Ranchtetrazzini Recipes

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.

RANCH TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• Mix spaghetti, chicken, broth, soup and ranch mix in a 2 quart casserole dish.
• Sprinkle cheese and bread crumbs over the top.
• Bake for 25 minutes or until hot and bubbly.

VEGGIE TETRAZZINI

Steps:

• Cook spaghetti until al dente and drain.
• While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
• While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
• When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
• Bake for 25 minutes.
• Let cool for 5-10 minutes to set up.
• Enjoy with some garlic bread!