Chicken Tetrazzini With Cheddar And Pimentos Recipes

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.

Steps:

• For the mushroom saute: Bring a large pot of salted water to a boil.
• Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
• Cook the spaghetti to al dente. Drain well and cool.
• For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
• Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
• In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.

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:

• 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.

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.

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Steps:

• 1. Cook pasta, drain and place in a 9x13 inch baking dish.
• 2. Saute onion in butter until soft in a large saucepan. Remove from heat; blend in flour, bouillon, salt, dry mustard and pepper.
• 3. Place pan on med. high heat and slowly stir in evap. milk and water. Cook, stirring until thickened and the sauce boils for 1 minute. Turn off heat and add pimentos.
• 4. Mix 2 cups of the sauce with the drained spaghetti in the baking dish, making a well in the center to hold the chicken. Combine chicken with remaining sauce; spoon into speghetti; sprinkle cheeses on top.
• 5. Bake 450 degrees for 20 minutes. The recipe calls for a can of mushrooms. If you use the mushrooms, include the liquid from the can and reduce the amount of water by that much. Sometimes I add a bag of frozen peas to make it a one-dish supper! I increase the cooking time by 10 minutes.

Steps:

• Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
• Cover, and cook on High for 3 hours.
• Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
• Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until tender, about 5 minutes. Pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. Add about half the Cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. Stir chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce into the soup mix; cook until hot.
• Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese. Sprinkle paprika over the cheese layer.
• Bake in preheated oven until the liquid is bubbling, about 45 minutes.