Ashleys Different Chicken Tetrazzini Recipes
ASHLEY'S DIFFERENT CHICKEN TETRAZZINI
This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.
Provided by Ashley
Categories Chicken Thighs
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
- Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 30.4 g, Cholesterol 78.9 mg, Fat 22.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 841.6 mg, Sugar 3.6 g
ASHLEY'S DIFFERENT CHICKEN TETRAZZINI
This dish is a little different than a traditional tetrazzini. It has no mushrooms and is made with cheese, onion, bell pepper, soup, and Worcestershire. No one eats this and leaves my house without the recipe.
Provided by Ashley
Categories Chicken Thighs
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken thighs into a large saucepan, pour in water, and bring to a boil. Reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. Drain, retaining chicken stock.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. Cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
- Combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, Worcestershire sauce, Cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 30.4 g, Cholesterol 78.9 mg, Fat 22.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 841.6 mg, Sugar 3.6 g
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