Chicken Tetrazzini Oamc Recipes

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.

FAST AND EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

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.

EASY CHICKEN TETRAZZINI

Steps:

• Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
• In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.

CHICKEN TETRAZZINI IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
• Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
• Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

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 OAMC

Steps:

• Break spaghetti in half and cook as directed on package until al dente; drain.
• Sauté onions in margarine until transparent, about 10 minutes.
• Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
• Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.

TURKEY OR CHICKEN TETTRAZZINI (OAMC)

Steps:

• Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
• In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
• Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
• Season with salt and pepper.
• Transfer to the prepared baking dish or two small baking dishes.
• In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
• Drizzle the melted butter over the croutons.
• If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
• To bake immediately set oven to 375 degrees.
• Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
• If baking this frozen; allow to thaw in the refrigerator overnight.
• Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
• Delicious!

CHICKEN TETRAZZINI FAMILY STYLE - OAMC

Steps:

• In large pot, boil spaghetti according to package directions.
• Drain.
• Mix with mushrooms, reserving mushroom liquid for later use.
• Add pimentos (drained).
• Set aside.
• In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
• Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
• Slowly add evaporated milk and stir until smooth.
• Continue simmering for five minutes.
• Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
• Pour sauce over.
• Sprinkle top with parmesan, and cheddar.
• In microwave, melt remaining butter and combine with bread crumbs.
• Sprinkle over the top of the cheeses.
• Bake uncovered at 350 degrees for 25 minutes.
• IF FREEZING, I freeze after adding the breadcrumbs and before baking.
• After freezing, allow to thaw overnight in refrigerator and then bake as directed.

LIGHTER, HEALTHIER CHICKEN TETRAZZINI - OAMC

Steps:

• Break spaghetti into thirds and cook in boiling salted water. When finished, drain and set aside.
• Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms. Saute until mushrooms are tender, about 5 minutes. Add sherry and cook 1 minute.
• Gradually add flour to the pan, stirring constantly (mixture will be thick). Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts and is incorporated. Add the cooked pasta and chicken and stir until blended.
• Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray. Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
• Freeze one of the casseroles to use later. For the other, bake at 350 for 30 minutes or lightly browned. Remove from oven and let stand 15 minutes.
• To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours). Preheat oven to 350. Cover casserole with foil and bake 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

CHEESE AND CHICKEN ENCHILADAS (OAMC)

Steps:

• Coat a large skillet with cooking spray and saute onions until soft.
• Meanwhile, mix chicken, 1/2 c.
• cheddar, picante sauce and cream cheese.
• Addto onions and cook over low heat until cheese begins to melt.
• Spoon about 1/3 cup filling on each tortilla ands roll up.
• Place enchiladas (seam side down) in a 9x13 baking dish.
• Drizzle with taco sauce and remaining cheese.
• *Note:I flash freeze them and bag at this point in family size portions.
• If you are going ahead and eating now cover and bake at 350F 15 minutes.
• If you are pulling from the freezer, thaw in the refrigerator then bake.