Chicken Tetrazzini

Photography: Randy Mayor; Styling: Melanie J. Clarke

A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.

Yield: Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 422
  • Fat: 12.1g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 35g
  • Carbohydrate: 39.6g
  • Fiber: 2.3g
  • Cholesterol: 76mg
  • Iron: 2.7mg
  • Sodium: 702mg
  • Calcium: 272mg

Ingredients

  • 1 tablespoon unsalted butter
  • Cooking spray
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 (8-ounce) packages presliced mushrooms
  • 1/2 cup dry sherry
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
  • 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
  • 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
  • 1 (1-ounce) slice white bread

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4. 4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
  5. 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  6. 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Note:

This recipe was updated for the November, 2012 25th anniversary issue.

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