Chicken Tetrazzini

Chicken Tetrazzini

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken Tetrazzini calories by ingredient
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Introduction

Traditionally, tetrazzini is made with spaghetti. But I've replaced that with a more substantial noodle like rotini to hold up to the sturdy dish. Goes wonderfully with steamed spinach, garlic breadsticks and lemononade butter cake for desert. Traditionally, tetrazzini is made with spaghetti. But I've replaced that with a more substantial noodle like rotini to hold up to the sturdy dish. Goes wonderfully with steamed spinach, garlic breadsticks and lemononade butter cake for desert.
Number of Servings: 6

Ingredients

    1/4 cup butter
    1 onion, finely chopped
    1 clove garlic, minced OR 1/4 teaspoon garlic powder
    2 cups sliced mushrooms
    1/3 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, grated
    12 oz whole grain rotini

Directions

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.


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Member Ratings For This Recipe


  • Incredible!
    We had this for dinner tonight and it was delicious. I halved the recipe so we wouldn't have so much left over. I added a bit of chicken bullion and some onion and garlic powder. I will absolutely make this one again! - 3/8/18

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  • Very Good
    Yum! - 8/2/12

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  • watching sodium 1,014mg. Yikes, I will try this with low sodium chicken broth thanks for the recipe - 1/21/10

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  • Incredible!
    Sorry, I forgot to rate it earlier. This is so much better than using any "can of soup", particularily if watching sodium - 8/26/09

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  • Good
    Yummy! - 3/20/09

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