I need a chicken tetrazzini recipe with cheap and easy ingredients?

Answer 1

Easy Chicken Tetrazzini

INGREDIENTS
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
DIRECTIONS
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.

Answer 2

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked chicken, including cooked giblets if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the chicken, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.

Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Answer 3

1cup sliced fresh mushrooms
half a cup chopped onion
1 2/3 cups chicken broth
2 tablespoons all purpose flour
1 cup skimmed evaporated milk
1/4 cup white wine
1/2 teaspoon salt
pepper to taste
1/2 cup grated parmesan cheese
6 oz. spaghetti
1 1/2 cups diced cooked chicken

Preheat oven to 350F (175C). IN a large non-stick skillet over low heat, cook mushrooms and onions in 2 tablespons chicken broth until tender. Remove from skillet, set aside. In a jar with a lid, combine flour, remaining chicken broth and evaporated milk. shake until completely dissolved. Add to skillet and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in wine, salt, pepper and 1/4 cup parmesan cheese. Set aside. While preparing sauce, cook spaghetti according to package instructions, drain well. Combine spaghetti, mushrooms, onion and chicken in a medium size shallow baking dish. Pour sauce over all, sprinkle with remaining cheese. Bake, uncovered, 25 minutes or until bubbling. Serve immediately.

This recipe is from Brenda Shriver/Ann Tinsley No Red Meat cookbook. Awesome.

Answer 4

All ingredients are cheap. Buy store-brand egg noodles and use dark meat chicken.

Answer 5

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