Chicken Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup butter1 onion, finely chopped 1 clove garlic, minced OR 1/4 teaspoon garlic powder 2 cups sliced mushrooms1/3 cup flour 1 1/2 cups chicken broth 1 1/2 cups nonfat milk 2-3 cups chopped, cooked chicken breast (about 12 oz)1/2 teaspoon of salt 1/4 teaspoon pepper 1 tablespoon dry sherry or lemon juice 1/4 cup parmesan cheese, grated12 oz whole grain rotini
Melt the butter in a large saucepan. Add the onion, garlic and mushrooms and saute until the onions and mushrooms are tender and fragrant.
Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
Stir in the chicken and salt and pepper to taste. Add lemon juice if you are using it. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
While this is cooking, boil up 12 ounces of rotini. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9 x 13 baking pan and sprinkle with Parmesan Cheese. Bake at 350° for half an hour.
Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
Stir in the chicken and salt and pepper to taste. Add lemon juice if you are using it. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
While this is cooking, boil up 12 ounces of rotini. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9 x 13 baking pan and sprinkle with Parmesan Cheese. Bake at 350° for half an hour.
Nutritional Info Amount Per Serving
- Calories: 420.2
- Total Fat: 12.3 g
- Cholesterol: 61.6 mg
- Sodium: 570.5 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 7.0 g
- Protein: 25.8 g
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