Best 2 Cheesy And Creamy Chicken Tetrazzini Recipes

Indulge in a culinary delight with our creamy and cheesy chicken tetrazzini recipe, a classic dish that promises to tantalize your taste buds. Originating from the early 20th century, this Italian-American casserole combines tender chicken, sautéed mushrooms, and a rich sauce made from a blend of butter, flour, chicken broth, cream, and Parmesan cheese. Baked to perfection, the tetrazzini is topped with a crispy layer of bread crumbs and Parmesan cheese, resulting in a harmonious balance of flavors and textures.

Accompanying the main recipe are three additional variations that cater to diverse preferences. For those who enjoy a touch of spice, the spicy chicken tetrazzini adds a kick of heat with the addition of cayenne pepper and chili flakes. Seafood lovers will delight in the shrimp and crab tetrazzini, where succulent shrimp and crab replace the chicken, creating a delightful medley of flavors from the sea. And for a vegetarian option, the vegetable tetrazzini offers a vibrant combination of colorful vegetables, such as broccoli, zucchini, and bell peppers, making it a hearty and satisfying dish.

Here are our top 2 tried and tested recipes!

CREAMY CHICKEN TETRAZZINI

Creamy Chicken Tetrazzini image

Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

1 package (16 oz) vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 container (8 oz) sour cream
1 jar (6 oz) sliced mushrooms, drained
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g

CHEESY CHICKEN TETRAZZINI

Cheesy Chicken Tetrazzini image

This recipe came from Southern Living, way back in 1987. This is my favorite tetrazzini recipe. A great way to use up leftover chicken or turkey. Also, I often find myself with extra pasta...this is a great way to use that up as well!

Provided by breezermom

Categories Spaghetti

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves
6 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1 (7 ounce) package angel hair pasta or 1 (7 ounce) package spaghetti
1 medium green bell pepper, chopped
1/4 cup butter or 1/4 cup margarine, melted
2 1/2 tablespoons all-purpose flour
1 cup milk
1/4 cup dry white wine or 1/4 cup dry sherry
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimentos
1/8 teaspoon garlic powder
1/2 cup grated parmesan cheese
3 cups cheddar cheese, shredded and divided
1/2 cup sliced almonds, toasted

Steps:

Combine first 3 ingredients in a saucepan;bring to a boil.
Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
Sprinkle with remaining cup of cheese and top with almonds.
Bake an additional 5 minutes.

Nutrition Facts : Calories 747, Fat 45.1, SaturatedFat 22, Cholesterol 147.6, Sodium 1228.4, Carbohydrate 37.5, Fiber 2.8, Sugar 3.2, Protein 46.1

Tips:

For a richer flavor, use a combination of chicken broth and white wine in the sauce.
Add a handful of chopped fresh parsley or chives to the sauce for a pop of color and flavor.
If you don't have any mushrooms on hand, you can use chopped celery or carrots instead.
To make the dish ahead of time, cook the chicken and sauce according to the recipe, then let cool completely. Store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce separately, then combine and pour over the cooked pasta.
Serve the chicken tetrazzini with a side salad or roasted vegetables for a complete meal.

Conclusion:

Cheesy and creamy chicken tetrazzini is a classic comfort food dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own liking. With its creamy sauce, tender chicken, and flavorful mushrooms, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give chicken tetrazzini a try.

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