Fast And Easy Chicken Tetrazzini Recipes

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CHICKEN TETRAZZINI



Chicken Tetrazzini image

There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 9

Number Of Ingredients 9

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook spaghetti as directed on package using minimum cook time; drain.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
  • In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
  • Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Provided by Marian Collins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 7

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

Steps:

  • Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
  • In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g

FAST AND EASY CHICKEN TETRAZZINI



Fast and Easy Chicken Tetrazzini image

Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

Provided by busymom

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 8

Number Of Ingredients 13

cooking spray
1 (12 ounce) package rotini pasta
2 tablespoons butter
2 onions, chopped
2 stalks celery, finely chopped
½ cup finely chopped red bell pepper
2 ¼ cups milk
1 (10.75 ounce) can cream of mushroom soup
½ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 rotisserie chicken, meat removed and chopped
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
  • Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
  • Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
  • Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

Cheesy and creamy, this easy chicken tetrazzini is a fantastic fall dinner. The flavors from the mushrooms, pimentos, and Alfredo mix with a cheese sauce. It bakes together making the chicken and spaghetti infuse with all those yummy flavors. This is sure to be a hit on your dinner table. Keep this recipe handy for Thanksgiving...

Provided by Lynelle Caldwell

Categories     Pasta

Time 1h30m

Number Of Ingredients 9

2-3 c cooked chicken (depending on how much you like or have on hand)
1 lb spaghetti noodles
2 Tbsp butter
8 oz sliced mushrooms (you can use canned but I like fresh better)
2 jar(s) Alfredo sauce, 15 oz each
1 can(s) cream of chicken soup
1 can(s) cream of cheddar cheese soup
1 jar(s) pimentos (I use the large one, 4 oz)
1 c shredded cheddar cheese

Steps:

  • 1. Cook spaghetti noodles as directed for al dente. They will cook more in the sauce so if they are too soft they get mushy. Sometimes I add chicken stock to pasta water to add flavor to the spaghetti. While pasta cooks make sauce. Or if you're like me & hate dishes just wait until noodles are draining and use the same pan.
  • 2. In a pan, melt butter and cook mushrooms if using fresh.
  • 3. Add the rest of the ingredients and stir together until soups and Alfredo sauce are combined.
  • 4. Mix pasta with sauce.
  • 5. Pour into 9x13 dish (or put 1/2 in the freezer for later use).
  • 6. Top with shredded cheddar cheese
  • 7. Bake covered for 1 hour at 325.
  • 8. Serve with crusty bread and a salad...yum yum!

QUICK CHICKEN TETRAZZINI



Quick Chicken Tetrazzini image

Our son, Newley, and our daughter, Kasee, both were married within a month and a half. We served this delicious and comforting casserole to their guests. It's a recipe my mother-in-law relied on for 25 years.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 20-24 servings.

Number Of Ingredients 16

1 large green pepper, chopped
1 medium onion, chopped
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
10 slices process sharp cheddar cheese, cubed
10 slices process American cheese, cubed
5 cups cubed cooked chicken
1 package (16 ounces) frozen peas
1 jar (4 ounces) diced pimientos, drained
1 package (1 pound) spaghetti, cooked, rinsed and drained
1/4 cup slivered almonds, optional
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven, saute green pepper and onion in butter until crisp-tender. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the soup, cheeses and chicken; cook and stir until cheese is melted. Stir in the peas, pimientos and spaghetti. , Transfer to two greased 13-in. x 9-in. baking dishes. Top with almonds if desired. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Garnish with parsley.

Nutrition Facts : Calories 240 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

QUICK & EASY CHICKEN TETRAZZINI RECIPE



Quick & Easy Chicken Tetrazzini Recipe image

Fun to say and fast to make, our Quick & Easy Chicken Tetrazzini recipe makes a classic recipe even easier-and tastier-with PHILADELPHIA cream cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1/2 lb. spaghetti, uncooked
2 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp. pepper
1 pkg. (8 oz.) sliced fresh mushrooms
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Mix cream cheese spread, milk and garlic powder until blended. Cook spaghetti in large saucepan as directed on package, omitting salt.
  • Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cream cheese mixture and peas; cook and stir 5 min. or until heated through.
  • Drain spaghetti. Add to chicken mixture in skillet with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

QUICK & EASY CHICKEN TETRAZZINI



Quick & Easy Chicken Tetrazzini image

Pasta, mushrooms, garlic? Check, check, check. Our Chicken Tetrazzini has everything you like about the classic-all in one quick and easy weeknight dish.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

1/2 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 red pepper, cut into strips
2 cloves garlic, minced
1/4 cup flour
1 cup milk
1 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/2 cup KRAFT Shredded Swiss Cheese
1/4 cup chopped fresh basil

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in large ovenproof nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Remove chicken mixture from skillet; cover to keep warm.
  • Whisk flour and milk until blended. Add to broth in same skillet; mix well. Bring to boil, whisking constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently. Remove from heat.
  • Heat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp. Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan.
  • Broil, 4 inches from heat, 2 min. or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

EASY SKILLET CHICKEN TETRAZZINI



Easy Skillet Chicken Tetrazzini image

I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 medium onion, diced
1 medium green bell pepper, chopped
2 (4 ounce) cans mushrooms, drained
2 (10 ounce) cans cream of chicken soup, diluted
2 -3 teaspoons garlic powder
2 tablespoons dry sherry
1 -2 chicken breast, cubed
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
  • Add chicken cubes, and saute until chicken is cooked through.
  • Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
  • Pour soup into saute pan with chicken and veggies, and stir.
  • Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
  • Add parmesan cheese,stir until melted.
  • Serve over cooked thin spaghetti, or egg noodles.
  • Note: The amount of chicken you use, depends on the size of the breasts.
  • Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

Nutrition Facts : Calories 193.1, Fat 13.4, SaturatedFat 6.4, Cholesterol 38, Sodium 658.2, Carbohydrate 8.9, Fiber 0.8, Sugar 2, Protein 9.2

EASY CHICKEN TETRAZZINI



Easy Chicken Tetrazzini image

This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 438 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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