Chicken Tetrazzine
Submitted by kahr
A lighter take on chicken tetrazzini using skim milk and light cream cheese instead of heavy cream. Spaghetti, mushrooms, and chicken bake in a sherry-spiked sauce under a parmesan crust.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
55 minAll the comfort of classic tetrazzini with a lighter touch that won’t leave you in a food coma.
Skim milk and light cream cheese stand in for the usual heavy cream, and you’d never know the difference once the sherry, parmesan, and three cups of fresh mushrooms get involved.
The sauce comes together on the stovetop in minutes, then gets folded with spaghetti, chopped chicken, and diced pimentos before baking under a parmesan topping.
Twenty minutes covered, ten minutes uncovered, and you’ve got a golden, bubbling casserole with a crisp cheese crust.
Kitchen Tips
- Sauté the mushrooms until their liquid fully evaporates; this concentrates their flavor and keeps the sauce from getting watery
- Break the spaghetti into 4-inch pieces before boiling for easier serving
- Let the casserole rest 5 minutes after baking so it sets up and doesn’t run on the plate
Ingredients
Directions
Melt margerine in large pan.
Add mushrooms and onion and sauté 6 to 7 minutes or until liquid evaporates.
Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes, stirring constantly.
Remove from heat and stir in 2 tablespoons of parmesan cheese and next 5 ingredients.
Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces.
Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture.
Spoon into a deep 3 quart casserole dish coated with cooking spray.
Sprinkle with remaining parmesan cheese.
Cover casserole and bake at 350℉ (180℃) F for 20 minutes.
Uncover and continue baking for 10 minutes more.
Let stand 5 minutes beafore serving.
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