Mueller’s Pot-Sized Pasta and a Chicken Tetrazzini Recipe

By Angela Sellari Jump to Recipe

Have you had a chance to try the new Mueller’s Pot-Sized Pasta? It’s been on sale in many stores and I have been eager to try it. I’m one of those cooks who always breaks the pasta in half, before it goes into the pot. I think it fits better and is definitely easier to eat. The downfall of this method is that some of the pasta always ends up on the kitchen floor, unless you are one of the family pets that is. They are always happy to gobble up an bits of broken pasta. Mueller’s Pot-Sized Pasta not only fits better in the pot, but it’s a real time saver. As someone who uses a lot of kitchen shortcuts, this losing that extra step is a nice bonus.

The folks at Mueller’s are admittedly a little obsessed with shortcuts, and when it comes to cooking they are all for anything that makes things in the kitchen go faster, easier, and better. That’s how they came up with the idea for their new Pot-Sized Pasta. All those little pieces of broken pasta on the stovetop? Gone, ‘cause Mueller’s has made their spaghetti half the length. It goes straight into the pot without breaking. So not only does it save a step or two, it even comes in a cute box that fits better in the pantry. It’s the little, “no-duh” things like this that change things forever.

I picked up a box of Mueller’s Pot-Sized Linguine the other day and whipped up a batch of Chicken Tetrazzini. Losing that extra step of breaking the pasta in half is pretty sweet, especially on a busy weeknight. Another shortcut I use when preparing dishes like this, is picking up an already cooked rotisserie chicken from the store. It makes preparing a dish like this a breeze. Chicken Tetrazzini is a family favorite. Here’s the recipe that I use…

Ingredients:

• 3-4 cups cooked, diced chicken
• 8 ounces Mueller’s Pot-Sized Linguine
• 10 tablespoons butter
• 16 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 1 1/2 cup heavy cream
• 2 cups chicken stock
• 1/4 cup dry sherry
• 1/2 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
• 1 1/2 tablespoon pimento
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup frozen green peas, thawed
• 3 slices of bacon, cooked and crumbled
• 1 tablespoon lemon juice

Don’t let the ingredient list scare you. You probably already have most of these ingredients in your pantry. This delish recipe is well worth the effort!

Instructions:

Step 1: Heat the oven to 425°. Butter a 2 1/2- to 3-quart baking dish.

Step 2: Cook spaghetti or linguine noodles according to package directions. Meanwhile, Meanwhile, in skillet, melt 4 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. Transfer to a bowl and set aside. Deglaze the pan with sherry on low heat. Cook and stir until almost all the liquid has been reduced. To the pan add 2 tablespoons of butter and the onion. Saute onions until tender, add the garlic and cook an additional 2-3 minutes longer. Add the diced bacon and heat through.

Step 3: In a saucepan, melt 4 tablespoons butter; stir in flour. Stir and cook for 3 minutes, add cream and chicken stock, stir and cook until thick and smooth. Add chicken, and cooked mushrooms; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce.

Step 4: Combine Parmesan cheese and bread crumbs. Sprinkle over the top of the casserole.

Step 5: Bake in a 400 to 425 degree oven for 15 to 20 minutes, or until hot and bubbly.

Tip: If you don’t want to use cooking sherry, you can substitute with 1/4 cup apple juice and 1 tablespoon red wine vinegar.

Kitchen Shortcut: Since Mueller’s shared their awesome kitchen shortcut with us, I figured I would share a kitchen shortcut of my own. This Chicken Tetrazzini recipe and other casseroles can easily be doubled without taking up much more time. Place half the prepared recipe into a freezer safe container and save for a busy night later in the week. I like to use disposable containers with a clear plastic lid. With a Sharpie marker, I write the name of the dish and baking directions onto the top of the lid. Wrap the container in plastic wrap to prevent freezer burn, and freeze.

Mueller’s Pot-Sized Pasta and a Chicken Tetrazzini Recipe

Angela Sellari

Delicious Chicken Tetrazzini recipe made with Mueller's Pot-Sized Pasta, along with some great kitchen shortcuts.

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course chicken, main, pasta recipes

Cuisine American

Servings 8

Calories 512 kcal

Ingredients

  

1x2x3x

• 3-4 cups cooked diced chicken
• 8 ounces Mueller’s Pot-Sized Linguine
• 10 tablespoons butter
• 16 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 1 1/2 cup heavy cream
• 2 cups chicken stock
• 1/4 cup dry sherry
• 1/2 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
• 1 1/2 tablespoon pimento
• 1 medium onion finely diced
• 3 cloves garlic minced
• 1/2 cup frozen green peas thawed
• 3 slices of bacon cooked and crumbled
• 1 tablespoon lemon juice

Instructions

 

• Heat the oven to 425°. Butter a 2 1/2- to 3-quart baking dish.
• Cook spaghetti or linguine noodles according to package directions. Meanwhile, Meanwhile, in skillet, melt 4 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. Transfer to a bowl and set aside. Deglaze the pan with sherry on low heat. Cook and stir until almost all the liquid has been reduced. To the pan add 2 tablespoons of butter and the onion. Saute onions until tender, add the garlic and cook an additional 2-3 minutes longer. Add the diced bacon and heat through.
• In a saucepan, melt 4 tablespoons butter; stir in flour. Stir and cook for 3 minutes, add cream and chicken stock, stir and cook until thick and smooth. Add chicken, and cooked mushrooms; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce.
• Combine Parmesan cheese and bread crumbs. Sprinkle over the top of the casserole.
• Bake in a 400 to 425 degree oven for 15 to 20 minutes, or until hot and bubbly.
• Tip: If you don’t want to use cooking sherry, you can substitute with 1/4 cup apple juice and 1 tablespoon red wine vinegar.

Nutrition

Calories: 512kcalCarbohydrates: 43gProtein: 24gFat: 27gSaturated Fat: 14gSodium: 806mgFiber: 5g

Keyword Chicken Tetrazzini Recipe

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