Chicken And Ham Tetrazzini Recipes

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

HAM TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
• While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
• Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

CHICKEN AND HAM TETRAZZINI

Steps:

• Heat oven to 375°. Cook and drain linguine as directed on package.
• While linguine is cooking, mix soups, milk and wine in ungreased 2-quart casserole. Stir in linguine, chicken, ham, bell pepper and olives. Sprinkle with cheese.
• Bake uncovered about 35 minutes or until hot and bubbly. Sprinkle with almonds.

HAM (OR CHICKEN, OR TURKEY) TETRAZZINI

Steps:

• Preheat oven to 400.
• Melt 1/2C butter in medium saucepan over mdm to mdm-high heat.
• Whisk in flour, gradually add milk and broth. Continue stirring constantly until sauce is thickened and smooth - being careful not to let it boil.
• Blend in pepper and sherry.
• Stir in cream and remove from heat.
• Cook and drain spaghetti.
• Melt 2 Tbsp butter in medium skillet. Saute green peppers for approximately 3 minutes or until soft.
• Mix ham, peppers, spaghetti and sauce.
• Pour into a 9x13 baking dish.
• Sprinkle with grated parmesan and breadcrumbs.
• Bake for 20 to 30 minutes or until hot an bubbly.

CHICKEN AND HAM TETRAZZINI

Steps:

• Cook spaghetti according to directions, omitting salt and fat; drain well.
• Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
• Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
• Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
• Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
• Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
• Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
• Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
• Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
• Bake uncovered at 350F for 20 minutes or until bubbly.
• *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
• Add topping just before baking.

CHICKEN AND HAM TETRAZZINI

Steps:

• 1. Heat oven to 375°. Cook and drain linguine as directed on package.2. While linguine is cooking, mix soups, milk and wine in ungreased 2-quart casserole. Stir in linguine, chicken, ham, bell pepper and olives. Sprinkle with cheese.3. Bake uncovered about 35 minutes or until hot and bubbly. Sprinkle with almonds.wing it!Get creative! Food arranged in artistic patterns is a joy to eat. It looks as good as it tastes! Arrange a platter of sliced fruits and vegetables with cucumber, zucchini or green bell peppers on the outside and grape or cherry tomatoes and baby carrots on the inside.1 SERVING: Calories 455 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 60mg Sodium 1310mg Carbohydrate 46g (Dietary Fiber 3g) Protein 29g * % DAILY VALUE: Vitamin A 8% Vitamin C 8% Calcium 20% Iron 18% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.