Best 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!

QUICK & EASY CHICKEN TETRAZZINI RECIPE

Steps:

• Mix cream cheese spread, milk and garlic powder until blended. Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cream cheese mixture and peas; cook and stir 5 min. or until heated through.
• Drain spaghetti. Add to chicken mixture in skillet with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

EASY SKILLET CHICKEN TETRAZZINI

Steps:

• In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
• Add chicken cubes, and saute until chicken is cooked through.
• Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
• Pour soup into saute pan with chicken and veggies, and stir.
• Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
• Add parmesan cheese,stir until melted.
• Serve over cooked thin spaghetti, or egg noodles.
• Note: The amount of chicken you use, depends on the size of the breasts.
• Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

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 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.

QUICK & EASY CHICKEN TETRAZZINI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in large ovenproof nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Remove chicken mixture from skillet; cover to keep warm.
• Whisk flour and milk until blended. Add to broth in same skillet; mix well. Bring to boil, whisking constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently. Remove from heat.
• Heat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp. Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan.
• Broil, 4 inches from heat, 2 min. or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil.

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, 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:

• Prepare pasta per package directions and drain. Set aside.
• Saute onion and celery in melted butter until soft.
• Add mushrooms and garlic and continue to saute for a few minutes.
• Add chicken and sautee with mushrooms and garlic for 2 minutes.
• Stir in the 2 jars of alfredo sauce, heat through.
• Add ground black pepper and cayenne to taste, mix well.
• Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
• Pour alfredo mixture over pasta.
• Using 2 forks, blend the pasta and alfredo mixture well.
• Sprinkle Parmesan cheese over casserole.
• Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
• Let dish set for 10 minutes before serving.

EASY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Stir in 1 cup mozzarella and 1/4 cup Parmesan; cook and stir 2 min. or until mozzarella is melted. Add spaghetti, chicken and vegetables; mix lightly.
• Spoon into 1-1/2-qt. casserole.
• Bake 20 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 2 min. or until mozzarella is melted.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat Oven to 350 degrees.
• Lightly grease 11x7 casserole dish with cooking spray.
• Layer spaghetti, chicken, small pats of butter, and seasonings to taste (approx. 3 times).
• In a small saucepan, combine chicken broth and 1-2 tablespoons flour over med-high heat for approx 5 min (or until the flour has dissolved nicely).
• Pour broth mixture over the layered spaghetti, chicken and butter.
• Top with parmesan cheese
• Place dish in oven and cook for 25-30 min, or until top is bubbly and lightly browned.

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.