Chicken Tetrazzini
Chicken Tetrazzini
Ingredients
- 2 tablespoons avocado oil
- 2 pounds chicken breast and thighs
- 1 tablespoon Morton Nature’s Seasoning
- 1 tablespoon Cajun seasoning
- as needed black pepper, to taste
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup, 10.5 ounce
- 1 can Rotel, diced tomatoes with green chilies
- 5 cups chicken broth
- 16 ounces spaghetti noodles, broken in half
- 8 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
Optional Garnish
- as needed parsley
- as needed red pepper flakes
Instructions
- 1
Heat a large pot or deep skillet over medium-high heat. Drizzle avocado oil onto the chicken breast and thighs. Season the chicken generously with Morton Nature’s Seasoning and Cajun seasoning, then mix well by hand to ensure the chicken is fully coated. Add the seasoned chicken to the hot pan and sear for 4 to 5 minutes per side until browned.
⏱️ 10 min
- 2
After searing both sides of the chicken, add a splash of chicken broth to the pan. Cover the pot and let the chicken cook for an additional 5 to 7 minutes until fully cooked. Once cooked, remove the chicken from the pot and set it aside, leaving any juices in the pan.
⏱️ 8 min
- 3
In the same pot, add the diced onion, diced red bell pepper, and minced garlic. Cook for 3 to 4 minutes until the vegetables are softened, stirring occasionally.
⏱️ 4 min
- 4
Stir in the 10.5 ounce can of cream of mushroom soup, the can of Rotel (diced tomatoes with green chilies), and the remaining 5 cups of chicken broth. Mix all ingredients well and bring the mixture to a simmer.
⏱️ 5 min
- 5
Add the 16 ounces of spaghetti noodles, broken in half, directly into the pot. Use tongs or a spoon to push the noodles down into the liquid so they are fully submerged. Cover the pot and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking.
⏱️ 12 min
- 6
Dice or shred the cooked chicken that was set aside earlier. Return the diced or shredded chicken to the pot with the pasta and sauce.
⏱️ 5 min
- 7
Lower the heat. Stir in the 8 ounces of shredded mozzarella and 8 ounces of shredded cheddar cheese until melted and creamy.
⏱️ 5 min
- 8
Let the Chicken Tetrazzini sit for a few minutes to allow it to thicken. Garnish with fresh parsley or red pepper flakes if desired, and then serve and enjoy.
⏱️ 5 min
Kitchen Tools
Chicken Tetrazzini
- 2 tablespoons avocado oil
- 2 pounds chicken breast and thighs
- 1 tablespoon Morton Nature’s Seasoning
- 1 tablespoon Cajun seasoning
- as needed black pepper, to taste
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can cream of mushroom soup, 10.5 ounce
- 1 can Rotel, diced tomatoes with green chilies
- 5 cups chicken broth
- 16 ounces spaghetti noodles, broken in half
- 8 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
Optional Garnish
- as needed parsley
- as needed red pepper flakes
Instructions
- 1
Heat a large pot or deep skillet over medium-high heat. Drizzle avocado oil onto the chicken breast and thighs. Season the chicken generously with Morton Nature’s Seasoning and Cajun seasoning, then mix well by hand to ensure the chicken is fully coated. Add the seasoned chicken to the hot pan and sear for 4 to 5 minutes per side until browned.
⏱️ 10 min - 2
After searing both sides of the chicken, add a splash of chicken broth to the pan. Cover the pot and let the chicken cook for an additional 5 to 7 minutes until fully cooked. Once cooked, remove the chicken from the pot and set it aside, leaving any juices in the pan.
⏱️ 8 min - 3
In the same pot, add the diced onion, diced red bell pepper, and minced garlic. Cook for 3 to 4 minutes until the vegetables are softened, stirring occasionally.
⏱️ 4 min - 4
Stir in the 10.5 ounce can of cream of mushroom soup, the can of Rotel (diced tomatoes with green chilies), and the remaining 5 cups of chicken broth. Mix all ingredients well and bring the mixture to a simmer.
⏱️ 5 min - 5
Add the 16 ounces of spaghetti noodles, broken in half, directly into the pot. Use tongs or a spoon to push the noodles down into the liquid so they are fully submerged. Cover the pot and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking.
⏱️ 12 min - 6
Dice or shred the cooked chicken that was set aside earlier. Return the diced or shredded chicken to the pot with the pasta and sauce.
⏱️ 5 min - 7
Lower the heat. Stir in the 8 ounces of shredded mozzarella and 8 ounces of shredded cheddar cheese until melted and creamy.
⏱️ 5 min - 8
Let the Chicken Tetrazzini sit for a few minutes to allow it to thicken. Garnish with fresh parsley or red pepper flakes if desired, and then serve and enjoy.
⏱️ 5 min