Leftover Chicken Tetrazzini

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 304.3

Total Fat: 8.8 g
Cholesterol: 48.4 mg
Sodium: 624.6 mg
Total Carbs: 33.3 g
Dietary Fiber: 5.2 g
Protein: 25.4 g

View full nutritional breakdown of Leftover Chicken Tetrazzini calories by ingredient

Introduction

Great way to use up your left over chicken or turkey Great way to use up your left over chicken or turkey

Minutes to Prepare: 25

Minutes to Cook: 25

Number of Servings: 8

Ingredients

*Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry), 8 oz

I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 4 serving

Onions, raw, .66 cup, chopped

*Flour, white, .25 cup

Milk, 1%, 2 cup

Salt, 1 tsp

*Pepper, white, 1 tsp

Poultry seasoning, .5 tsp

*Kraft 2% Shredded Cheddar Cheese, 1.25 cup

Peas, frozen, 1 package (10 oz)

Mushrooms, canned, .5 cup undrained

Chicken Breast, no skin, 16 ounces (leftover chicken or turkey)

Directions

Preheat oven to 400.
Cook pasta in lightly salted water, only about 4 minutes (will cook the rest of the way in the oven)
Melt butter/margarine in saucepan- add onion stir until tender
Stir in Flour, then slowly pour in milk, stirring so no lumps form. Add seasonings.
Cook mixture until thickened, remove from heat add 1 cup of cheese until melted (can also add pimentos)
Add undrained mushrooms to sauce
Place layer of pasta in pan (9x13)
Cover with layer of chicken/turkey
Sprinkle all peas over top of chicken
Cover with layer of cheese sauce
Repeat pasta, chicken, and sauce
Sprinkle last of cheese over top
Bake about 25 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user DDAYS1762.