetrazzini Casserole gluten free, this is particularly crucial.
This dish can be prepared in advance. Refrigerate casserole after ensuring that everything has cooled. When ready to bake, increase baking time by 10 minutes.
Add 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese to the top of the cheesey chicken tetrazzini casserole. For melting, freshly grated cheese works best.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 392 | |
| % Daily Value* | ||
| Total Fat 21 g | 32 % | |
| Saturated Fat 10 g | 50 % | |
| Trans Fat 0 g | ||
| Cholesterol 74 mg | 25 % | |
| Sodium 486 mg | 20 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 41 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 164 mg | 16 % |
| Iron 1 mg | 8 % |
| Potassium 384 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 21 g | 32 % |
|---|---|---|
| Saturated | 10 g | 50 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 41 % |
| Cholesterol | 74 mg | 25 % |
| Sodium | 486 mg | 20 % |
| Calcium | 164 mg | 16 % |
| Magnesium | 40 mg | 10 % |
| Potassium | 384 mg | 8 % |
| Iron | 1 mg | 8 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 274 mg | 39 % |
| Vitamin A | 119 Вµg | 13 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 12 % |
| Riboflavin (B2) | 0 mg | 26 % |
| Niacin (B3) | 6 mg | 39 % |
| Vitamin B6 | 0 mg | 26 % |
| Folate (Equivalent) | 27 Вµg | 7 % |
| Folate (Food) | 19 Вµg | – |
| Vitamin B12 | 0 Вµg | 17 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 1 mg | 4 % |
| Vitamin K | 4 Вµg | 3 % |
Source: https://www.mamagourmand.com/best-ever-chicken-tetrazzini/
Also interesting about Cheesy Chicken Tetrazzini:
Why is it called Turkey Tetrazzini?
The Original Recipe for Turkey Tetrazzini
The name Tetrazzini is believed to have originated in San Francisco, where a well-known opera soprano from the early 1900s named Luisa Tetrazzini spent a good deal of time. Turkey Tetrazzini, however, is simply another name for turkey casserole in my mother’s eyes.
What is Turkey Tetrazzini made of?
The pasta dish turkey tetrazzini is a crowd-pleasing, crowd-pleaser, and a fantastic way to use up leftover turkey. It’s a quick weeknight supper the whole family will enjoy, made with bits of leftover turkey and spaghetti noodles in a creamy mushroom and cheese sauce.
3.Fast and Easy Chicken Tetrazzini
Fast and Easy Chicken Tetrazzini
Ingredients
- cooking spray
- 1 12 ounce package rotini pasta
- 2 tablespoons butter
- 2 onions chopped
- 2 stalks celery finely chopped
- ½ cup finely chopped red bell pepper
- 2 ¼ cups milk
- 1 10.75 ounce can cream of mushroom soup
- ½ teaspoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 rotisserie chicken meat removed and chopped
- 1 cup shredded Cheddar cheese divided
Instructions
- Set oven to 350 degrees Fahrenheit (175 degrees C). Spray nonstick cooking spray in a 13x9-inch baking dish.
- Large saucepan of lightly salted water should be brought to a boil. Rotini should be boiled for 8 minutes or until cooked but still firm to the bite. Drain. In the prepared baking dish, pour the rotini.
- In a large saucepan set over medium heat, melt the butter. Melted butter should be used to cook and stir onions, celery, and bell pepper for about five minutes, or until tender.
- The onion combination should be mixed with milk, cream of mushroom soup, poultry seasoning, salt, and black pepper. Turn down the heat to medium-low, and simmer for about 5 minutes. Add 1/2 cup Cheddar cheese and the chicken to the milk mixture, remove from heat right away, and then pour over the rotini. Add the remaining Cheddar cheese on top of the pasta and sauce mixture.
- About 25 minutes into baking in a preheated oven, the cheese should be melted and starting to color.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 692 | |
| % Daily Value* | ||
| Total Fat 39 g | 60 % | |
| Saturated Fat 13 g | 65 % | |
| Trans Fat 0 g | ||
| Cholesterol 141 mg | 47 % | |
| Sodium 577 mg | 24 % | |
| Total Carbohydrate 43 g | 14 % | |
| Dietary Fiber 3 g | 10 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 40 g | 80 % | |
| Vitamin D 1 Вµg | 9 % |
|---|---|
| Calcium 217 mg | 22 % |
| Iron 2 mg | 12 % |
| Potassium 597 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 39 g | 60 % |
|---|---|---|
| Saturated | 13 g | 65 % |
| Trans | 0 g | – |
| Monounsaturated | 15 g | – |
| Polyunsaturated | 8 g | – |
| Carbs | 43 g | 14 % |
| Fiber | 3 g | 10 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 40 g | 80 % |
| Cholesterol | 141 mg | 47 % |
| Sodium | 577 mg | 24 % |
| Calcium | 217 mg | 22 % |
| Magnesium | 70 mg | 17 % |
| Potassium | 597 mg | 13 % |
| Iron | 2 mg | 12 % |
| Zinc | 3 mg | 31 % |
| Phosphorus | 449 mg | 64 % |
| Vitamin A | 172 Вµg | 19 % |
| Vitamin C | 17 mg | 19 % |
| Thiamin (B1) | 0 mg | 16 % |
| Riboflavin (B2) | 0 mg | 32 % |
| Niacin (B3) | 11 mg | 71 % |
| Vitamin B6 | 1 mg | 54 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 1 Вµg | 38 % |
| Vitamin D | 1 Вµg | 9 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 15 Вµg | 12 % |
Source: https://www.allrecipes.com/recipe/232164/fast-and-easy-chicken-tetrazzini/
Also interesting about Cheesy Chicken Tetrazzini:
What is Tetrazzini sauce made of?
SAUCE. Combine 12 cup butter, cooked chicken, soup, sour cream, salt, and pepper in a medium bowl. After thoroughly combining, add cooked noodles.
What is the difference between chicken Alfredo and chicken Tetrazzini?
What distinguishes Tetrazzini from Alfredo? Ingredients are cooked and covered in an Alfredo sauce created from a butter and parmesan cheese emulsion. Tetrazzini, meanwhile, is a type of baked pasta dish frequently made with mushrooms and chicken (or another protein) in a cream-based sauce.
4.Slow Cooker Chicken Tetrazzini
Slow Cooker Chicken Tetrazzini
Ingredients
- 6 skinless boneless chicken breast halves
- 2 tablespoons melted butter
- 1 .7 ounce package dry Italian-style salad dressing mix
- 2 tablespoons butter
- 1 small onion sliced and separated into rings
- 3 cloves garlic minced
- 1 10.75 ounce can condensed cream of chicken soup
- ½ cup chicken broth
- 1 8 ounce package cream cheese, softened
Instructions
- Put the chicken in the crock of the slow cooker. Add Italian dressing mix and 2 tablespoons of melted butter over top.
- For three hours on High, cook covered.
- Over medium heat, melt the remaining 2 tablespoons of butter in a big skillet. Add the onion and the garlic, and stir-fry for about 5 minutes, or until the onion is tender. Add the cream cheese, chicken broth, and cream of chicken soup. Mixture should be poured over the slow cooker's cooked chicken.
- Cook the chicken covered on Low for a another hour or so, or until it is tender to the fork and the sauce has thickened.
| Amount Per Serving | ||
|---|---|---|
| Calories | 593 | |
| % Daily Value* | ||
| Total Fat 32 g | 49 % | |
| Saturated Fat 15 g | 74 % | |
| Trans Fat 0 g | ||
| Cholesterol 267 mg | 89 % | |
| Sodium 648 mg | 27 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 0 g | 1 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 65 g | 131 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 66 mg | 7 % |
| Iron 2 mg | 10 % |
| Potassium 1,033 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 32 g | 49 % |
|---|---|---|
| Saturated | 15 g | 74 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 8 g | 3 % |
| Fiber | 0 g | 1 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 65 g | 131 % |
| Cholesterol | 267 mg | 89 % |
| Sodium | 648 mg | 27 % |
| Calcium | 66 mg | 7 % |
| Magnesium | 84 mg | 20 % |
| Potassium | 1,033 mg | 22 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 649 mg | 93 % |
| Vitamin A | 244 Вµg | 27 % |
| Vitamin C | 1 mg | 2 % |
| Thiamin (B1) | 0 mg | 24 % |
| Riboflavin (B2) | 1 mg | 44 % |
| Niacin (B3) | 27 mg | 167 % |
| Vitamin B6 | 2 mg | 174 % |
| Folate (Equivalent) | 33 Вµg | 8 % |
| Folate (Food) | 33 Вµg | – |
| Vitamin B12 | 1 Вµg | 28 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 2 mg | 15 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.allrecipes.com/recipe/107700/slow-cooker-chicken-tetrazzini/
Also interesting about Cheesy Chicken Tetrazzini:
What is the difference between chicken alfredo and chicken fettuccine?
What distinguishes chicken fettuccine from chicken alfredo? In contrast to chicken fettuccine, which can be prepared with any sauce, creamy or not, chicken alfredo is made with a creamy sauce.
What is Casserole Cooking?
A casserole is a type of large, deep pan or bowl used for cooking a range of dishes in the oven, as well as a group of foods cooked in such a vessel (French: diminutive of casse, from Provençal cassa “pan”).
5.Easy Chicken Tetrazzini
Easy Chicken Tetrazzini
Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken chopped or shredded
- 1 pound thin spaghetti cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Set oven to 350 degrees Fahrenheit. Apply nonstick cooking spray to a 9x13 baking dish and set aside.
- Both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder should be thoroughly blended in a big bowl.
- Chicken, peas, and spaghetti are added; everything is combined and thoroughly coated.
- Add the cheeses after pouring the mixture onto the baking dish that has been prepared.
- For an additional 15 minutes of baking, until the cheese is melted and the casserole is hot all the way through, remove the foil after 30 minutes of baking with the cover on.
- Take out of the oven, then top with parsley. Wait 5 to 10 minutes.
- Dispense and savor!
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 766 | |
| % Daily Value* | ||
| Total Fat 46 g | 70 % | |
| Saturated Fat 25 g | 126 % | |
| Trans Fat 1 g | ||
| Cholesterol 156 mg | 52 % | |
| Sodium 881 mg | 37 % | |
| Total Carbohydrate 51 g | 17 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 38 g | 76 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 458 mg | 46 % |
| Iron 2 mg | 12 % |
| Potassium 468 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 46 g | 70 % |
|---|---|---|
| Saturated | 25 g | 126 % |
| Trans | 1 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 51 g | 17 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 38 g | 76 % |
| Cholesterol | 156 mg | 52 % |
| Sodium | 881 mg | 37 % |
| Calcium | 458 mg | 46 % |
| Magnesium | 67 mg | 16 % |
| Potassium | 468 mg | 10 % |
| Iron | 2 mg | 12 % |
| Zinc | 4 mg | 33 % |
| Phosphorus | 564 mg | 81 % |
| Vitamin A | 372 Вµg | 41 % |
| Vitamin C | 7 mg | 7 % |
| Thiamin (B1) | 0 mg | 13 % |
| Riboflavin (B2) | 0 mg | 32 % |
| Niacin (B3) | 6 mg | 39 % |
| Vitamin B6 | 0 mg | 31 % |
| Folate (Equivalent) | 34 Вµg | 9 % |
| Folate (Food) | 34 Вµg | – |
| Vitamin B12 | 1 Вµg | 34 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 69 Вµg | 57 % |
Source: https://bellyfull.net/chicken-tetrazzini-recipe/
Also interesting about Cheesy Chicken Tetrazzini:
What country is Turkey Tetrazzini from?
It is generally accepted that Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a longtime resident, created this meal sometime between 1908 and 1910. The Knickerbocker Hotel in New York City, according to various versions, is where the phrase first appeared.
Is alfredo sauce and fettuccine the same thing?
The preferred pasta for Alfredo sauce is fettuccine, and while carbonara frequently pairs this with fettuccine, spaghetti is the preferred pasta for this pork-based pasta sauce. Another popular pasta choice for any sauce is linguini.
