Grandmas Shortcut Chicken Tetrazzini Recipes

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.

GRANDMA CINDY'S CHICKEN TETRAZZINI

Grandma Cindy's Chicken Tetrazzini image

This is a recipe that my husband and his siblings grew up with. There is no other recipe for tetrazzinu that will do for him....only his mom's recipe. It is very basic but good!

Provided by Melanie B.

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces thin spaghetti
2 cups sliced mushrooms (optional)
1/4 cup butter
3 tablespoons flour
2 cups chicken stock (or broth)
3/4 cup cream (or milk)
1 tablespoon parsley, fresh chopped
1 teaspoon salt
1/8 teaspoon nutmeg
3 cups cubed cooked chicken (or shredded)
1 cup parmigiano-reggiano cheese, fresh grated (or you can use the canned stuff)

Steps:

Heat oven to 350 degrees.
Boil Water, add spaghetti, and cook according to package instructions.
In a dutch oven, cook mushrooms until tender. Stir in flour. Cook until it starts to turn light brown. Add chicken broth/stock, cook stirring constantly until sauce is thickened.
Remove from heat. Stir in cream, parsley, salt, nutmeg, and pepper to taste. Fold in chicken and cooked spaghetti.
Turn mixture into a 9x13 pan. Sprinkle extra cheese over top. Bake for 30 minutes, or until heated through. Let stand 5-10 minutes before serving.
This is a great recipe to make ahead and freeze. You can even freeze it in individual portions.

Nutrition Facts : Calories 491.8, Fat 20.9, SaturatedFat 11.1, Cholesterol 88.5, Sodium 648.6, Carbohydrate 43.9, Fiber 0.1, Sugar 1.1, Protein 30.6

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