All Recipes Easy Chicken Tetrazzini

Fast and Easy Chicken Tetrazzini Allrecipes

WEBApr 12, 2023 · Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray. Bring a large pot of …

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 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.
3. 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.
4. 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.

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Healthy Chicken Tetrazzini Recipe Cooking for Keeps

WEBMar 23, 2020 · Remove from the pan, cool and cut into bite-sized pieces. Add the remaining two tablespoons butter to the pan. Add mushrooms, …

1. Preheat oven to 375 degrees. Grease a 9x9 baking dish with non-stick cooking spray. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste almost as salty as the sea.
2. Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.
3. Add the remaining two tablespoons butter to the pan. Add mushrooms, stir and then cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion and 1/2 teaspoon salt. Continue to cook until onion is soft and fragrant, another 2-3 minutes. Add garlic, stir and cook another minute.
4. Stir in dry sherry. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.

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