Best 4 Potluck Chicken Tetrazzini Recipes

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350ºF.
• Remove meat from chicken; discard bones.
• Cut chicken pieces in chunks to equal 3 cups.
• Save remaining chicken for another use.
• In Dutch oven cook spaghetti according to package directions.
• Add asparagus the last 1 minute of cooking.
• Drain.
• Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
• Stir in flour and black pepper until well combined.
• Add broth and milk all at once.
• Cook and stir until thickened and bubbly.
• Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
• Toss gently to coat.
• Spoon pasta mixture into 3-quart rectangular baking dish.
• In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
• Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through.
• Let stand for 5 minutes before serving.
• Sprinkle with parsley before serving.

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.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees.
• Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
• To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
• Set aside.
• In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
• Add corn flake crumbs on top of casserole.
• Drizzle with melted butter.
• Bake for 30-45 minutes until hot in center.
• VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.

POTLUCK CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last minute of cooking. Drain. Return to pan.
• Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture.
• Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.