Three Cheese Chicken Tetrazzini Food

THREE CHEESE CHICKEN TETRAZZINI

Steps:

• 1) Heat oven to 350. Coat a 13x9x2-inch baking dish or casserole with a nonstick spray.
• 2) Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.
• 3) In a large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Saute for 5 min. Add red pepper and sprinkle with flour. Cook, stirring, for 1 minute. Slowly stir in broth, heavy cream and milk. Simmer for 1 minute, until thickened.
• 4) Turn off heat; add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.
• 5) Bake at 350 for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes before serving.

THREE-CHEESE CHICKEN TETRAZZINI RECIPE

Steps:

• Heat oven to 350 degrees. Caot a 13" x 9" x 2" baking dish or casserole with non-stick cooking spray. Cook spaghetti following package directions. Drain and rinse with cold water. Set aside. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Saute for 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring for 1 minute. Slowly stir in broth, heavy cram and milk. Simmer for 1 minute, until thickened. Turn off heat and add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish. Bake at 350 degrees for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes befoe serving.

BEST CHICKEN TETRAZZINI

Steps:

• Cook chicken in lots of water until done. Save the stock!
• Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
• Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
• Drain spaghetti and place in 9 x 13 baking dish.
• In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
• In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
• Add whipping cream to above mixture and stir.
• Add the above to the chicken and toss.
• Spoon chicken evenly over spaghetti.
• Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
• Cover and refrigerate overnight.
• Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

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!