Lightchickentetrazzini Recipes

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.

THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES

Steps:

• Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.
• Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium.
• Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat.
• Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.

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.

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.

LIGHT CHICKEN TETRAZZINI

Steps:

• Preheat oven to 450 degrees.
• Cook pasta (omit salt and fat).
• Drain.
• In a large nonstick skillet, add onion powder, sherry, and mushrooms.
• Cover and cook until mushrooms are tender (about 4 minutes).
• Drain off about half of the liquid.
• In a large bowl, combine peas, milk, sour cream, cheese, and soup.
• Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
• Gently toss to combine.
• Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
• Combine breadcrumbs and butter in a small cup, tossing to combine.
• Sprinkle breadcrumb mixture over pasta mixture.
• Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

LIGHTER CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 F.
• Melt butter in a large stockpot coated with cooking spray over medium high heat.
• Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
• Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
• Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
• Add pasta (precooked) and chicken and stir until blended.
• Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
• Bake at 350F for 30 minutes or until lightly browned.
• Remove from oven and let stand 15 minutes prior to serving.