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:

• Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
• Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
• Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
• Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
• Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
• Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)

Steps:

• Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
• Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
• Rest 5 minutes, then chop into small pieces, or shred.
• Preheat oven to 160°C / 325°F.
• Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
• Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
• Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
• Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
• Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
• Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

CHEESY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat butter in a large skillet over medium heat. Stir in chicken pieces, and cook to brown. Stir in mushrooms, and brown. Add red pepper and green onion, and cook several minutes, stirring constantly. Stir in flour, and cook several minutes, stirring until well blended. Gradually stir in chicken broth, cream, and sherry; cook, stirring, until smooth and thickened. Season with salt, pepper, and thyme.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender, about 8 minutes; drain.
• Toss chicken mixture with pasta, Parmesan cheese, and parsley. Spoon into a 1 1/2-quart baking dish.
• Bake in a preheated oven for 35 minutes. Remove, top with Jarlsberg cheese, and return to oven; bake until cheese is melted.

CHICKEN TETRAZZINI | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 220°c.
• Add the chicken, onions, and garlic granules to a large saucepan. Spray with low-calorie cooking spray and cook over a medium heat for 5 minutes until the outside of the chicken has coloured and the onion begins to soften.
• Add the stock and white wine stock pot to the saucepan. Add the mushrooms and stir.
• Simmer over a medium heat for 15 minutes until the stock has reduced and the chicken is cooked through. Once done, remove from the heat.
• While the chicken and mushrooms are cooking, add the spaghetti to another saucepan and cover with cold water. Bring to the boil and then reduce the heat to simmer for 10 minutes until the pasta is cooked and softened.
• Drain the pasta and add it to the pan with the chicken along with the spinach. Stir to combine until the spinach has wilted slightly.
• Add the light cheese spread to the saucepan and stir to coat the pasta and chicken mix. Season with salt and pepper to taste. (Note: it may not need any salt depending on the saltiness of the stock and cheese spread you used).
• Pour the mixture into a roasting dish and set aside while you prepare the topping.
• In a blender, blitz the bread to make breadcrumbs. Stir in the grated cheese and mustard powder to the breadcrumb mix.
• Sprinkle the breadcrumb mix on top of the spaghetti and chicken and spritz the top with low calorie cooking spray. Place into the middle of a hot oven for 20 minutes or until the top is lightly golden.
• Remove from the oven and serve.

CHICKEN TETRAZZINI CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
• Break the spaghetti up into shorter lengths and cook in boiling salted water following the package directions. Drain and set aside.
• Meanwhile, melt 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, for about 5 minutes, or until tender. Remove the mushrooms to a plate with a slotted spoon and set aside.
• Add 4 tablespoons of butter to the same pan and place it over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk the cream and chicken stock into the flour mixture. Add the dry Sherry to taste, if using. Add about half of the Parmesan cheese and continue to cook, stirring, until the sauce thickens. Taste and add kosher salt, as needed. If the sauce is too thick, add extra cream or stock.
• Add the mushrooms and cooked chicken to the sauce mixture and continue to cook until hot. Add chopped parsley, if using, and stir to blend.
• Turn the drained spaghetti into the prepared baking dish. Pour the sauce mixture over the pasta and spread it to cover. Top the casserole with the remaining Parmesan cheese.
• Bake the casserole in the preheated oven for 15 to 20 minutes, until hot, bubbly, and lightly browned.
• Serve chicken tetrazzini with a salad or fresh vegetables and extra Parmesan cheese.

CHICKEN AND HAM TETRAZZINI

Steps:

• Cook spaghetti according to directions, omitting salt and fat; drain well.
• Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
• Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
• Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
• Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
• Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
• Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
• Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
• Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
• Bake uncovered at 350F for 20 minutes or until bubbly.
• *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
• Add topping just before baking.

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.

CHEDDAR CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray.
• Remove chicken from bone and chop. Discard skin. Set aside.
• Cook spaghetti noodles according to package directions for al dente. Drain and set aside.
• In a large bowl, whisk together chicken broth, cream of mushroom soup, cream of chicken soup, Worcestershire sauce, onion flakes, and garlic powder. Stir in 1 cup of cheddar cheese.
• Layer cooked noodles and chopped chicken in the prepared pan. Pour soup mixture over casserole. Sprinkle the top of the casserole with the remaining cup of cheese.
• Bake uncovered for 30 minutes - 40 minutes, until bubbly.

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.