This recipe is the best you can find for air-fried chicken fajitas. The vegetables maintain a great crispness while the chicken stays lovely and juicy. If you like softer vegetables, simmer them for an additional two minutes. Serve with your preferred toppings, such as cheese, salsa, and sliced avocado.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- ½ cup butter
- 3 cups sliced fresh mushrooms
- 1 cup minced onion
- 1 cup minced green bell pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded sharp Cheddar cheese
- 1 (10 ounce) package frozen green peas
- ½ cup cooking sherry
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups chopped cooked chicken breast
- 1 cup grated Parmesan cheese
- paprika to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 13 g |
| Sodium | 944 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Really liked this recipe.
It really does make enough for twelve. I followed the recipe pretty closely but did use only about half the amount of cheese.
YUMMY! Great way to use turkey leftover from Thanksgiving or Christmas. Used whole wheat spiral noodles instead (healthier!). Substituted 1/2 cup red pepper & 1/2 cup green pepper. Added 1 tbsp minced garlic when cooking down onions & peppers, 1 tsp tumeric, 1 cup sour cream, skipped sherry. Also put drained noodles in lightly greased cake pan then folded mixture (sans cheese) into pan. Then folded cheese in before baking leaving a small layer of cheddar & parmesan cheese atop. Watch closely when it gets to 20 minutes – probably don’t need to cook more than 25 or 30 minutes. Pull it out when the edges are looking crispy.
Used fresh Portabella mushrooms and Swapped the Peas for green beans Came out great, Very Tasty
Easy recipe to cut in half, which I did. Made 6 generous servings in a 3 quart casserole. Made it as written except I did add 1.5 teaspoons of chopped garlic, used frozen peas and carrots, and thin spaghetti broken in thirds (makes serving a lot easier). Added some fresh chopped basil and parsley. Used the recommended seasonings, which were right on. Watch the salt. You might not need it because of the sodium content in some of the other ingredients. Can always add the salt after taste testing the sauce. So good! Great meal in a dish. Served with green beans and fresh fruit.
.Used goat cheese instead of cheddar since I was out of it, and topped with parmesan cheese. I also boiled noodles in chicken broth as another viewer suggested. It was delicious!
My family loves this recipe! The only change I make is to substitute 1/4 cup of water plus 1/4 cup apple cider vinegar for the sherry (because we don’t drink, it’s not something I keep on hand). This works really well! No vinegar taste, and the dish is wonderfully flavorful! — Note to self: This substitution does not work so well in Ree Drummond’s Best Tomato Soup Ever recipe on the food network’s website. In combination with everything else in the recipe, the vinegar creates a flavor that seems a bit too acidic.
We love this Recipe so much I have made it twice in two weeks, we eat leftovers for four days. So you could cut it down if you don’t want to eat leftovers for 4 days but we loved it enough to do that
A very good basic start to a one pan dinner. Add a simple salad. Great.
Loved this. Added celery and wilted spinach. Made it in smaller, deeper dish so there was less crusty top and more creamy/saucy chicken an noodles. Makes me want to roast another turkey just to make this Tetrazzini!
This is a very good comfort food casserole. For the meat, one can use chicken, turkey, or even pork, which is what I used. We had some pork loin leftover from Thanksgiving,, 2020 and it was delicious in this casserole. I did not have any frozen peas, so I just left it out and there was plenty of bulk to fill out the mixture. As it was, it nearly overflowed my 9×13 inch baking dish. The grated Parmesan cheese/paprika topping was a great combination of crunch and color. Five stars, for sure.
It was delicious, but a half cup of butter is a lot. Next time i may cut that down to quarter cup and mix the grated parm with panko crumbs to put on top. My husband of course had 2 plates.
I have been making this recipe for years. This is the only Tetrazzini recipe I know. However, I have to leave out the mushrooms and substitute cream of celery soup since my gang won’t touch mushrooms. I don’t care for them either.
Forgot to mention cooking the pasta in chicken broth for flavor and using leftover chicken which I had baked and seasoned the night before. A great, adaptable recipe!
A little less sherry per my husband
I make a similar tetrazzini with turkey but wanted to change it up a bit. This was very good. I did not use any butter as I minced the onion and added to mixture. I also added petite peas. Omitted the red pepper. Halved the cheddar cheese. Used whole wheat spaghetti. Added thyme and not paprika. Added Greek yogurt. Will make again.
Was very tasty !!
Delicious. Did add 1/2 can of cream of mushroom soup. But overall was really good & very easy to make the recipe your own according to your tastes.
There was no water listed in my recipe. I didnt use peppers. I also used chardonnay instead of cooking sherry and thin spaghetti instead of linguini. I thought the cheddar was an odd choice of cheese; I might try shredded parm next time. Needless to say BF ate two plates. I cooked my chicken in the instant pot, cooled and then added to mixture. I also used baby bella mushrooms. It was very good!
Made exactly. Was so good!
I made it my own a little and loved it! It makes for a large dish, great for sharing.