Chicken Tetrazzini With Cheddar Cheese Food

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.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
• Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
• Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 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.

CHICKEN TETRAZZINI WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
• Saute celery and onion in butter in a large saucepan, 3 minutes.
• Add in mushrooms and bell pepper; cook 3 minutes.
• Blend in flour; add milk, stirring constantly until thickened.
• Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
• Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
• Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
• Bake, uncovered, until bubbly, 15-20 minutes.

CHICKEN OR TURKEY TETRAZZINI

Steps:

• Preheat oven 350 degrees and grease a 2 quart baking dish.
• In a microwaveable safe bowl, cover and cook the onion and optional bellpepper until tender; about 3-5 minutes.
• Combine all remaining ingredients with the onion/bellpepper mixture, except 1/4 cup cheddar cheese. That includes the chicken or turkey, spaghetti, cream of mushroom soup, 1 1/4 cup cheddar cheese, Parmesan, milk, mushrooms, bacon, garlic powder, salt and pepper.
• Turn into the prepared baking dish. Sprinkle additional 1/4 cup cheddar on top and bake about 30 minutes or until bubbly.

CHICKEN TETRAZZINI

Steps:

• Cook the spaghetti according to the package instructions.
• Dissolve the bouillon in a bowl of water.
• Add soup, celery salt, and pepper.
• Drain spaghetti; add soup to mixture.
• Stir in chicken, onion, pimentos and 1/2 cup of cheese.
• Transfer to a greased 8 inch square baking dish.
• Top with the remaining cheese.
• Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

CHEESY CHICKEN TETRAZZINI

Steps:

• Combine first 3 ingredients in a saucepan;bring to a boil.
• Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
• Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
• Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
• Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
• Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
• Sprinkle with remaining cup of cheese and top with almonds.
• Bake an additional 5 minutes.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In skillet, cook chicken in butter, 2 minutes.
• Add mushrooms, cook and stir 2 minutes.
• Stir in flour, add the broth.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
• Fold in the spaghetti.
• Put in a greased pan or casserole dish.
• Sprinkle with parmesan.
• Bake, uncovered at 350* for 30 minutes.

SHERRY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325 degrees. Lightly butter a 2-qt casserole with some of the butter; set aside.
• In a large saucepan, over medium heat, melt remaining butter. Add mushrooms and garlic. Cook and stir until mushrooms are soft. Transfer to a medium bowl; set aside.
• In the same saucepan, whisk together chicken broth and sauce mix. Over high heat, bring to a boil. Add half-and-half and sherry. Stir in Swiss cheese. Cook and stir until cheese is melted.
• Add pasta to saucepan. Cook over low heat for 8-10 minutes or until pasta is al dente, stirring occasionally. Remove from heat. Stir in chicken and mushroom mixture.
• Transfer to prepared casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes or until heated through.