Best Mock Potluck Tetrazzini Recipes

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).
• Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Sauté until crisp tender, 3-5 minutes.
• Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
• Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
• Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente.
• While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom!
• When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
• Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top.
• Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!

MUSHROOM TETRAZZINI

Steps:

• Preheat oven broiler.
• Cook spaghetti as label directs.
• cut cheese slices into small pieces (reserve 1/2 cup for topping).
• Melt butter in 3 quart saucepan over medium heat and saute onion and mushrooms till tender (about 5 minutes).
• stir in flour, salt and pepper until blended.
• Gradually stir in milk & wine.
• Add cheese & parsley stirring constantly until mixture is thickened and cheese is melted.
• place hot spaghetti in large deep oven proof dish.
• Pour sauce over hot spaghetti and sprinkle with reserved cheese.
• Broil until cheese is melted.

CHICKEN TETRAZZINI FOR A CROWD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
• Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350ºF.
• Remove meat from chicken; discard bones.
• Cut chicken pieces in chunks to equal 3 cups.
• Save remaining chicken for another use.
• In Dutch oven cook spaghetti according to package directions.
• Add asparagus the last 1 minute of cooking.
• Drain.
• Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
• Stir in flour and black pepper until well combined.
• Add broth and milk all at once.
• Cook and stir until thickened and bubbly.
• Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
• Toss gently to coat.
• Spoon pasta mixture into 3-quart rectangular baking dish.
• In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
• Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through.
• Let stand for 5 minutes before serving.
• Sprinkle with parsley before serving.

MAKE-AHEAD TURKEY TETRAZZINI

Steps:

• Cook spaghetti as directed on package. Drain.
• Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
• Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

MOCK POTLUCK TETRAZZINI

Steps:

• 1. Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.2. In a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add soy flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, cream, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.3. Add Muenster cheese. Stir just until cheese melts. Remove from heat.4. Stir in chicken until well coated. Spoon into baking dish.5. In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of chicken mixture.6. Bake 30 minutes or until very bubbly and heated through.