Easy Slow Cooker Chicken Tetrazzini Food

SLOW-COOKER CHICKEN TETRAZZINI

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add chicken, mushrooms, onion, Italian seasoning and salt to slow cooker.
• Cover; cook on High heat setting 3 to 4 hours.
• Stir in whipping cream and cream cheese. Cover; cook 10 to 12 minutes or until cheese is melted.
• Meanwhile, cook spaghetti as directed on box. Drain; stir into chicken mixture until well blended. Sprinkle with Parmesan cheese.

SLOW COOKER CHICKEN TETRAZZINI

Steps:

• Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
• Cover, and cook on High for 3 hours.
• Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
• Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

CHICKEN TETRAZZINI IN A SLOW COOKER

Steps:

• 1. Put a disposable slow cooker liner in your slow cooker.
• 2. Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
• 3. Chop onion and put onion and chicken in the slowcooker.
• 4. Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
• 5. Cover and cook on low for 4 to 5 hours.
• 6. Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
• 7. Cover and cook for another 20 minutes.
• 8. Stir in milk, cooked spaghetti, and half of the parmesean cheese.
• 9. Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

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.

SLOW COOKER CREAMY CHICKEN TETRAZZINI RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in bottom of slow cooker.
• Pour melted butter on top of chicken
• Sprinkle Italian dressing mix on top of chicken and butter.
• Top with diced onion and minced garlic.
• In a small bowl, whisk together cream of chicken soup and chicken broth, then pour over chicken.
• Cut cream cheese into small cubes and place on top.
• Cover and cook on high for 3-4 hours.
• Remove chicken from slow cooker and shred or dice; set aside.
• Add cornstarch to the slow cooker and whisk until smooth.
• Add chicken and cooked fettuccine to the sauce in the slow cooker and mix until combined.
• Garnish with parsley and serve.

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.