Chicken Tetrazzini With Cheddar Cheese Recipes

CHEESY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat butter in a large skillet over medium heat. Stir in chicken pieces, and cook to brown. Stir in mushrooms, and brown. Add red pepper and green onion, and cook several minutes, stirring constantly. Stir in flour, and cook several minutes, stirring until well blended. Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened. Season with salt, pepper, and thyme.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender, about 8 minutes; drain.
• Toss chicken mixture with pasta, Parmesan cheese, and parsley. Spoon into a 1 1/2-quart baking dish.
• Bake in a preheated oven for 35 minutes. Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
• Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
• Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

CHICKEN TETRAZZINI WITH CHEDDAR AND PIMENTOS

Steps:

• 1. Preheat oven to 375. Coat a 3 quart baking dish with cooking spray. Cook spaghetti in pot of boiling salted water as pkg. directs. Drain.
• 2. Saute celery and onion in butter in large pa over medium high heat 3 minutes. Add mushrooms and bell pepper. Cook 3 minutes. Add garlic; cook 1 minute. Stir in flour, then milk, stirring constantly til thickened. Add cheddar, pimentos, Worcestershire, and nutmeg. Stir to melt Cheddar. Stir in sherry and season with salt, black pepper and red pepper flakes.
• 3. Add chicken, almonds and spaghetti to the pan. transfer mixture to prepared baking dish. Sprinkle Parmesan over the top and bake tetrazzini til bubbly, 15 to 20 minutes.

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)

Steps:

• Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
• Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
• Rest 5 minutes, then chop into small pieces, or shred.
• Preheat oven to 160°C / 325°F.
• Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
• Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
• Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
• Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
• Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
• Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

CHICKEN TETRAZZINI WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
• Saute celery and onion in butter in a large saucepan, 3 minutes.
• Add in mushrooms and bell pepper; cook 3 minutes.
• Blend in flour; add milk, stirring constantly until thickened.
• Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
• Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
• Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
• Bake, uncovered, until bubbly, 15-20 minutes.

CHEDDAR CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray.
• Remove chicken from bone and chop. Discard skin. Set aside.
• Cook spaghetti noodles according to package directions for al dente. Drain and set aside.
• In a large bowl, whisk together chicken broth, cream of mushroom soup, cream of chicken soup, Worcestershire sauce, onion flakes, and garlic powder. Stir in 1 cup of cheddar cheese.
• Layer cooked noodles and chopped chicken in the prepared pan. Pour soup mixture over casserole. Sprinkle the top of the casserole with the remaining cup of cheese.
• Bake uncovered for 30 minutes - 40 minutes, until bubbly.