Chicken Tetrazzini For A Crowd Recipes

CHICKEN TETRAZZINI FOR A CROWD

Chicken Tetrazzini for a Crowd image

If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!

Provided by Lois Shaw

Categories Main Dish Recipes Pasta Chicken

Yield 20

Number Of Ingredients 7

Ingredients

1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth

Steps:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 21.4 g, Cholesterol 49.4 mg, Fat 12 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.2 g, Sodium 506.4 mg, Sugar 2 g

EASY CHICKEN TETRAZZINI

Easy Chicken Tetrazzini image

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN TETRAZZINI

Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Steps:

In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN TETRAZZINI FOR A CROWD

Chicken Tetrazzini for a Crowd image

My mom has made this for our family of seven as long as I can remember. It goes wonderfully with sweet potato muffins! Makes a huge batch! It would take us a week to eat all of it. Nowdays I usually make one pan, freeze one pan, and give one pan away! Preparation and cooking time does not include chicken.

Provided by DixonBookLover

Categories One Dish Meal

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups mayonnaise
3 (10 1/2 ounce) cans cream of celery soup (diluted according to can)
2 cups chicken broth
1/4 cup lemon juice
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup shredded cheddar cheese
1 (10 ounce) box frozen green peas
1/4 cup chopped pimiento
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon hot sauce (don't leave this out!)
1 small onion, chopped
7 cups cooked spaghetti
7 cups cooked chicken breasts
seasoned stuffing mix

Steps:

Mix all ingredients, except stuffing mix, in the order listed above.
Pour into a LARGE (or several smaller) buttered casserole.
Bake at 350 degrees for 45 minutes or more.
Halfway through baking, top with stuffing mix.

Nutrition Facts : Calories 705.1, Fat 31.6, SaturatedFat 8.4, Cholesterol 125.8, Sodium 2270.4, Carbohydrate 57.4, Fiber 4.5, Sugar 7.3, Protein 46.6

CHICKEN TETRAZZINI

Chicken Tetrazzini image

Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad.

Provided by ebbtide

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, cut into bite-size pieces
2 cups chicken broth
1/4 lb spaghetti
1/4 cup margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sharp cheddar cheese, grated

Steps:

Cook spaghetti in chicken broth. Do not drain.
Saute veggies in margarine.
Mix spaghetti, veggies, chicken and undiluted soup.
Pour ingredients into a casserole dish.
Cover with shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until bubbly.
Enjoy!

Nutrition Facts : Calories 534.3, Fat 30.9, SaturatedFat 10.5, Cholesterol 82.2, Sodium 1235.5, Carbohydrate 30.5, Fiber 1.7, Sugar 3.6, Protein 32.4

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