Cheesy Chicken Tetrazzini Recipes

EASY CHICKEN TETRAZZINI

Steps:

• 1. Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
• 2. In a pan, melt butter and cook mushrooms if using fresh.
• 3. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
• 4. Mix pasta with sauce.
• 5. Pour into 9x13 dish (or put 1/2 in the freezer for later use).
• 6. Top with shredded cheddar cheese
• 7. Bake covered for 1 hour at 325.
• 8. Serve with crusty bread and a salad...yum yum!

CHEESY CHICKEN TETRAZZINI

Steps:

• Combine first 3 ingredients in a saucepan;bring to a boil.
• Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
• Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
• Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
• Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
• Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
• Sprinkle with remaining cup of cheese and top with almonds.
• Bake an additional 5 minutes.

CHEESY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat butter in a large skillet over medium heat. Stir in chicken pieces, and cook to brown. Stir in mushrooms, and brown. Add red pepper and green onion, and cook several minutes, stirring constantly. Stir in flour, and cook several minutes, stirring until well blended. Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened. Season with salt, pepper, and thyme.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender, about 8 minutes; drain.
• Toss chicken mixture with pasta, Parmesan cheese, and parsley. Spoon into a 1 1/2-quart baking dish.
• Bake in a preheated oven for 35 minutes. Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted.

CHICKEN TETRAZZINI

Steps:

• In a large skillet, melt butter.
• Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
• Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
• Stir in flour until completely absorbed by the butter.
• Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
• Stir in cooked chicken and peas.
• Preheat the oven to 400 degrees if baking immediately.
• Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
• Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
• Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

CHEESY AND CREAMY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
• Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
• Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
• Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.

CHEESY CHICKEN TETRAZZINI

Steps:

• In large stock pot, fill half way with water. Add bouillon, dried onion and dried garlic. Bring to boil. Add chicken and cook 8 minutes. Remove chicken with slotted spoon and set aside, reserving cooking liquid in pot.
• Bring the reserved liquid to a boil again, add spaghetti and cook for 8 minutes or until done. Drain and set aside.
• In same stock pot, combine rest of ingredients except cracker crumbs and butter, and heat over medium-low heat stirring occasionally until cheeses are melted and it's all combined.
• Return chicken and pasta to pot with sauce. Stir well to combine.
• Transfer to 9x9x2 inch baking pan that has been sprayed with nonstick spray.
• In a small bowl combine cracker crumbs and butter, stir to coat evenly. Sprinkle evenly over casserole.
• Bake in a preheated 400°f oven for 10-15 minutes or until cracker crumbs are browned lightly. Let rest 10 minutes before serving.