Not Moms Chicken Tetrazzini Recipes
MOM'S CHICKEN TETRAZZINI
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
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.
NOT MOM'S CHICKEN TETRAZZINI
This recipe for chicken tetrazzini is simple to make and much easier than the one my mom gave me years ago. The original recipe is from Southern Living Magazine. I've made a few changes. It is one of my family's favorites. We usually serve it with a salad or green beans.
Provided by Valerie Johnson @ValerieJ
Categories Chicken
Number Of Ingredients 13
Steps:
- Cook vermicelli, drain and return to pot and toss with chicken broth
- Stir together chopped chicken and next 9 ingredients in a large bowl; add vermicelli and toss well
- Spoon mixture into 1 lightly greased 11 x 14 inch baking dish or two 11 x 7 baking dishes. Sprinkle evenly with of cheddar cheese
- Bake covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
- NOTE: Freeze unbaked casserole up to 1 month if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.
- ANOTHER NOTE: fat-free soup can be used, but it does not taste as good - it's a little bland.
CHICKEN TETRAZZINI II
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
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
MOM'S CHICKEN TETRAZZINI RECIPE - (4.1/5)
Provided by Nicole S
Number Of Ingredients 12
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
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
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 OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories Italian Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
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