LIGHTER CHICKEN TETRAZZINI
From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- Melt butter in a large stockpot coated with cooking spray over medium high heat.
- Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
- Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
- Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
- Add pasta (precooked) and chicken and stir until blended.
- Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
- Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
- Bake at 350F for 30 minutes or until lightly browned.
- Remove from oven and let stand 15 minutes prior to serving.
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Aalaa Elsadek
[email protected]This is one of my favorite chicken tetrazzini recipes. It's so creamy and cheesy.
Temi OvO
[email protected]I've made this dish several times, and it's always a hit.
Rob Wedge
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Yakoob Soomro
[email protected]I used a rotisserie chicken for this recipe, and it turned out great.
Malik NABEEL
[email protected]I'm not a huge fan of mushrooms, so I omitted them from the recipe. It was still delicious.
Heer jaan
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time, and it always gets rave reviews.
Richie
[email protected]I thought the sauce was a little too thick. I added some extra milk, and it was perfect.
Learning channel
[email protected]I'm not a fan of chicken tetrazzini, but I thought this recipe was pretty good.
Rumaya Aktar
[email protected]This recipe is a keeper! I'll definitely be making it again.
Dorothy Mworia
[email protected]Overall, I really enjoyed this dish. It's a great way to use up leftover chicken.
Gary Edwards
[email protected]I'm not sure I would call this a 'lighter' version of chicken tetrazzini. It's still pretty heavy.
Mary Ann
[email protected]This dish is perfect for a weeknight meal. It's quick, easy, and delicious.
Fana Moses
[email protected]I used frozen peas instead of fresh, and they worked just fine.
Shahni Shahni
[email protected]I thought the sauce was a little bland. I added some extra salt and pepper, and it was much better.
Farhan Allam
[email protected]My family loved this dish. They all went back for seconds.
AwaisKing AwaisKing
[email protected]This was so easy to make! I had it on the table in under 30 minutes.
Taunya Eason
[email protected]I'm not a huge fan of mushrooms, but they were surprisingly good in this dish. They added a nice earthy flavor.
Tsamba Claus
[email protected]This lighter version of chicken tetrazzini is a hit! It's creamy, cheesy, and flavorful, but without all the guilt. I used whole wheat pasta and low-fat milk, and it was still delicious.