Best 7 Chicken Tetrazzini Family Style Oamc Recipes

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Indulge in the delectable sensation of Chicken Tetrazzini, a quintessential dish that has tantalized taste buds for generations. This classic casserole combines tender chicken, sautéed mushrooms, and a creamy Alfredo sauce, enveloped in a blanket of melted cheese. Served over a bed of al dente spaghetti, each bite offers a harmonious blend of textures and flavors, leaving you craving more.

In this curated collection of recipes, we present a diverse range of Chicken Tetrazzini renditions, each with its own unique twist. From the traditional version, brimming with homemade Alfredo sauce and Parmesan, to variations featuring sun-dried tomatoes, spinach, or even a touch of white wine, these recipes cater to every palate.

Whether you prefer a comforting family-style meal or an elegant dish for a special occasion, our Chicken Tetrazzini recipes have got you covered. Transport yourself to culinary heaven with every bite of this timeless classic, now reimagined with a modern touch.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TETRAZZINI OAMC



Chicken Tetrazzini OAMC image

Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking

Provided by e_lizard_owen

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

8 ounces spaghetti
1 1/4 cups finely chopped onions
3 tablespoons margarine
1 cup green bell pepper, chopped
4 cups monterey jack cheese, grated
2 (10 3/4 ounce) cans cream of mushroom soup
10 3/4 ounces soup can milk
salt and pepper
5 1/2 cups diced chicken, cooked

Steps:

  • Break spaghetti in half and cook as directed on package until al dente; drain.
  • Sauté onions in margarine until transparent, about 10 minutes.
  • Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
  • Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.

Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7

MAKE-AHEAD CHICKEN TETRAZZINI



Make-Ahead Chicken Tetrazzini image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 ounces ziti
2 tablespoons unsalted butter
1 tablespoon canola oil
2 boneless, skinless chicken breasts
2 cups small cauliflower florets
1/2 medium onion, chopped
1 pound cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup chicken broth
2/3 cup heavy cream
4 ounces cream cheese, at room temperature
3/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
2 sprigs fresh thyme, leaves only
One 4.5-ounce can diced green chiles

Steps:

  • Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
  • Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
  • Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
  • Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
  • When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

CHICKEN TETRAZZINI FAMILY STYLE - OAMC



Chicken Tetrazzini Family Style - OAMC image

Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.

Provided by BamaKathy

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 lbs chicken breasts, cut into bite sized pieces
1 (8 ounce) jar sliced mushrooms, reserve liquid
3/8 cup butter
1 (5 ounce) jar pimientos, drained
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups evaporated milk
1/8 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/4 teaspoon salt
8 ounces spaghetti, broken into thirds
1/2 medium onion, diced
1 cup grated sharp cheddar cheese
1/4 cup shredded parmesan cheese
1 cup plain breadcrumbs

Steps:

  • In large pot, boil spaghetti according to package directions.
  • Drain.
  • Mix with mushrooms, reserving mushroom liquid for later use.
  • Add pimentos (drained).
  • Set aside.
  • In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
  • Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
  • Slowly add evaporated milk and stir until smooth.
  • Continue simmering for five minutes.
  • Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
  • Pour sauce over.
  • Sprinkle top with parmesan, and cheddar.
  • In microwave, melt remaining butter and combine with bread crumbs.
  • Sprinkle over the top of the cheeses.
  • Bake uncovered at 350 degrees for 25 minutes.
  • IF FREEZING, I freeze after adding the breadcrumbs and before baking.
  • After freezing, allow to thaw overnight in refrigerator and then bake as directed.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 20

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

MOM'S CHICKEN TETRAZZINI



Mom's Chicken Tetrazzini image

Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. -Jennifer Petrino, Newnan, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

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.

Nutrition Facts : Calories 533 calories, Fat 23g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 1133mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.

CHICKEN TETRAZZINI FOR A CROWD



Chicken Tetrazzini for a Crowd image

If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!

Provided by Lois Shaw

Categories     Main Dish Recipes     Pasta     Chicken

Yield 20

Number Of Ingredients 7

1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
  • Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 21.4 g, Cholesterol 49.4 mg, Fat 12 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.2 g, Sodium 506.4 mg, Sugar 2 g

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to the dish. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcook the chicken. Chicken should be cooked through, but not dry. The best way to check for doneness is to use a meat thermometer. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Make sure the sauce is thick enough. The sauce should be thick enough to coat the pasta and chicken. If it's too thin, you can add a little cornstarch or flour.
  • Serve immediately. Chicken Tetrazzini is best served immediately after it's made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Chicken Tetrazzini is a classic comfort food dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your Tetrazzini with a lot of mushrooms or a lot of cheese, there's a recipe out there that's perfect for you. So next time you're looking for a quick and easy meal, give Chicken Tetrazzini a try. You won't be disappointed.

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