Grilled Chicken Tetrazzini

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Chicken Tetrazzini Texas Butter Recipe
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Grilled Chicken Tetrazzini

This chicken tetrazzini is a fantastic twist on what I call Yard Bird Sketti. It’s a cheesy spin on what I grew up on. You can use any canned soup you want but note the Andy Warhol soup I don’t use. They decided to dumb down their cans to 10.5 oz a few years ago. Other chicken soup dealers still have 14-15 oz cans, tastes excellent, and usually lower or same price.
Course Main Course
Style American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 896kcal

Ingredients

Yard Bird Sketti Parts

  • 2 pound chicken tenders
  • 1 ½ cup mushrooms (sliced )
  • 28 oz cream of chicken (2 cans 14.xx ounce okay)
  • 2 cups cheddar (Tillamook “Farmstyle Cut” yum)
  • 4 tsp garlic (='s 4 thin sliced cloves)
  • ½ lb bacon (='s 1/2 pack of thin or cheap )
  • 2 tbsp Cottonmouth
  • 16 oz angel hair pasta (='s 1 package)
  • 1 tbs parsley (chopped for garnish (optional))
  • 1 tbs tomato (diced for garnish (optional))

Instructions

Yard Bird Sketti Start to Finish

  • Get your grill started.
  • Get a pot of salted and olive oil infused water boiling. Big enough for pasta boiling.
  • Clean chicken tenders free from rubbery tenden. Often there is a membrane over tenderloin that can easily be pulled off. It’s not as annoying as tenden but bugs me.
  • Sprinkle Cottonmouth all over the tenderloins.
  • Throw on medium heat grill for about 4 minutes each side. Your results will vary, get the internal to 165 degrees.
  • Pull from grill and set aside.
  • Get a pan heated to medium.
  • Get oven to 350 degrees.
  • This is kinda pain but break the pasta into four equal-ish pieces. This will help when mixing later.
  • Boil your pasta pieces for 6 minutes and drain.
  • Cut your bacon in half. Take one half and slice it down to ½ inch pieces. Save other half for breakfast.
  • Throw the bacon pieces into pan and push around until cooked.
  • Pull the bacon and throw in large bowl. Keep bacon grease in pan. I use a slotted spoon to get out bacon. Pretty big bowl that can hold all ingredients.
  • Turn pan heat up a tad and throw in garlic slices.
  • Stir for about 30 seconds and throw in mushrooms.
  • I like to get some crispy fry marks on my mushrooms. This is why I turn up heat, it’s for the garlic and shrooms. Pull from heat when ready.
  • Cut all the tenderloins against the grain about ½ thick pieces. Throw in large bowl with bacon.
  • Take about 1 cup of Shredded cheese and put it in chicken bacon bowl.
  • Hopefully the mushroom mixture is cool enough but if not wait until it’s touchable.
  • Add the mushroom garlic mixture to cheese chicken bacon bowl.
  • Add one can of cream of chicken to mushroom garlic cheese chicken bacon bowl.
  • Add the cooked angel hair spaghetti to cream of chicken mushroom garlic cheese chicken bacon bowl.
  • Mix that big ole bowl of goodness up. Mix it so everything is spread evenly as possible.
  • Get a Pyrex and dump the bowl of goodness in it. Spread the mixture out evenly.
  • Dump a can of cream of chicken soup on top of that and spread across like icing.
  • Sprinkle the remaining cheese over top of dish.
  • Place in oven for 30 minutes then check for problems. Cook for another 15 minutes. 9 times outa 10 it will take 45 minutes to finish.
  • When done let it set up for a few minutes, plate, and garnish with parsley n mators.
  • Have fun!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Grilled Chicken Tetrazzini
Amount Per Serving (355 g)
Calories 896 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 16g 80%
Cholesterol 171mg 57%
Sodium 1599mg 67%
Potassium 1019mg 29%
Total Carbohydrates 69g 23%
Dietary Fiber 2g 8%
Sugars 3g
Protein 60g 120%
Vitamin A 20.7%
Vitamin C 5%
Calcium 32.3%
Iron 20.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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