Chicken Tetrazinni
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 305.9
- Total Fat: 7.6 g
- Cholesterol: 80.3 mg
- Sodium: 948.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 2.1 g
- Protein: 27.3 g
View full nutritional breakdown of Chicken Tetrazinni calories by ingredient
Number of Servings: 12
Ingredients
-
24 OZ CHICKEN OR TURKEY BREAST, DICED
16 OZ FROZEN BROCCOLI FLORETS
12 OZ PKG FINE EGG NOODLES, COOKED AND DRAINED
16 OZ FAT FREE HALF AND HALF
8 OZ SHREDDED PARMESAN CHEESE
2 CUPS CHICKEN STOCK
3/4 CUP FLOUR
2 TEASPOONS SALT
Directions
COOK CHICKEN (OR TURKEY) OR USE LEFT OVERS TO EQUAL 24 OUNCES. DICE. SET ASIDE
COOK 1 BAG FROZEN BROCCOLI FLORETS UNTIL WARM BUT NOT COOKED THROUGH. DRAIN WELL. SET ASIDE.
COOK A 12 OZ BAG OF FINE EGG NOODLES. DRAIN WELL. SET ASIDE.
MAKE SAUCE: ¾ CUP FLOUR, 2 CUPS CHICKEN STOCK (OR CANNED BROTH), 1 PINT FAT FREE HALF IN HALF, 2 TEASPOONS SALT, MIX WELL, DO NOT COOK.
MIX: BROCCOLI AND NOODLES AND PUT HALF OF MIXTURE IN TO A GREASED CASSEROLE DISH. POUR HALF OF SAUCE OVER IT, SPRINKLE GENEROUSLY WITH PARMESAN CHEESE, ADD A LAYER OF CHICKEN, THEN ANOTHER LAYER OF BROCCOLI/NOODLE MIXTURE, THEN THE REST OF THE SAUCE, THEN MORE PARMESAN CHEESE.
I ACTUALLY MIX IT ALL UP IN A VERY LARGE BOWL—DUMP IT INTO A GREASED 13X9 PAN AND BAKE--EASIER AND TASTES THE SAME.
BAKE AT 350 DEGREES FOR 1 HOUR UNTIL HOT AND BUBBLY AND CRUST IS NICELY BROWNED.
FREEZES WELL IF FROZEN BEFORE COOKING STAGE, REHEATS WELL AFTER COOKED AS LEFTOVERS.
Serving Size: 12
COOK 1 BAG FROZEN BROCCOLI FLORETS UNTIL WARM BUT NOT COOKED THROUGH. DRAIN WELL. SET ASIDE.
COOK A 12 OZ BAG OF FINE EGG NOODLES. DRAIN WELL. SET ASIDE.
MAKE SAUCE: ¾ CUP FLOUR, 2 CUPS CHICKEN STOCK (OR CANNED BROTH), 1 PINT FAT FREE HALF IN HALF, 2 TEASPOONS SALT, MIX WELL, DO NOT COOK.
MIX: BROCCOLI AND NOODLES AND PUT HALF OF MIXTURE IN TO A GREASED CASSEROLE DISH. POUR HALF OF SAUCE OVER IT, SPRINKLE GENEROUSLY WITH PARMESAN CHEESE, ADD A LAYER OF CHICKEN, THEN ANOTHER LAYER OF BROCCOLI/NOODLE MIXTURE, THEN THE REST OF THE SAUCE, THEN MORE PARMESAN CHEESE.
I ACTUALLY MIX IT ALL UP IN A VERY LARGE BOWL—DUMP IT INTO A GREASED 13X9 PAN AND BAKE--EASIER AND TASTES THE SAME.
BAKE AT 350 DEGREES FOR 1 HOUR UNTIL HOT AND BUBBLY AND CRUST IS NICELY BROWNED.
FREEZES WELL IF FROZEN BEFORE COOKING STAGE, REHEATS WELL AFTER COOKED AS LEFTOVERS.
Serving Size: 12