Easy Skillet Chicken Tetrazzini Recipes

EASY CHICKEN TETRAZZINI

Easy Chicken Tetrazzini image

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

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups shredded cheddar cheese

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, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 686mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN TETRAZZINI

Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Steps:

In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

EASY SKILLET CHICKEN TETRAZZINI

Easy Skillet Chicken Tetrazzini image

I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.

Provided by arroz241_11561377

Categories One Dish Meal

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 medium onion, diced
1 medium green bell pepper, chopped
2 (4 ounce) cans mushrooms, drained
2 (10 ounce) cans cream of chicken soup, diluted
2 -3 teaspoons garlic powder
2 tablespoons dry sherry
1 -2 chicken breast, cubed
1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 193.1, Fat 13.4, SaturatedFat 6.4, Cholesterol 38, Sodium 658.2, Carbohydrate 8.9, Fiber 0.8, Sugar 2, Protein 9.2

CHICKEN TETRAZZINI

Chicken Tetrazzini image

There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 9

Number Of Ingredients 9

Ingredients

12 oz uncooked spaghetti
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cups chopped cooked chicken
2 cans (10 1/2 oz each) condensed cream of mushroom soup
2 cups sour cream
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook spaghetti as directed on package using minimum cook time; drain.
Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g

SIMPLE SKILLET CHICKEN TETRAZZINI

Simple Skillet Chicken Tetrazzini image

Remember Mom's creamy, delicious chicken tetrazzini? Here's our simple skillet version-made with refrigerated fettuccini and Alfredo sauce.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1 pkg. (9 oz.) refrigerated fettuccine
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into strips
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 can (4 oz.) sliced mushrooms, drained
dash black pepper
1/4 cup POLLY-O Shredded Parmesan Cheese

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.

Nutrition Facts : Calories 550, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 39 g

EASY CHICKEN TETRAZZINI

Easy Chicken Tetrazzini image

A delicious recipe given to me by my sister, Ruth Clark. This is a favorite with my kids and their friends. The recipe is easy to double.

Provided by Marian Collins

Categories Main Dish Recipes Pasta Chicken

Yield 8

Number Of Ingredients 7

Ingredients

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 ¼ cups water
¼ cup butter
2 cubes chicken bouillon
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48.2 g, Cholesterol 76.8 mg, Fat 17.3 g, Fiber 1.8 g, Protein 29.2 g, SaturatedFat 7.2 g, Sodium 898.3 mg, Sugar 1.9 g

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