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Lowfat Turkey/Chicken Tetrazzini

 
Lowfat Turkey/Chicken Tetrazzini
511

An excellent way to use up my leftover turkey. Great flavour!

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

 

Ingredients

2 tablespoons butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
ground
*
1 cup chicken broth
or 1 bouillon cube & 1 cup water
1 cup milk
nonfat-skimmed, evaporated
2 tablespoons sherry
7 ounces spaghetti
package, cooked, drained
2 cups chicken
or turkey, cooked, cubed
3 ounces mushrooms, canned
can, sliced, drained
½ cup Parmesan cheese
grated

Directions

Preheat 350℉ (180℃) oven.

In large saucepan over low heat, melt butter.

Blend in flour and seasonings.

Cook, stirring constantly until smooth and bubbly.

Remove from heat.

Stir in broth and evaporated milk.

Heat to boil, stirring constantly.

Boil and stir for one minute.

Stir in wine, cooked chicken/turkey, drained mushrooms.

Pour all into a 2 quart casserole.

Sprinkle top with cheese.

Bake uncovered, for 30 minutes or until bubbly.

Can brown by placing briefly under broiler.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Easy and delicious. A perfect recipe for supper, and the leftover is also still tasty after being reheated. We have it with cooked rice or bread, yum!

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 50431% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 773mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 72g
Vitamin A 8% Vitamin C 0%
Calcium 24% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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