Chicken Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz spaghetti1-8 oz package fresh sliced mushrooms1/2 C sliced green onions1 Tbsp butter or margarine1/4 C flour1/8 tsp pepper1/8 tsp nutmeg1-1/4 C Swanson reduced sodium fat-free chicken broth1-1/4 C fat free half and half2 C chopped cooked chicken breast2 Tbsp dry sherry, if deisred1/4 C grated Parmesan cheese, divided1/4 C toasted sliced almonds
Heat oven to 350 deg F. Cook spaghetti according to directions; drain. Meanwhile, in a large saucepan, cook mushrooms and geen onions in hot butter for 5 minutes or until tender. Stir in flour, pepper, and nutmeg. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry, and hafl the Parmesan cheese. Add cooked chicken, sitr gently to coat.
Transfer mixture to a 9 x 13 inch baking dish coated with cooking spray. Sprinkle with remaining cheese and almonds. Bake, uncovered, 15 to 20 minutes or until heated through.
NOTE: Recipe could use a bit of spicing up. Perhaps a little garlic?
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JAZZ_DAVE.
Transfer mixture to a 9 x 13 inch baking dish coated with cooking spray. Sprinkle with remaining cheese and almonds. Bake, uncovered, 15 to 20 minutes or until heated through.
NOTE: Recipe could use a bit of spicing up. Perhaps a little garlic?
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JAZZ_DAVE.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 3.4 g
- Cholesterol: 14.0 mg
- Sodium: 239.4 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.7 g
- Protein: 11.2 g
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