EASY CHICKEN TETRAZZINI WITH CREAM OF CHICKEN SOUP RECIPES
EASY CHICKEN TETRAZZINI RECIPE: HOW TO MAKE IT
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. —Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 438 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 686mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.
EASY CHICKEN TETRAZZINI RECIPE - BBC FOOD
This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish.
- Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender.
- Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly.
- Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well.
- Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad.
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CHICKEN TETRAZZINI RECIPE | GIADA DE LAURENTIIS | FOOD NET…
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EASY CHICKEN TETRAZZINI RECIPE: HOW TO MAKE IT
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. —Martha Sue Stroud, Clarksville, Texas
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 438 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 438 calories per serving
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
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