Simple Skillet Chicken Tetrazzini Food

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.

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 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.

SIMPLE SKILLET CHICKEN TETRAZZINI

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Stir in sauce, mushrooms and pepper. Reduce heat to low; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese.

EASY SKILLET CHICKEN TETRAZZINI

Steps:

• In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
• Add chicken cubes, and saute until chicken is cooked through.
• Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
• Pour soup into saute pan with chicken and veggies, and stir.
• Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
• Add parmesan cheese,stir until melted.
• Serve over cooked thin spaghetti, or egg noodles.
• Note: The amount of chicken you use, depends on the size of the breasts.
• Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

LOW-FAT CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
• Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
• Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
• Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

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.