Cheesy And Creamy Chicken Tetrazzini Recipes

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.

Steps:

• Combine first 3 ingredients in a saucepan;bring to a boil.
• Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
• Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
• Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
• Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
• Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
• Sprinkle with remaining cup of cheese and top with almonds.
• Bake an additional 5 minutes.

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.

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.

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.

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.