One Pot Chicken Tetrazzini Recipes
SLOW COOKER CHICKEN TETRAZZINI
I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!
Provided by Elbypasta
Categories Main Dish Recipes Pasta Chicken
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
- Cover, and cook on High for 3 hours.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
- Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 7.9 g, Cholesterol 124 mg, Fat 26 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 14.5 g, Sodium 1076.7 mg, Sugar 2.5 g
ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI
This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
- Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
- Bake about 15 minutes or until bubbly.
Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
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!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ONE-POT CHICKEN TETRAZZINI
Really, one pot! Growing up, we made this chicken tetrazzini with leftover turkey but this recipe uses leftover chicken. This hearty recipe is versatile - customize it for your family and what's in your fridge!
Provided by JannieRee
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a saucepan over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add broth, spaghetti, chicken meat, condensed cream of chicken soup, and sliced mushrooms. Cover and bring to a boil, about 5 minutes. Reduce heat and simmer until spaghetti is tender, about 20 minutes.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 39.8 g, Cholesterol 66.6 mg, Fat 19.6 g, Fiber 2.5 g, Protein 18.2 g, SaturatedFat 9.4 g, Sodium 1436.7 mg, Sugar 4.1 g
More about "one pot chicken tetrazzini recipes"
INSTANT POT CHICKEN TETRAZZINI - ONE HAPPY HOUSEWIFE
From onehappyhousewife.com
4.7/5 (38)Total Time 45 minsCategory Main CourseCalories 567 per serving
- Brine and Cube Chicken: Make a brine by filling a large bowl with one quart of warm water and adding a ¼ cup of kosher salt to the water then mixing until the salt is fully dissolved. Trim any fat from the chicken breasts and then place in brine and allow to sit for 15 minutes. Remove the chicken breasts from the brine and then pat dry with paper towels. Cube the chicken into small 1/4" cubes.
- Cook the Chicken: Turn on 'Sauté' and adjust heat level to 'More'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil and half the butter to the pot and allow the butter to melt and heat up. Add the cubed chicken breast to the pot and toss until thoroughly coated in the butter. Sauté until cooked white on all sides. About 10 minutes.
- Add Pasta and Stock: Break the spaghetti in half and add to the pot, spreading evenly over the chicken. Pour the chicken stock into the pot.
- Cook Pasta: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to 'Manual' or 'Pressure Cook', 'High Pressure' for 9 minutes. Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure.
ONE POT CHICKEN TETRAZZINI - THE CHUNKY CHEF
From thechunkychef.com
4.4/5 (18)Total Time 55 minsCategory Entree, Main CourseCalories 729 per serving
- Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
- Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
CHICKEN TETRAZZINI INSTANT POT (EASY & CREAMY) » FOODIES ...
From foodiesterminal.com
5/5 (2)Total Time 25 minsCategory Main CourseCalories 565 per serving
- Saute Aromatics: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add 3 tbsp butter, as the butter begins to melt gently release the onion & garlic and saute them until the Onion begins to turn soft. Add salt according to taste to quicken the process. Next, add the sliced mushrooms & saute for 2 minutes.
- De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles & prevent the BURN error.
- Layer Spaghetti: CANCEL the SAUTE function. Now, layer the halved spaghetti in a bird nest or zig zag pattern (refer the steps photos above or video above). DO NOT stack the spaghetti all at once in a single pile. They won't cook. Now, gently push down the spaghetti layer with the help of your spatula so that the noodles are coated with the stock.
- Pressure Cook: Close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for 5 minutes. Once, the pressure cooking cycle is over perform a quick pressure release (QPR) by manually moving the valve from the sealing to the venting position. Open the lid carefully.
ONE POT TURKEY TETRAZZINI - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
4.9/5 (16)Total Time 30 minsCategory Main CourseCalories 667 per serving
- In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.
- In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.
- To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.
- Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.
ONE POT CHICKEN TETRAZZINI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (28)Total Time 30 minsCategory Main CourseCalories 422 per serving
ONE-POT EASY CHICKEN TETRAZZINI - MOMMY'S HOME COOKING ...
From mommyshomecooking.com
4.5/5 (6)Total Time 45 minsCategory DinnerCalories 699 per serving
- Heat 3 tablespoons oil over in large skillet (use a skillet large enough to fit the pasta) over medium-high heat. Add chicken and cook for 3 - 5 minutes until lightly golden and cooked through.
- Add the mushrooms and sauté until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 2-3 minutes. Transfer chicken and mushrooms mixture to a plate. Reserve.
- Add the remaining tablespoon of oil and the butter to the same skillet. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes.
ONE POT CHICKEN TETRAZZINI - JO COOKS
From jocooks.com
4.5/5 (40)Total Time 45 minsCategory Dinner, Main CourseCalories 476 per serving
- Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat. Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom from the pot and set aside.
- Make the sauce: Add the remaining 3 tbsp of butter to the pot and whisk in the flour. Add the chicken broth, milk and whisk well. Cook the sauce until it comes to a boil, it should thicken as the flour cooks. Turn the heat down to low, add the uncooked pasta, and the chicken and mushrooms back to the pot. Stir well.
- Finish the tetrazzini: Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring often to avoid the pasta from sticking to the bottom of the pot. Taste for seasoning and adjust with salt and pepper if needed.
ONE POT CHICKEN TETRAZZINI RECIPE - CRAFTY MORNING
From craftymorning.com
Estimated Reading Time 1 min
ONE-POT CHICKEN TETRAZZINI | CANADIAN GOODNESS
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Servings 4Energy 573 CaloriesCarbohydrate 48 gFat 24 g
ONE POT CHICKEN & MUSHROOM LINGUINE TETRAZZINI - I KNEAD ...
From ikneadtoeat.com
Reviews 2Servings 4Cuisine AmericanCategory Main Meal, Pasta
- In a large cooking pot, melt 2 tablespoons of butter over medium high heat. Add the sliced mushrooms and chicken, and cook until the chicken changes color and is no longer pink (this will take about 5 minutes). Add the salt, pepper and garlic powder and mix. Take out the chicken and mushrooms and set aside.
- Add the remaining 2 tbsp of butter to the pot and 1/4 cup of flour. Add the chicken stock and milk and continue whisking to ensure no lumps are formed in the sauce. Keep whisking until the sauce thickens.
- Once the sauce has thickened, turn down the heat to low and add the pasta and the chicken and mushrooms back to the pot. Stir well. Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring every few minutes to avoid the pasta clumping together. After the pasta is cooked, remove from heat.
ONE POT TURKEY TETRAZZINI RECIPE - IFOODREAL.COM
From ifoodreal.com
5/5 (4)Total Time 40 minsCategory CasseroleCalories 444 per serving
- Add milk, broth, Parmesan cheese, turkey and broken in half spaghetti. Stir with tongs well and as much as you can so as many noodles are separated and not clumped together.
STOVETOP CHICKEN TETRAZZINI | GIADZY
From giadzy.com
Servings 8Total Time 35 minsAuthor Giada De Laurentiis
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes under the package directions, about 9 minutes. Drain well reserving 2 cups of pasta water.
- Heat a large skillet over medium high heat. Add the olive oil, mushrooms and 1/2 teaspoon kosher salt to the pan and cook, stirring occasionally with a wooden spoon until the mushrooms are golden brown, about 8 to 10 minutes. Add the shallots and cook an additional 2 minutes to soften. Crumble in the dried thyme and deglaze with the white wine. Cook stirring often until almost evaporated, about 4 minutes. Sprinkle the flour over the mixture and stir with a wooden spoon to create a paste. Cook for 1 minute stirring often. Whisk in the cream and remaining 1 1/2 teaspoons salt and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the chicken and 3/4 cup of reserved pasta water. Add the pasta to the sauce and top the bare pasta with the parmesan cheese. Toss well to coat adding more pasta water as need to maintain the saucy consistency. Stir in the peas to warm through. Serve topped with more parmesan cheese if desired.
CREAMY CROCK POT CHICKEN TETRAZZINI RECIPE - FLOUR ON MY FACE
From flouronmyface.com
Ratings 1Calories 454 per servingCategory Main Dish
- Put the cubed chicken in the crock pot and add the drained canned mushrooms, cream of mushroom soup, diced onion, and chicken broth.
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