Chicken Tetrazzini with Broccoli

We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyére, Swiss, or Parmesan, will do.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 422
Caloriesfromfat 26 %
Fat 12.3 g
Satfat 5.5 g
Monofat 3.7 g
Polyfat 1.8 g
Protein 30.8 g
Carbohydrate 46.2 g
Fiber 3.1 g
Cholesterol 74 mg
Iron 3.9 mg
Sodium 604 mg
Calcium 175 mg


4 cups broccoli florets (about 2 bunches)
12 ounces uncooked spaghetti
2 tablespoons butter or stick margarine
3 cups sliced mushrooms (about 8 ounces)
1 teaspoon dried oregano
1 teaspoon dried basil
2 garlic cloves, crushed
1/2 cup all-purpose flour
3 cups Chicken Stock
1 cup 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone or grated fresh Parmesan cheese
2 tablespoons dry sherry
3/4 teaspoon salt
1/8 teaspoon black pepper
4 cups chopped cooked chicken
Cooking spray
1/4 cup dry breadcrumbs


Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Preheat oven to 450°.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken.

Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450° for 15 minutes or until golden brown.


September 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note