Healthy Chicken Tetrazzini Food

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.

HEALTHY CHICKEN TETRAZZINI

Steps:

• Prepare pasta as directed on package, set aside.
• Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
• Dissolve the bullion in the hot water to make broth.
• Stir in soups, broth, peas and shredded carrots and cook until all is heated.
• Transfer above into large casserole dish(es).
• Mix in the chicken and cheddar cheese.
• Sprinkle the parmesan cheese over the top(s).
• Bake in a 350 degree oven for about 15-20 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:

• Melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
• Stir in flour.
• Gradually add broth, milk, and cream cheese.
• Bring to a boil, and cook 5 minutes, stirring constantly.
• Remove from heat and stir in 2 Tbsp.
• of Parmesan cheese and the next 5 ingredients.
• Taste for sesonings it may need some salt.
• Stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
• Sprinkle with remaining Parmesan cheese.
• Cover casserole and bake at 350 F for 20 minutes, then uncover and bake 10 minutes more.
• Let stand 5 minutes before serving.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
• Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
• Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

CHICKEN TETRAZZINI

Steps:

• In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

CHICKEN TETRAZZINI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, melt butter in a large dutch oven and saute green pepper and onion until peppers are crisp tender.
• Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder, and salt.
• Drain spaghetti and add to mixture, toss.
• Pour into a greased 13 X 9 baking dish.
• Bake at 350 degrees for 50-60 minutes.
• Sprinkle with cheese and bake for 10 more minutes or until cheese is melted.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
• To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
• Set aside.
• In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
• Add corn flake crumbs on top of casserole.
• Drizzle with melted butter.
• Bake for 30-45 minutes until hot in center.
• VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.