Chicken Tetrazzini Ww Core Recipes

CHICKEN TETRAZZINI - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti and drain.
• Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
• Stir in sour cream.
• Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
• Sprinkle with additional parmesan cheese before serving, if desired.

BEST CHICKEN TETRAZZINI

Steps:

• Cook chicken in lots of water until done. Save the stock!
• Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
• Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
• Drain spaghetti and place in 9 x 13 baking dish.
• In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
• In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
• Add whipping cream to above mixture and stir.
• Add the above to the chicken and toss.
• Spoon chicken evenly over spaghetti.
• Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
• Cover and refrigerate overnight.
• Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

GARLIC LOVER'S CHICKEN TETRAZZINI

Steps:

• Place chicken in a large pot or Dutch oven and cover with water (about 3/4 pot full).
• Bring the pot to a boil, then reduce heat and let chicken simmer for approximately 1 1/2 hours, or until the chicken is done.
• Remove the chicken from the pot and place on a plate to cool (approx. 20-30 minutes).
• When cooled, skin and debone, placing chicken meat in a bowl for later.
• Remove 1 cup broth from pot and set aside for later.
• Do not discard the rest of the broth; will use later to boil the noodles for extra flavor.
• While chicken is boiling, melt butter in saute pan and add minced garlic.
• Let it saute for just a minute or so, then add mushrooms.
• If you like you can add a splash of white wine here for a special taste.
• Cook mushrooms until tender and set aside for later.
• The above steps can be done ahead of time and kept in refrigerator for assembly the day of the meal.
• Next, in a separate bowl, mix the cream of chicken soup, cream of mushroom soup, and 1 cup of broth -- Stir together until blended.
• Bring remaining broth to a boil once again and place the pasta in the boiling water (Add a bit of water if you need to).
• When the noodles are cooked, drain, and put back in the pot.
• Now, add in the rest of the ingredients, except for garnish: chicken meat, mushrooms, soup mixture, cheese, and seasonings (to your liking).
• Mix well and pour into a greased deep/large casserole dish.
• The size of the dish depends on how much chicken you use and thicker noodles vs. thinner noodles, but generally a 9x13 dish is sufficient.
• You can also put some of the mix, if there is too much, in a freezer-safe container to save for a quick dinner later on.
• Sprinkle with your garnish, and bake covered in a 350°F oven for about 30 minutes.
• Serve with sour cream on the side for a very creamy version of this entree.

SLOW COOKER CHICKEN TETRAZZINI

Steps:

• Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
• Cover, and cook on High for 3 hours.
• Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
• Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.