Low Carb Chicken Tetrazzini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.0
  • Total Fat: 13.6 g
  • Cholesterol: 60.2 mg
  • Sodium: 719.6 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 21.9 g

View full nutritional breakdown of Low Carb Chicken Tetrazzini calories by ingredient
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This is a Low Carb recipe using Dreamfield's Low Carb Pasta. Great for anyone on a low carb diet or not. This is a Low Carb recipe using Dreamfield's Low Carb Pasta. Great for anyone on a low carb diet or not.
Number of Servings: 8


    6 Boneless Skinless Chicken Thighs
    1 Box Dreamfield's Penne Rigate Pasta
    8 oz Bacon
    1 Medium Onion
    1/2 Cup Green Bell Pepper
    1/2 Cup Mushrooms
    1 Can Cream of Mushroom Soup
    1 Can Cream of Chicken Soup or Cream of Celery Soup
    1/2 Cup Cheddar Cheese
    Seasoning Blend of your Choice


Season chicken and boil with the cut onion and bell pepper (cut in halves - this will be thrown away when the chicken is boiled).

In another pan, saute seasoning blend with bacon and mushrooms.

When chicken is boiled, take it out of the pan and cook noodles in the same broth water as you did the chicken. DO NOT DRAIN NOODLES AFTER COOKING.

Mix together the two soups in a separate bowl.

Spray a 13"x9" pan with cooking spray and then layer the ingredients as follows (using 1/2 of each to make 2 layers):

1. Noodles
2. Chicken
3. Bacon mushroom mixture
4. Blob about 9 spoonfuls of soup mixture

Layer again in the same order.

Pour the broth water over the casserole enough to make it creamy so it is not too dry (about 1/2" from top of pan).

Cover with foil and bake at 350 degrees for about 30-35 minutes.

After it's done baking, uncover and add cheddar cheese on top.

Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user DMOSELEY081702.

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