2-FOR-1 CHICKEN TETRAZZINI
A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. -Helen McPhee, Savoy, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.
Nutrition Facts : Calories 576 calories, Fat 30g fat (17g saturated fat), Cholesterol 144mg cholesterol, Sodium 814mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
RANCH TETRAZZINI
Super fast, super easy, super cheap, super good! It's also super easy to clean up, as it's a one dish meal. Great for left overs! Prep time includes cooking the spaghetti and shredding chicken.
Provided by JESMom
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 378.4, Fat 11.2, SaturatedFat 3.9, Cholesterol 11, Sodium 1095.2, Carbohydrate 52.8, Fiber 2, Sugar 3, Protein 15.6
CHICKEN TETRAZZINI
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
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