Creamy Chicken Tetrazzini Casserole Recipes

CREAMY CHICKEN TETRAZZINI CASSEROLE

This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Creamy Chicken Tetrazzini Casserole image

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.

Nutrition Facts : Calories 665 calories, Fat 37g fat (19g saturated fat), Cholesterol 134mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

Ingredients

12 ounces uncooked spaghetti
1 small onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1 can (14 ounces) chicken broth
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
2 to 4 tablespoons sliced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
1/4 cup grated Parmesan cheese
1/4 cup crushed potato chips

CREAMY CHICKEN TETRAZZINI

Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 12

Number Of Ingredients 12

Creamy Chicken Tetrazzini image

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.

Nutrition Facts : Calories 393.4, Carbohydrate 33.6 g, Cholesterol 68.6 mg, Fat 1 1/2, Fiber 2.0 g, Protein 24.8 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 628.8 mg, Sugar 2.5 g

Ingredients

1 package (16 oz) vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 container (8 oz) sour cream
1 jar (6 oz) sliced mushrooms, drained
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded Cheddar cheese (8 oz)

TURKEY TETRAZZINI

This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Turkey Tetrazzini image

Steps:

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup 2% milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

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Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!

Creamy Chicken Tetrazzini Casserole Recipes

CREAMY CHICKEN TETRAZZINI CASSEROLE

This creamy tetrazzini has been one of my favorite recipes for over 20 years. I always hear, "Yum. Is there any more?" Even overnight guests ask for leftovers the next day! -Amanda Hertz-Crisel, Eagle Point, Oregon

CREAMY CHICKEN TETRAZZINI

Enjoy this hearty chicken and pasta tetrazzini casserole that's made using mushrooms - a classic dinner.

TURKEY TETRAZZINI

This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky

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