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.
CHICKEN TETRAZZINI OAMC
Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking
Provided by e_lizard_owen
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break spaghetti in half and cook as directed on package until al dente; drain.
- Sauté onions in margarine until transparent, about 10 minutes.
- Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
- Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7
HEALTHY CHICKEN TETRAZZINI
This Tetrazini is very good -- it does not taste like a lower fat version at all. I love chicken tetrazini, but almost all the versions I've seen are made with lots of butter (and therefore saturated fat), so I created this healthy version. I don't care for mushrooms, so I don't use them, but I will list them as an optional ingredient. This recipe makes alot -- I usually use two casserole dishes.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta as directed on package, set aside.
- Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
- Dissolve the bullion in the hot water to make broth.
- Stir in soups, broth, peas and shredded carrots and cook until all is heated.
- Transfer above into large casserole dish(es).
- Mix in the chicken and cheddar cheese.
- Sprinkle the parmesan cheese over the top(s).
- Bake in a 350 degree oven for about 15-20 minutes.
Nutrition Facts : Calories 372.2, Fat 9.9, SaturatedFat 4.3, Cholesterol 62, Sodium 439.7, Carbohydrate 36.3, Fiber 2.5, Sugar 3.9, Protein 35.2
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.
LIGHTER, HEALTHIER CHICKEN TETRAZZINI - OAMC
I adapted this recipe slightly from Cooking Light. Instead of using vermicilli, I use half regular spaghetti and half whole wheat. I break the spaghetti into thirds before cooking it. Because of the yummy sauce, you don't even notice the whole wheat pasta. This recipe came in a segment on "eat one, freeze one." It freezes very well.
Provided by 2hot2handle
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 6 serving(s)
Number Of Ingredients 15
Steps:
- Break spaghetti into thirds and cook in boiling salted water. When finished, drain and set aside.
- Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms. Saute until mushrooms are tender, about 5 minutes. Add sherry and cook 1 minute.
- Gradually add flour to the pan, stirring constantly (mixture will be thick). Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts and is incorporated. Add the cooked pasta and chicken and stir until blended.
- Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray. Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
- Freeze one of the casseroles to use later. For the other, bake at 350 for 30 minutes or lightly browned. Remove from oven and let stand 15 minutes.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours). Preheat oven to 350. Cover casserole with foil and bake 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Nutrition Facts : Calories 890.4, Fat 25.8, SaturatedFat 12.3, Cholesterol 127.7, Sodium 1907.6, Carbohydrate 83.8, Fiber 4.9, Sugar 6.5, Protein 61.4
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