Slow Cooker Easy Chicken Tetrazzini Recipe2021-01-19
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 5:10 h
Average Member Rating
(2.5 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat1.5 g
Unsaturated Fat1.5 g
Slow cooker easy chicken tetrazzini recipe. Diced chicken breasts with mushrooms and pasta cooked in a slow cooker. Very delicious! You may also like Pressure Cooker Easy Spaghetti Sauce or Cooked Spaghetti with Four Cheeses You can 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 an 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 the 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.
Cook 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 the mixture from the heat and transfer it to a medium bowl.
Using the same saucepan, melt the remaining butter. Stir in all-purpose flour, 1 tablespoon salt, ground nutmeg, and 1/2 teaspoon paprika until the 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 the mixture is heated through. Spoon chicken mixture over the cooked spaghetti in the 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
- 1/2 pound (240 g) uncooked 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
Lightly grease inside slow cooker with cooking spray.
In a slow cooker combine chicken, onions, Italian seasoning, and 1 1/2 teaspoons salt. Stuck diced chicken upsides of the slow cooker.
In a medium mixing bowl, combine pasta and whipping cream. Toss well and pour mixture over the center of the chicken mixture. Top with sliced mushrooms, covering all the pasta pieces. Cover mushrooms tightly with aluminum foil.
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.