Tetrazzini
Yield
1 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
green bell peppers
|
|
| ⅓ | cup |
onions
chopped |
|
| 4 | ounces |
mushrooms, canned
|
|
| 4 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| 1 ¾ | cups |
chicken broth
|
|
| 1 | cup |
cheddar cheese
grated |
|
| 2 | cups |
chicken
cooked, diced |
|
| 4 | ounces |
noodles
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 79 | ml |
green bell peppers
|
|
| 79 | ml |
onions
chopped |
|
| 115.6 | ml/g |
mushrooms, canned
|
|
| 6E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 414 | ml |
chicken broth
|
|
| 237 | ml |
cheddar cheese
grated |
|
| 473 | ml |
chicken
cooked, diced |
|
| 115.6 | ml/g |
noodles
|
|
Directions
Prepare noodles according to package directions.
Sauté peppers, onions and mushrooms in butter.
Add cornstarch, salt and pepper; add chicken broth all at once; add dry milk; cook until thick and bubbly.
Combine meat and cheese; add to sauce.
Turn into 1½ quart casserole; bake until cheese metls (about 15 minutes).
Serve over noodles.
Bake in oven at 350℉ (180℃).
