Lighter Chicken Tetrazzini Recipes

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:

• 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:

• Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
• In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
• Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
• Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
• Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Steps:

• Preheat oven to 450 degrees.
• Cook pasta (omit salt and fat).
• Drain.
• In a large nonstick skillet, add onion powder, sherry, and mushrooms.
• Cover and cook until mushrooms are tender (about 4 minutes).
• Drain off about half of the liquid.
• In a large bowl, combine peas, milk, sour cream, cheese, and soup.
• Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
• Gently toss to combine.
• Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
• Combine breadcrumbs and butter in a small cup, tossing to combine.
• Sprinkle breadcrumb mixture over pasta mixture.
• Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

Steps:

• Preheat oven to 350*.
• Melt butter in large stockpot coated with cooking spray over medium high heat. Add onion, celery, pepper, salt and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry, cook 1 minute.
• Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture. If using panko crumbs, spray with cooking spray after sprinkled on top.
• Bake at 350* for 30 minutes or until lightly browned. Remove casserole from oven, let stand 15 minutes. Yields 2 casseroles.
• To freeze unbaked casserole: Prepare through step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store in freezer for up to 2 months.
• To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350*. Remove foil; reserve foil. Remove plastic wrap and discard. Cover casserole with reserved foil; bake at 350* for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Steps:

• Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Bring a large pot of heavily salted water to a boil. Break the noodles in half and cook according to package instructions. Drain the pasta and set aside.
• Coat the chicken pieces with olive oil and season with salt and pepper. Place the chicken on a baking sheet and bake for 15 to 20 minutes or until no longer pink. Remove the baking sheet from the oven and let the chicken cool. When cool enough to handle, dice it and set aside.
• In same pot as you cooked the noodles in, melt the butter over medium heat. Add the onion, celery, and mushrooms, and cook, stirring, until soft, about 8 minutes. Season with the salt, add the sherry, and cook for about 1 minute. Gradually add the flour to the pot while stirring to coat the vegetables. Cook, stirring constantly, until the mixture is thick, about 5 minutes. Begin gradually adding the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes or until thickened. Add the cream cheese and stir until melted. Add 1 cup of the Parmesan cheese to the pasta and cooked chicken and stir until combined. Pour the mixture into the prepared casserole dish.
• Mix the bread crumbs with the remaining 1/3 cup of Parmesan cheese in a small mixing bowl. Sprinkle the topping evenly over the casserole. Bake for 30 minutes or until bubbly and browned on top. Let the casserole rest for 10 minutes before serving.

Steps:

• Preheat oven to 350 F.
• Melt butter in a large stockpot coated with cooking spray over medium high heat.
• Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
• Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
• Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
• Add pasta (precooked) and chicken and stir until blended.
• Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
• Bake at 350F for 30 minutes or until lightly browned.
• Remove from oven and let stand 15 minutes prior to serving.