Rating: 4.5 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Our lightened Chicken Tetrazzini is a hearty, stick-to-your-ribs kind of meal that will leave you feeling lighter. Crusty Baguette crumbs create a crunchy finishing touch for this creamy casserole.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
35 mins
total:
1 hr 5 mins
Yield:
Serves 8 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cook pasta according to package directions, omitting salt and fat; drain.

  • Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.

  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 3 minutes, stirring occasionally. Add onion, garlic, and thyme; sauté 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

  • Place bread in a food processor; drizzle with 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375° for 30 minutes or until browned and bubbly. Top with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

435 calories; fat 12.2g; saturated fat 4.9g; mono fat 4.1g; poly fat 1.3g; protein 33.2g; carbohydrates 45g; fiber 3.6g; cholesterol 69mg; iron 3mg; sodium 573mg; calcium 249mg.
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