Best 5 Creamy Chicken Tetrazzini Recipes

CREAMY CHICKEN TETRAZZINI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat., Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.

CREAMY CHICKEN TETRAZZINI

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.

CREAMY CHICKEN TETRAZZINI

Steps:

• Cook spaghetti as directed on package; drain.
• Melt butter; add onion and cook until golden brown. Add flour, salt, pepper,poultry seasoning and slowly add broth and cream. Stir until mixture begins to boil. Add chicken.
• Place half spaghetti in buttered 13x9 casserole dish. Add half chicken mixture; repeat.
• Sprinkle cheese on top.
• Bake at 400 for 20 minutes or until bubbly.

EASY, YUMMY, CREAMY, CHICKEN TETRAZZINI

Steps:

• Cook noodles as directed on box.
• Partially thaw chicken, then dice.
• Cook chicken in skillet.
• In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
• When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
• Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
• Add salt and pepper at end to taste.

CHEESY AND CREAMY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
• Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
• Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
• Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.