Best One Pot Chicken Tetrazzini Recipes

ONE-POT CHICKEN TETRAZZINI

One-Pot Chicken Tetrazzini image

Really, one pot! Growing up, we made this chicken tetrazzini with leftover turkey but this recipe uses leftover chicken. This hearty recipe is versatile - customize it for your family and what's in your fridge!

Provided by JannieRee

Categories Main Dish Recipes Pasta Chicken

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

½ stick butter
1 onion, chopped
1 rib celery, chopped
2 ½ cups chicken broth
1 ½ cups broken uncooked spaghetti
1 cup chopped leftover cooked chicken meat, or to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can sliced mushrooms, drained

Steps:

Heat butter in a saucepan over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add broth, spaghetti, chicken meat, condensed cream of chicken soup, and sliced mushrooms. Cover and bring to a boil, about 5 minutes. Reduce heat and simmer until spaghetti is tender, about 20 minutes.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 39.8 g, Cholesterol 66.6 mg, Fat 19.6 g, Fiber 2.5 g, Protein 18.2 g, SaturatedFat 9.4 g, Sodium 1436.7 mg, Sugar 4.1 g

ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

One-Pot Gluten-Free Chicken Tetrazzini image

This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
8 oz sliced mushrooms
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free spaghetti noodles, broken
1 can (18.5 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups chopped cooked chicken breast
4 oz gluten-free cream cheese, cut into chunks
1 teaspoon garlic salt
1/8 teaspoon pepper
1 cup frozen sweet peas, thawed
1 cup gluten-free shredded Italian cheese blend (4 oz)
1 cup Corn Chex™ cereal, coarsely crushed

Steps:

Heat oven to 375°F.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
Bake about 15 minutes or until bubbly.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

ONE-POT CHICKEN TETRAZZINI

ONE-POT CHICKEN TETRAZZINI image

Categories Chicken Pasta Bake

Number Of Ingredients 10

Ingredients

1 medium onion
1/4 cup celery, chopped
2 tablespoons water
1 can (10.5 oz.) cream of chicken soup
2 1/4 cups chicken broth
1 teaspoon lemon juice
2 cups cooked chicken, cubed
1/4 pound spaghetti, uncooked
pepper to taste
shredded cheese (optional)

Steps:

1. In a large pan, saute onion and celery in water until tender. 2. Mix in soup, broth, lemon juice, and pepper. 3. Add uncooked chicken and spaghetti, bring to a boil. 4. Turn heat to low and cook for 15-20 minutes or until spaghetti is done. 5. Sprinkle with cheese.