Slow Cooker Easy Chicken Tetrazzini Recipe

2013-01-19
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    456
  • Protein

    44.1 g
  • Carbohydrate

    20 g
  • Fat

    22 g
  • Cholesterol

    227 mg
  • Calcium

    97 mg
  • Fibre

    3.5 g
  • Sodium

    15 mg

Slow cooker easy chicken tetrazzini recipe. Diced chicken breasts with mushrooms and penne pasta cooked in slow cooker. Very delicious! You can also prepare this yummy recipe in an oven if desired (please see recipe below).

Oven Baked Easy Chicken Tetrazzini Recipe

Ingredients: 2 2½-3 pounds (1.2-1.5 kg) broiler-fryers, 2 small yellow onions, peeled, 1/4 teaspoon freshly ground black pepper, salt, water, 16 oz (480 g) package uncooked spaghetti, 1/2 cup unsalted butter, 1/2 pound (240 g) fresh mushrooms, sliced, 1 tablespoon freshly squeezed lemon juice, 1/2 cup all-purpose flour, 1/4 teaspoon ground nutmeg, 1/2 cup (125 ml) dry sherry, 1 cup (250 ml) half-and-half, dash paprika, 3 oz (90 g) grated Parmesan cheese

Instructions: In 8-quart (8 L) saucepot, place chicken,1 yellow onion, black pepper, and 1 tablespoon salt. Pour in water to cover completely. Bring mixture to a boil over high heat. Reduce heat to low, cover with a lid and simmer chicken 30 minutes or until tender. Remove cooked chicken from saucepot and transfer to a large bowl.

Strain chicken broth, reserving 3½ cups (875 ml). Store the remaining chicken broth to use another day. When chicken is completely cool, remove meat and discard bones and skin. Cut meat into large chunks and set aside.

Ciik spaghetti according to cooking instructions. Using a colander, drain and set aside. Spread spaghetti evenly in a greased 13″ by 9″ baking dish.

Chop remaining yellow onion. In a 4-quart (4 L) saucepan, heat 2 tablespoons butter over medium heat. Add chopped onion, mushrooms, and lemon juice. Stir well. Cook in hot butter, stirring, for 5 minutes. Remove mixture from the heat and transfer to a medium bowl.

Using the same saucepan, melt remaining butter. Stir in all-purpose flour, 1 tablespoon salt, ground nutmeg, and 1/2 teaspoon paprika until mixture is smooth. Gently stir in dry sherry and reserved 3½ cups (875 ml) chicken broth. Cook, stirring, until liquid is thickened.

Stir in half-and-half, chicken chunks, and mushrooms. Cook over low heat, stirring, just until mixture is heated through. Spoon chicken mixture over cooked spaghetti in baking dish. Sprinkle with grated Parmesan cheese and a little paprika.

Preheat an oven to 350ºF (175ºC). Bake in preheated oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and the surface is golden and bubbly.

Turn off the oven. Transfer chicken mixture and spaghetti to a serving platter. Serve hot.

Slow Cooker Easy Chicken Tetrazzini Recipe

Ingredients

  • 1/2 pound (240 g) uncooked penne pasta
  • 1 cup (250 ml) heavy cream
  • 3 cups diced cooked chicken breasts
  • 12 oz (360 g) bag chopped onions,thawed
  • 1 ½ teaspoons dried Italian seasoning
  • 2 packages (8 oz (240 g) each) sliced mushrooms
  • 1 cup shredded Parmesan cheese
  • fresh chopped parsley fro garnish

Method

Step 1

Lightly grease inside of slow cooker with cooking spray.

Step 2

In slow cooker combine chicken, onions, Italian seasoning and 1 1/2 teaspoons salt. Stuck diced chicken up sides of slow cooker.

Step 3

In a medium mixing bowl, combine pasta and whipping cream. Toss well and pour mixture over the center of chicken mixture. Top with sliced mushrooms, covering all the pasta pieces. Cover mushrooms tightly with aluminum foil.

Step 4

Cover slow cooker and cook on low-heat setting for 6 hours. Turn off heat and open the slow cooker. Stir in shredded cheese. Sprinkle with fresh chopped parsley. Mix well and serve immediately.

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