Best 6 Easy Yummy Creamy Chicken Tetrazzini Recipes

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.

CREAMY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
• Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
• In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
• Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined.
• Use tongs to stir in chicken and noodles.
• Pour mixture evenly into prepared baking dish.
• Sprinkle the top with shredded mozzarella, then parmesan.
• Bake in preheated oven for 30 minutes or until hot and bubbly.

CREAMY CHICKEN TETRAZZINI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.

EASY CHICKEN TETRAZZINI FOR A LARGE FAMILY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until tender, about 5 minutes. Pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. Add about half the Cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. Stir chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce into the soup mix; cook until hot.
• Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese. Sprinkle paprika over the cheese layer.
• Bake in preheated oven until the liquid is bubbling, about 45 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.