Mock Potluck Tetrazzini Recipes

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350ºF.
• Remove meat from chicken; discard bones.
• Cut chicken pieces in chunks to equal 3 cups.
• Save remaining chicken for another use.
• In Dutch oven cook spaghetti according to package directions.
• Add asparagus the last 1 minute of cooking.
• Drain.
• Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
• Stir in flour and black pepper until well combined.
• Add broth and milk all at once.
• Cook and stir until thickened and bubbly.
• Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
• Toss gently to coat.
• Spoon pasta mixture into 3-quart rectangular baking dish.
• In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
• Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through.
• Let stand for 5 minutes before serving.
• Sprinkle with parsley before serving.

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last minute of cooking. Drain. Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

CHICKEN TETRAZZINI FOR A CROWD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
• Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

POTLUCK TETRAZZINI

Steps:

• Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.Add Muenster cheese. Stir just until cheese melts. Remove from heat.Stir in spaghetti and chicken until well coated. Spoon into baking dish.In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.Bake 30 minutes or until very bubbly and heated through.

PORK TETRAZZINI

Steps:

• Melt 2 tablespoons butter in saucepan over medium heat.
• Stir in flour.
• Stir in milk, chicken broth and wine.
• Cook stirring until sauce is smooth and thickened.
• Stir in Parmesan, mushroons,salt and pepper to taste.
• Set aside.
• Cook pasta to al dente- drain.
• Press tenderloin medallions to 1 inch thickness.
• Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
• Toss noodles with 1/2 cup sauce, place on serving platter.
• Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

LIGHT HAM TETRAZZINI

Steps:

• In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through., To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.

MOCK POTLUCK TETRAZZINI

Steps:

• 1. Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.2. In a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add soy flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, cream, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.3. Add Muenster cheese. Stir just until cheese melts. Remove from heat.4. Stir in chicken until well coated. Spoon into baking dish.5. In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of chicken mixture.6. Bake 30 minutes or until very bubbly and heated through.