LIGHT CHICKEN TETRAZZINI
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
Provided by Anne G.
Categories Chicken
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Cook pasta (omit salt and fat).
- Drain.
- In a large nonstick skillet, add onion powder, sherry, and mushrooms.
- Cover and cook until mushrooms are tender (about 4 minutes).
- Drain off about half of the liquid.
- In a large bowl, combine peas, milk, sour cream, cheese, and soup.
- Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
- Gently toss to combine.
- Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
- Combine breadcrumbs and butter in a small cup, tossing to combine.
- Sprinkle breadcrumb mixture over pasta mixture.
- Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.
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White Chino
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Hemraj Hemraj
[email protected]This was a great recipe! The chicken was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Olivia Morris
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Ganesh Waiba
[email protected]The recipe was easy to follow and the dish turned out great! I would definitely recommend it to others.
Daniella Bryant
[email protected]This was one of the best chicken tetrazzini recipes I've ever tried! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
Shefali Rani
[email protected]This dish was a bit too rich for my taste. I think I would have preferred a lighter sauce.
Learn With Ahmad
[email protected]I love that this recipe is made with light ingredients. It's a healthier version of a classic dish.
Ricardo Reid
[email protected]This dish was easy to make and turned out great! I would definitely recommend it to others.
Stephanie Vrooman
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. They added a nice earthy flavor.
Marjorie
[email protected]This was a great recipe! The chicken was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Nokuthula Maduma
[email protected]The sauce was a bit too thick for my liking, but the flavor was good. I would try this recipe again with a thinner sauce.
Habiba Basem
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Promise Promise
[email protected]This is my new favorite chicken tetrazzini recipe! It's so easy to make and the results are amazing. The sauce is creamy and flavorful, and the chicken is tender and juicy. I highly recommend this recipe.
MD. Safrul
[email protected]I made this dish last night and it was a hit with my family! The sauce was creamy and cheesy, and the chicken was cooked perfectly. I will definitely be making this again.
Liam Lockson
[email protected]This lightened-up version of chicken tetrazzini is a delicious and easy weeknight meal. The sauce is creamy and flavorful, and the chicken is tender and juicy. I loved the addition of mushrooms and peas, which added a nice depth of flavor and texture