Fast and Easy Chicken Tetrazzini Recipe - Allrecipes.com
Fast and Easy Chicken Tetrazzini Recipe
  • READY IN ABOUT hrs

Fast and Easy Chicken Tetrazzini

Recipe by  

"Super-easy chicken tetrazzini. Uses rotisserie chicken to save time."

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Ingredients Edit and Save

Original recipe makes 1 13x9-inch dish Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
  5. Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.
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Reviews More Reviews

Apr 14, 2013

I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe!

 
Jun 04, 2014

This turned out great. I didn't have the bell pepper but had some corn on hand. I had made beer can chicken the day before. The family loved it and will definitely make again. Great flavor.

 

6 Ratings

Oct 06, 2013

This was a good, quick and easy dish that I modified based upon what I had on hand, and I cut the recipe in half. I had fresh portabella mushrooms so I added almost a whole 10oz. package of those but left out the celery. I also added 1 large clove of garlic. I used canola oil to cook the veggies instead of butter. The milk seemed like too much so I cut that in half. I didn't have enough cheddar cheese so I substituted with Swiss for half of the cheese and sprinkled some parmesan on top before I baked it. My only disappointment was that it had too much pepper, but that may have been my own mistake when I cut the recipe down. I would make it again but leave out the pepper.

 
Feb 22, 2015

I used leftover chicken thighs to make this! It was awesome. The only thing I added was 1/2 tsp. of Italian seasoning. I served it with garlic bread.

 
Nov 30, 2014

I made this with linguine and TONS of veggies (broccoli, carrots, celery, onions). My husband asked for more AND requested more veggies next time! It turned out great! !

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 524 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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