Not Moms Chicken Tetrazzini Food

CHICKEN TETRAZZINI

Steps:

• Melt butter in saucepan; blend in flour, salt and pepper.
• Cook until smooth and bubbly.
• Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
• Stir in sherry, chicken, mushrooms and spaghetti.
• Pour into casserole dish and sprinkle cheese evenly over the top.
• Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.

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.

NOT MOM'S CHICKEN TETRAZZINI

Steps:

• 1. Cook vermicelli, drain and return to pot and toss with chicken broth
• 2. Stir together chopped chicken and next 9 ingredients in a large bowl; add vermicelli and toss well
• 3. Spoon mixture into 1 lightly greased 11 x 14 inch baking dish or two 11 x 7 baking dishes. Sprinkle evenly with of cheddar cheese
• 4. Bake covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
• 5. NOTE: Freeze unbaked casserole up to 1 month if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.
• 6. ANOTHER NOTE: fat-free soup can be used, but it does not taste as good - it's a little bland.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

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.

MOM'S CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F Bring a large pot of water to boil. Add about a tablespoon of salt to the water and add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).
• Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbsp olive oil, enough for a light coat on the bottom of the pan. Dice mushrooms, slice green onion and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Sauté until crisp tender, 3-5 minutes.
• Add both cans of soup, and then fill one can with milk and add to skillet; mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
• Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
• Add additional water (or chicken broth) as necessary and bring water back to a boil. Cook spaghetti in this water until al dente.
• While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this; you don't want it to burn on the bottom!
• When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
• Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, making sure to press into the corners. Cover with Aluminum foil and bake for 1 hour. After an hour, remove cover and bake an additional 15-30 minutes, until cheese is bubbly and casserole is golden on top.
• Let cool 5-10 minutes. Cut into squares with a spatula and serve with your favorite veggie or salad. YUM!

CHICKEN CAESAR TETRAZZINI

Steps:

• Cook spaghetti according to package directions.
• (I cut out a step here and just mix it all in the cassarole dish).
• Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl.
• Place mixture in a 2-quart cassarole.
• Mix together parmesan cheese and bread crumbs; sprinkle over spaghetti mixture.
• Bake at 350° for 25 minutes or until cassarole is hot and bubbly.

MOM'S CHICKEN TETRAZZINI RECIPE - (4.1/5)

Steps:

• • Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9 in. baking dish. Add 2 teaspoons butter and toss to coat. • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onion to drippings; cook and stir over medium high heat 5-7 minutes or until tender. Remove from pan. • In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and onion mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese. • Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.