Slow Cooked Chicken Tetrazzini Recipes

Steps:

• 1. Put a disposable slow cooker liner in your slow cooker.
• 2. Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
• 3. Chop onion and put onion and chicken in the slowcooker.
• 4. Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
• 5. Cover and cook on low for 4 to 5 hours.
• 6. Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
• 7. Cover and cook for another 20 minutes.
• 8. Stir in milk, cooked spaghetti, and half of the parmesean cheese.
• 9. Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.

Steps:

• In crockpot, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley. Cover and cook on low 4-5 hours.
• Turn control to high. Add mushrooms.
• In a small bowl, dissolve cornstarch in water; stir into crockpot. Cover and cook on high 20 minutes.
• Stir in half and half, cooked spaghetti, and half the cheese. Cover and heat on high 5-10 minutes. Serve with remaining cheese.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.