Best 8 Chicken Tetrazzini With Cheddar Cheese Recipes

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.

CHICKEN TETRAZZINI WITH CHEDDAR AND PIMENTOS

Steps:

• 1. Preheat oven to 375. Coat a 3 quart baking dish with cooking spray. Cook spaghetti in pot of boiling salted water as pkg. directs. Drain.
• 2. Saute celery and onion in butter in large pa over medium high heat 3 minutes. Add mushrooms and bell pepper. Cook 3 minutes. Add garlic; cook 1 minute. Stir in flour, then milk, stirring constantly til thickened. Add cheddar, pimentos, Worcestershire, and nutmeg. Stir to melt Cheddar. Stir in sherry and season with salt, black pepper and red pepper flakes.
• 3. Add chicken, almonds and spaghetti to the pan. transfer mixture to prepared baking dish. Sprinkle Parmesan over the top and bake tetrazzini til bubbly, 15 to 20 minutes.

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

EASY CHICKEN TETRAZZINI

Steps:

• Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
• In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.

CHICKEN TETRAZZINI FOR A CROWD

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.

FAST AND EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

CHICKEN TETRAZZINI WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 375°; coat a 3 quart baking dish with nonstick cooking spray; set aside.
• Saute celery and onion in butter in a large saucepan, 3 minutes.
• Add in mushrooms and bell pepper; cook 3 minutes.
• Blend in flour; add milk, stirring constantly until thickened.
• Add in cheddar, pimento, Worcestershire, salt, red pepper flakes, garlic, black pepper, and nutmeg; stir to melt cheddar; stir in sherry.
• Add chicken, 3/4 cup almonds, and spaghetti to the saucepan; stir to combine; transfer mixture to prepared baking dish.
• Mix the remaining 3/4 cup almonds with Parmesan cheese; sprinkle over top of spaghetti mixture.
• Bake, uncovered, until bubbly, 15-20 minutes.

CHICKEN TETRAZZINI

Steps:

• 1. Boil spaghetti slightly al dente according to package instructions. Drain well.
• 2. Heat 2 tablespoons vegetable oil in large skillet over medium heat. Add chicken and cook until golden brown on both sides and almost fully cooked through. Remove chicken to plate and let rest.
• 3. Preheat oven to 350 degrees.
• 4. Melt 2 tablespoons butter with 1 tablespoon oil in same large skillet over medium heat. Add mushrooms and cook until lightly browned; stirring several times. Add the onions and continue cooking until the onions are soft and the mushrooms are browned; stirring several times. Add the garlic and cook for 1 minute; stirring constantly. Plate vegetables and cover loosely with aluminum foil.
• 5. Melt 4 tablespoons butter over medium low heat. Whisk in flour. Cook for 2 minutes whisking constantly. Add cream and chicken broth alternating between the two. Whisk until creamy and smooth. Add the cooked vegetables to the sauce. Simmer until slightly thickened whisking frequently. Reduce heat to low and slowly add half of both cheeses alternating between the two and whisking until melted. Whisk in the dried parsley and crushed red pepper flakes.
• 6. Cut chicken into bite size pieces. In a 9×13 inch casserole dish combine the cooked pasta, cut chicken, and sauce stirring to combine. Sprinkle with the remaining cheese and bake covered for 30 minutes or until the cheese is melted and the casserole is heated through.