Chicken Tetrazzini

  • 1 Tbs. butter
  • Cooking spray
  • 1 C finely chopped onion
  • 2/3 C finely chopped celery
  • 1 tsp. freshly ground black pepper
  • 3/4 tsp. salt
  • 2 (8oz.) packages presliced mushrooms
  • 1/2 C dry sherry
  • 2/3 C flour
  • 3 (14.5oz.) cans fat-free, less-sodium chicken broth
  • 2-1/4 C (9oz.) grated fresh Parmesan cheese, divided
  • 1/2 C (4oz.) 1/3-less-fat cream cheese
  • 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
  • 4 C chopped cooked chicken breast (about 1-1/2 pounds)
  • 1 (1oz.) slice white bread

Preheat oven to 350.

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. 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. Add the pasta and chicken, and stir until blended. Dived the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350 for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes. Yield: 2 casseroles, 6 servings each.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Date Added:January 04, 2004
Classification:Poultry Main Dishes
Source:Cooking Light
Course:Main Course

Bake, Stovetop


This recipe is also fantastic with leftover turkey.