Moms Chicken Tetrazzini Recipe 415

MOM'S CHICKEN TETRAZZINI

Mom's Chicken Tetrazzini image

Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. -Jennifer Petrino, Newnan, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Steps:

Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 533 calories, Fat 23g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 1133mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.

MOM'S CHICKEN TETRAZZINI RECIPE - (4.1/5)

Mom's Chicken Tetrazzini Recipe - (4.1/5) image

Provided by Nicole S

Number Of Ingredients 12

Ingredients

8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
1 small onion, chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9 in. baking dish. Add 2 teaspoons butter and toss to coat. • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onion to drippings; cook and stir over medium high heat 5-7 minutes or until tender. Remove from pan. • In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and onion mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese. • Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

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

Ingredients

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

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