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.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
• To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
• Set aside.
• In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
• Add corn flake crumbs on top of casserole.
• Drizzle with melted butter.
• Bake for 30-45 minutes until hot in center.
• VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.

CHICKEN TETRAZZINI II

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.

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.

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.

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.