Chicken Tetrazzini Casserole Recipes

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Mix together all ingredients except only use 1/2 cup parmesan cheese.
• Put mixture into a greased 11x7 pan.
• Sprinkle with remaining 1/2 cup parmesan cheese.
• Bake at 350° for 25 minutes or until thoroughly heated.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
• Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.
• Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
• Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
• Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix seasoned crumbs (from Chicken Helper box) and melted butter; set aside.
• In 2-quart saucepan, stir uncooked pasta and sauce mix (from Chicken Helper box), hot water and milk; heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring frequently, until pasta is tender.
• In baking dish, mix chicken, frozen peas, mushrooms and pasta. Sprinkle crumb mixture on top. Bake uncovered 15 to 20 minutes or until crumbs start to brown and casserole is bubbling. Serve with grated Parmesan cheese.

CREAMY CHICKEN TETRAZZINI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.

CHICKEN TETRAZZINI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
• Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
• After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
• Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
• Remove from oven and let cool for at least 10 minutes, serve.