Best 9 Easy Chicken Tetrazzini 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.

FAST AND EASY CHICKEN TETRAZZINI

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.

EASY SLOW COOKER CHICKEN TETRAZZINI

Steps:

• Place the chicken strips, chicken broth, white wine, onion, salt, thyme, black pepper, and parsley into a slow cooker, and set the cooker on Low. Cover, and cook for about 5 hours, then raise setting to High. Stir in the mushrooms; mix the cornstarch and water together in a small bowl, and stir the mixture into the slow cooker. Recover, and cook until sauce is thickened, about 20 more minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.

EASY CHICKEN TETRAZZINI

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!

EASY CHICKEN TETRAZZINI

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.

EASY, YUMMY, CREAMY, CHICKEN TETRAZZINI

Steps:

• Cook noodles as directed on box.
• Partially thaw chicken, then dice.
• Cook chicken in skillet.
• In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
• When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
• Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
• Add salt and pepper at end to taste.

EASY CHICKEN TETRAZZINI

Steps:

• Melt margarine in a large saucepan over medium-high heat.
• Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
• Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
• Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
• Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
• Stir in cheese and add cooked spaghetti; toss gently.
• Yields about 1 cup per serving.

EASY CHICKEN TETRAZZINI

Steps:

• 1. In a large skillet, saute mushrooms in butter.
• 2. Add chicken , sour cream and soup. Cook just till heated and combined.
• 3. Add cooked angel hair pasta to the soup-chicken mixture. Season with salt and pepper.
• 4. Grease a 13 X 9 inch baking dish. Add mixture and top with grated Parmesan cheese.
• 5. Bake at 350 degrees for 30-40 minutes or until bubbly.

EASY CHICKEN TETRAZZINI RECIPE - (4.6/5)

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° F for 25 minutes.