Instant Pot Chicken Tetrazzini Recipes

ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

One-Pot Gluten-Free Chicken Tetrazzini image

This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
8 oz sliced mushrooms
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free spaghetti noodles, broken
1 can (18.5 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups chopped cooked chicken breast
4 oz gluten-free cream cheese, cut into chunks
1 teaspoon garlic salt
1/8 teaspoon pepper
1 cup frozen sweet peas, thawed
1 cup gluten-free shredded Italian cheese blend (4 oz)
1 cup Corn Chex™ cereal, coarsely crushed

Steps:

Heat oven to 375°F.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
Bake about 15 minutes or until bubbly.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

FAST AND EASY CHICKEN TETRAZZINI

Fast and Easy Chicken Tetrazzini image

Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

Provided by busymom

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
1 (12 ounce) package rotini pasta
2 tablespoons butter
2 onions, chopped
2 stalks celery, finely chopped
½ cup finely chopped red bell pepper
2 ¼ cups milk
1 (10.75 ounce) can cream of mushroom soup
½ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 rotisserie chicken, meat removed and chopped
1 cup shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g

INSTANT POT CHICKEN TETRAZZINI RECIPE

Instant Pot Chicken Tetrazzini Recipe image

Provided by á-2385

Number Of Ingredients 12

Ingredients

1 tablespoon butter
½ cup onion chopped
1.5 pounds chicken breast boneless, skinless
16 oz box spaghetti broken in half
2 cups chicken broth divided
2 cups sour cream
2 cans 10 ¾ ounce cream of mushroom soup
1 package 8 ounce sliced mushrooms
½ teaspoon ground pepper
½ teaspoon salt
2 cups Monterrey Jack cheese
Fresh parsley to garnish

Steps:

Set Instant Pot to saute. Melt butter and then add onion to the pot. Cook for 1-2 minutes and then add the chicken and 1 ½ cups of chicken broth. Put pressure cooker on manual pressure for 7 minutes. When the pressure cooker has finished, do a quick release. When the pressure is finished releasing, take chicken out of the pressure cooker to shred and then return to the pot. Add in pasta (broken in half), sour cream, cream of mushroom soup, sliced mushrooms and salt and pepper, and the remaining ½ cup of chicken broth. Set pressure cooker on manual pressure to 6 minutes and do a quick release when it is finished. Add in cheese and parsley, stirring to combine.

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Set Instant Pot to saute. Melt butter and then add onion to the pot. Cook for 1-2 minutes and then add the chicken and 1 ½ cups of chicken broth.
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