Easy Chicken Tetrazzini Recipe Velveeta Recipe For Banana

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EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Provided by Marian Collins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 7

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 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

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 II



Chicken Tetrazzini II image

A crunchy cornflake topping adds a new twist to the usual tetrazzini recipes!

Provided by Keli Oelerich

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 stalk celery
1 (4.5 ounce) can sliced mushrooms
1 (12 fluid ounce) can evaporated milk
8 ounces processed cheese food (eg. Velveeta)
½ cup butter
⅓ cup dry sherry
1 pinch salt
1 pinch ground black pepper
¼ cup cornflakes cereal
1 pinch paprika
¾ (12 ounce) package egg noodles, cooked and drained

Steps:

  • Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
  • In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
  • Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 45.2 g, Cholesterol 132.7 mg, Fat 26.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 15.9 g, Sodium 985.1 mg, Sugar 11 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

5 points for this dish Instead of Mexican Velveeta cheese, you can use 2% Velveeta and 1 can Rotel tomatoes. source:Weight Watchers

Provided by Kimberly Mc

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 ounces Velveeta Mexican cheese, in small dice
10 ounces 98% fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper

Steps:

  • Preheat oven to 350 degrees.F. Spray a 9 x 13-inch baking dish with cooking spray.
  • Combine all ingredients and pour into hbaking dish. Bake for 30 to 35 minutes or until bubbly.

Nutrition Facts : Calories 224.2, Fat 6.3, SaturatedFat 2.8, Cholesterol 39.5, Sodium 239.7, Carbohydrate 24.9, Fiber 1.7, Sugar 2.4, Protein 16

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

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

Provided by emmylouhoo

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

half box cooked spaghetti
2 cooked chicken breasts, shredded (or leftover rotisserie chicken)
1 (14 ounce) can chicken broth
parmesan cheese (canned is fine)
1 -2 tablespoon butter
1 -2 tablespoon flour
salt
pepper
garlic powder

Steps:

  • Preheat Oven to 350 degrees.
  • Lightly grease 11x7 casserole dish with cooking spray.
  • Layer spaghetti, chicken, small pats of butter, and seasonings to taste (approx. 3 times).
  • In a small saucepan, combine chicken broth and 1-2 tablespoons flour over med-high heat for approx 5 min (or until the flour has dissolved nicely).
  • Pour broth mixture over the layered spaghetti, chicken and butter.
  • Top with parmesan cheese
  • Place dish in oven and cook for 25-30 min, or until top is bubbly and lightly browned.

Nutrition Facts : Calories 146.2, Fat 7.3, SaturatedFat 3.1, Cholesterol 48.8, Sodium 386.8, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 17

MOM'S CHICKEN TETRAZZINI



Mom's Chicken Tetrazzini image

This is a recipe that my mom used to make on a small budget with 3 kids. I've taken this to many potlucks and always get asked for the recipe. It's not as fancy as some, but it makes my family pant at the oven until it's done. Plus, it's a great make-ahead meal.

Provided by Sugarmagnolia_fl

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 lb spaghetti
1 lb Velveeta cheese, cubed (light)
10 1/2 ounces cream of mushroom soup (healty requests)
10 1/2 ounces cream of chicken soup (healthy requests)
4 ounces fresh mushrooms, diced (1/2 sm. pkg)
2 scallions, sliced on the diagonal
1 garlic clove, crushed
10 1/2 ounces milk
salt
pepper
2 tablespoons olive oil
2 cups chicken broth (optional)
cooking spray

Steps:

  • Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).
  • Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Sauté until crisp tender, 3-5 minutes.
  • Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
  • Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
  • Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente.
  • While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom!
  • When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
  • Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top.
  • Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!

Nutrition Facts : Calories 758.5, Fat 30.8, SaturatedFat 14.5, Cholesterol 115.1, Sodium 1845.6, Carbohydrate 74.6, Fiber 2.8, Sugar 8.8, Protein 44

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My MIL made this and my husband LOVES it. This recipe was a necessity for him to marry me I believe. Very cheesy and delicious!! Makes many meals and you can add your favorite veggies, such as mushrooms, etc.

Provided by CheesyGal

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 boneless chicken breasts
spaghetti noodles, size depending on how many to feed (I use two of the small packages)
1 medium green pepper
1 large onion
1 tablespoon butter
2 (12 ounce) cans evaporated milk
1 -2 lb Velveeta cheese (1 lb. if you would like less cheese)
shredded cheese (optional) or Ritz cracker (optional)

Steps:

  • Boil chicken until thoroughly cooked.
  • Place chicken aside and use broth to cook noodles.
  • Place cooked noodles in rectangular greased pan.
  • Shred chicken on top of the noodles.
  • Chop onions and bell pepper and saute in butter.
  • Layer onions and pepper on top of noodles and chicken.
  • Pour evaporated milk into pan.
  • Chop chunks of Velveeta into milk.
  • CONSTANTLY stir Velveeta in milk until it is a cheese sauce- IT WILL SCORCH!
  • Pour cheese mixture on top of noodles, chicken, onions, and pepper.
  • Bake at 350 for about 30 minutes.
  • If you choose, you can top with Ritz crackers, more cheese, or your favorite topping and then cook for 5 more minutes.

Nutrition Facts : Calories 400.8, Fat 25.3, SaturatedFat 14.3, Cholesterol 108.1, Sodium 975.1, Carbohydrate 16.6, Fiber 0.5, Sugar 5.7, Protein 26.6

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