Easy Chicken Tetrazzini For A Large Family Recipes

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EASY CHICKEN TETRAZZINI FOR A LARGE FAMILY



Easy Chicken Tetrazzini for a Large Family image

This easy recipe feeds a large family, or is great for splitting and freezing. Elegant, yet kid-friendly, it's always a hit when entertaining.

Provided by Kimberly Thies

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

5 skinless, boneless chicken breasts
1 pound angel hair pasta
2 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 ¼ pounds shredded sharp Cheddar cheese, divided
1 cup half-and-half
1 (7 ounce) jar pimentos
½ cup white cooking wine
1 (3 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 teaspoon steak sauce
1 dash paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.
  • Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until tender, about 5 minutes. Pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. Add about half the Cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. Stir chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce into the soup mix; cook until hot.
  • Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese. Sprinkle paprika over the cheese layer.
  • Bake in preheated oven until the liquid is bubbling, about 45 minutes.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 30.8 g, Cholesterol 91.4 mg, Fat 26.1 g, Fiber 2.3 g, Protein 27.5 g, SaturatedFat 14 g, Sodium 975.7 mg, Sugar 3.3 g

LARGE FAMILY FREEZER-FRIENDLY CHICKEN TETRAZZINI



Large Family Freezer-Friendly Chicken Tetrazzini image

Combine the taste of chicken and cheese with this Large Family Freezer-Friendly Chicken Tetrazzini recipe. It is a simple casserole loaded with tasty ingredients.

Provided by Jamerrill Stewart

Categories     Dinner

Time 55m

Yield 2 9x13 Casserole Dishes

Number Of Ingredients 15

2 (16 ounce) packages linguine
8 cups cooked chicken breast, cubed
¾ cup butter
1 onion, diced
1 (16 ounce) package sliced mushrooms
1 teaspoon salt
½ teaspoon ground white pepper
2 teaspoons garlic powder or 8 cloves garlic, minced
1 teaspoon thyme leaves
¼ teaspoon ground nutmeg
¾ cup all purpose flour
6 cups milk
2 cups grated Parmesan cheese
1 (12 ounce) bag frozen peas
½ cup Italian seasoned breadcrumbs

Steps:

  • Preheat the oven to 350 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
  • Cook the linguine according to package directions, approximately 8 minutes in boiling water. Drain well.
  • In a stock pot or dutch oven, melt the butter over medium heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the mushrooms and continue cooking for 3 to 5 additional minutes or until the mushrooms are softened.
  • Add the flour and seasonings, stirring to combine. Cook for about 1 minute as you stir. Slowly add the milk, stirring constantly. Allow the sauce to thicken until it coats the back of a spoon.
  • In a large bowl, toss together the pasta, sauce, peas, cheese, and chicken, stirring until evenly blended. Divide between the two casserole dishes.
  • Top the casseroles with the bread crumbs.
  • Bake for 30 to 40 minutes or until the edges bubble and begin to brown slightly.

Nutrition Facts : ServingSize 1 cup, Calories 238, Sugar 4.7 g, Sodium 300.6 mg, Fat 9.1 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 21.9 g, Fiber 1.4 g, Protein 16.8 g, Cholesterol 48.9 mg

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Keep dinner simple tonight with our Easy Chicken Tetrazzini. Mushrooms, spaghetti and chopped cooked chicken are stirred into a creamy mozzarella and Parmesan sauce for this Easy Chicken Tetrazzini recipe.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 9

2 Tbsp. butter or margarine
2 Tbsp. flour
1-3/4 cups milk
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (7 oz.) spaghetti, broken into thirds, cooked and drained
1-1/2 cups chopped cooked chicken
1 can (4 oz.) mushroom pieces and stems, drained
2 Tbsp. chopped red peppers

Steps:

  • Heat oven to 350°F.
  • Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Stir in 1 cup mozzarella and 1/4 cup Parmesan; cook and stir 2 min. or until mozzarella is melted. Add spaghetti, chicken and vegetables; mix lightly.
  • Spoon into 1-1/2-qt. casserole.
  • Bake 20 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 2 min. or until mozzarella is melted.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

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

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

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Make and share this Easy Chicken Tetrazzini recipe from Food.com.

Provided by TishT

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon reduced-calorie margarine
1/2 cup scallion, chopped (about 5 scallions)
8 ounces button mushrooms, sliced
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup fat-free chicken broth
1/2 cup nonfat milk
1/2 lb cooked skinless chicken breast, cubed
1/4 cup canned pimiento, drained and sliced (about a 2 oz jar)
2 tablespoons cooking sherry
3 1/2 tablespoons grated parmesan cheese
8 ounces uncooked spaghetti, broken into thirds and cooked

Steps:

  • Melt margarine in a large saucepan over medium-high heat.
  • Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
  • Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
  • Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
  • Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
  • Stir in cheese and add cooked spaghetti; toss gently.
  • Yields about 1 cup per serving.

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

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.

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