One Pot Chicken Tetrazzini Food

ONE POT CHICKEN TETRAZZINI

Steps:

• Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
• Add the cubed chicken, mushrooms, and diced onion to the pot.
• Season with the garlic powder, Italian seasoning, salt, and pepper.
• Cook and stir for 5-7 minutes until chicken is seared on all sides and vegetables are soft.
• Break the spaghetti noodles in half and add to the pot.
• Pour over the chicken broth and push down the noodles with a wooden spoon if necessary to make sure they are covered by liquid.
• Turn heat to medium-low and simmer for 10-12 minutes until pasta is cooked through, stirring often to make sure the noodles don't stick.
• Remove the pan from the heat.
• Use tongs to toss the cream cheese, parmesan, and parsley together until cheese is melted.

ONE POT CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 F degrees.
• Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
• Stir in thyme, salt, and pepper, then add flour, stirring to coat completely.
• Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
• Stir in prepared egg noodles, shredded chicken, frozen peas, and Parmesan cheese.
• In a small mixing bowl, combine remaining 1 Tbsp melted butter with panko breadcrumbs, then sprinkle over top of the dish. Season with additional black pepper if desired, then bake, uncovered, for 35-45 minutes until golden brown and bubbly.

ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

Steps:

• Heat oven to 375°F.
• In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
• Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
• Bake about 15 minutes or until bubbly.

SUPERB CROCK POT CHICKEN TETRAZZINI

Steps:

• In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour.
• In a bowl, combine water, evaporated milk and sherry; stir well.
• Pour over chicken mixture.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid.
• Sprinkle with cheese.
• Cook on High for 15 to 20 minutes, or until pasta is done.

ONE-POT CHICKEN TETRAZZINI

Steps:

• Heat butter in a saucepan over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add broth, spaghetti, chicken meat, condensed cream of chicken soup, and sliced mushrooms. Cover and bring to a boil, about 5 minutes. Reduce heat and simmer until spaghetti is tender, about 20 minutes.