Easy Skillet Chicken Tetrazzini Recipes

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken, mushrooms, peppers and garlic in large ovenproof nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Remove chicken mixture from skillet; cover to keep warm.
• Whisk flour and milk until blended. Add to broth in same skillet; mix well. Bring to boil, whisking constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently. Remove from heat.
• Heat broiler. Drain spaghetti. Add to ingredients in skillet along with 3 Tbsp. Parmesan; toss to evenly coat. Top with Swiss cheese and remaining Parmesan.
• Broil, 4 inches from heat, 2 min. or until top is lightly browned and Swiss cheese is melted. Sprinkle with basil.

Steps:

• Mix cream cheese spread, milk and garlic powder until blended. Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cream cheese mixture and peas; cook and stir 5 min. or until heated through.
• Drain spaghetti. Add to chicken mixture in skillet with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan.

Steps:

• In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
• Add chicken cubes, and saute until chicken is cooked through.
• Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
• Pour soup into saute pan with chicken and veggies, and stir.
• Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
• Add parmesan cheese,stir until melted.
• Serve over cooked thin spaghetti, or egg noodles.
• Note: The amount of chicken you use, depends on the size of the breasts.
• Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

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:

• Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
• In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.

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:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Stir in sauce, mushrooms and pepper. Reduce heat to low; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese.