Cheesy And Creamy Chicken Tetrazzini Recipes

CREAMY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
• Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
• In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
• Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

CREAMY CHICKEN TETRAZZINI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.

CHEESY AND CREAMY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
• Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
• Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
• Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.

CHICKEN TETRAZZINI

Steps:

• In a large skillet, melt butter.
• Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
• Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
• Stir in flour until completely absorbed by the butter.
• Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
• Stir in cooked chicken and peas.
• Preheat the oven to 400 degrees if baking immediately.
• Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
• Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
• Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

CHEESY CHICKEN TETRAZZINI

Steps:

• In large stock pot, fill half way with water. Add bouillon, dried onion and dried garlic. Bring to boil. Add chicken and cook 8 minutes. Remove chicken with slotted spoon and set aside, reserving cooking liquid in pot.
• Bring the reserved liquid to a boil again, add spaghetti and cook for 8 minutes or until done. Drain and set aside.
• In same stock pot, combine rest of ingredients except cracker crumbs and butter, and heat over medium-low heat stirring occasionally until cheeses are melted and it's all combined.
• Return chicken and pasta to pot with sauce. Stir well to combine.
• Transfer to 9x9x2 inch baking pan that has been sprayed with nonstick spray.
• In a small bowl combine cracker crumbs and butter, stir to coat evenly. Sprinkle evenly over casserole.
• Bake in a preheated 400°f oven for 10-15 minutes or until cracker crumbs are browned lightly. Let rest 10 minutes before serving.