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Chicken tetrazzini recipes - 8 recipes

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Preheat oven to 325 degrees

  • 12 oz spaghetti
  • 1/2 stick butter (or less, if desired)
  • 2 bunches of green onions, chopped (green part included)
  • 1 medium jar diced pimentos (optional)
  • 2 cans cream of mushroom soup
  • 1 soup can of milk
  • 1 cup cubed Velveeta cheese plus some sliced for topping
  • 2 cups of cubed chicken
4.1/5 (17 Votes)

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• Preheat oven to 375°

  • 8 ounces uncooked spaghetti
  • 2 teaspoons plus 3 tablespoons butter, divided
  • 8 bacon strips, chopped
  • 1 small onion, chopped
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 3 cups coarsely shredded rotisserie chicken
  • 2 cups frozen peas (about 8 ounces)
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup grated Romano or Parmesan cheese
4.1/5 (7 Votes)

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BOIL CHICKEN, ALONG WITH SALT, PEPPER & A BOULLiON CUBE, IN ENOUGH WATER TO COVER

  • 4 LARGE CHICKEN BREASTS
  • 1 8OZ. PKGNOODLES
  • 2 2 OZ. JARS DICED PIMENTO
  • 1 CAN CREAM OF MUSHROOM SOUP
  • 1 41/2 OZ, CAN CHOPPED RIPE OLIVES
  • 2 CANS SLICED MUSHROOMS PLUS LIQUiD
  • 1 MEDIUM ONION, CHOPPED
  • 1 STICK MARGARINE
  • 1 8 oz. CAN WATER CHESTNUTS (OPTIONAL)
  • 1 LB VELVETTA CHEESE
  • 1/2 CUP MILK
  • 3/4 TBSP FLOUR
  • CHICKEN BOULLION CUBE
  • GARLIC POWDER, SALT & PEPPER TO TASTE
4/5 (1 Votes)

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COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS, ADDING OIL AND SALT

  • 12 OZ SPAGHETTI
  • 1 1/2 TSP OIL
  • 1/2 TSP SALT
  • 1 1/2 TBL BUTTER
  • 1/4 CUP CHOPPED ONION
  • 1 CLOVE GARLIC, MINCED
  • 2 CANS CREAM OF MUSHROOM SOUP
  • 1 CUP CHICKEN BROTH
  • 1 TSP SALT
  • 3 CUPS SHREDDED AMERICAN CHEESE
  • 4 CUPS DICED COOKED CHICKEN
  • 2 TSP CHOPPED PARSLEY
  • 2 TBL DICED PIMENTO
3.9/5 (8 Votes)

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Set Instant Pot to saute. Melt butter and then add onion to the pot

  • 1 tablespoon butter
  • ½ cup onion chopped
  • 1.5 pounds chicken breast boneless, skinless
  • 16 oz box spaghetti broken in half
  • 2 cups chicken broth divided
  • 2 cups sour cream
  • 2 cans 10 ¾ ounce cream of mushroom soup
  • 1 package 8 ounce sliced mushrooms
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 2 cups Monterrey Jack cheese
  • Fresh parsley to garnish
0/5 (0 Votes)

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1. Melt butter in saucepan over low heat

  • 2 TBS butter
  • 2 TBS flour
  • 1 3/4 cup milk
  • 2 cups (8 oz.) shredded mozzarella cheese
  • 3/4 cup (3 oz.) parmesan cheese
  • 7 oz. spaghetti, broken, cooked, and drained
  • 1 1/2 cup chopped cooked chicken
  • 1 (4 oz) can mushrooms, drained
  • 2 TBS chopped pimento
0/5 (0 Votes)

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Step 1 Bring a large pot of water to boil over high

  • 8 ounces uncooked whole-wheat thin spaghetti
  • 1 1/2 teaspoons canola oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 8 ounces sliced fresh cremini mushrooms (about 2 cups)
  • 1 tablespoon sherry
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup unsalted chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup), divided 3 ounces
  • 1/3-less-fat cream cheese (about 6 Tbsp.)
  • 3/4 teaspoon kosher salt
  • 2 cups shredded rotisserie chicken breast (about 10 oz.)
  • 1/2 cup panko (Japanese breadcrumbs)
  • Chopped fresh flat-leaf parsley
0/5 (0 Votes)

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Heat oven to 350 degrees. Caot a 13" x 9" x 2" baking dish or casserole with non-stick cooking spray

  • 1 lb. spaghetti or fettuccine
  • 3 tbsp. unsalted butter
  • 1 cup sliced white mushrooms
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 sweet red pepper, cored, seeded &
  • chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 1/2 cups shredded cheese, ( mix of
  • equal parts Swiss, Cheddar, and
  • Parmesan)
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 2 cups cooked diced chicken
0/5 (0 Votes)

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