Chicken Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 oz egg noodles (or any pasta, really)2 cups of chopped, cooked chicken breast (no skin)1 cup diced celery1 cup diced onion2 cups skim milk4 Tbsp butter1 cup shredded 2% mozarella1/2 cup shredded parmesan1/4 cup flour1/4 cup breadcrumbs
Bring a large pot of water to boil for the noodles, with a pinch of salt. Or you can boil them in chicken broth. Preheat the oven to 350.
Meanwhile, sweat the onions and celery in the butter until they are translucent. Add flour, cook and stir for a minute or so, until the flour is just barely beginning to turn gold. Whisk in milk. Cook and stir until thick and bubbly, then remove from heat. Stir in 1/4 cup of mozarella.
Add the chicken and the boiled, drained noodles to the sauce and toss. Pour into a 13x9 inch baking dish. Sprinkle both the remaining cheeses on top, then the breadcrumbs. Bake @ 350 until hot, about 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user KVARCHER.
Meanwhile, sweat the onions and celery in the butter until they are translucent. Add flour, cook and stir for a minute or so, until the flour is just barely beginning to turn gold. Whisk in milk. Cook and stir until thick and bubbly, then remove from heat. Stir in 1/4 cup of mozarella.
Add the chicken and the boiled, drained noodles to the sauce and toss. Pour into a 13x9 inch baking dish. Sprinkle both the remaining cheeses on top, then the breadcrumbs. Bake @ 350 until hot, about 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user KVARCHER.
Nutritional Info Amount Per Serving
- Calories: 314.8
- Total Fat: 11.5 g
- Cholesterol: 76.1 mg
- Sodium: 248.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 1.7 g
- Protein: 18.8 g
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