chicken tetrazzini

23 Pinches
sikeston, MO
Updated on Jul 7, 2015

this is from cooking light. i thought id share god blees hugs wally

prep time 15 Min
cook time 30 Min
method Bake
yield 4 serving(s)

Ingredients

  • 1 tablespoon butter
  • - cooking spray
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 1 tablespoon ground black pepper
  • 3/4 teaspoon salt
  • 3 - 8 ounce packages presliced mushrooms
  • 1/2 cup dry sheery
  • 3/4 cup all purpose flour
  • 3 - 14 ounce cans fat free- less sodium chicken broth
  • 2 1/4 cups grated fresh parmesan cheese divided
  • 1/2 cup block style cream cheese
  • 7 cups hot cooked vermicelli pasta
  • 4 cups chopped hot cooked chicken breast
  • 1 slice white bread

How To Make chicken tetrazzini

  • Step 1
    Preheat oven to 350 degrees f.
  • Step 2
    Melt butter in a large stockpot coated with cooking spray over medium-high heat. add onion, celery, pepper, salt, and mushrooms, and saute 4 minutes or until mushrooms are tender. add sherry; cook 1 minute.
  • Step 3
    Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly with a whisk. Gradually add broth, stirring constantly. bring to a boil. reduce heat; simmer 5 minutes, stirring frequently. remove from heat.
  • Step 4
    Add 1 3/4 cups parmesan cheese and cream cheese, stirring constantly until cream cheese melts. add pasta and chicken and stir until blended. Divide pasta mixture between 2 -8 ounce square baking dishes coated with cooking spray.
  • Step 5
    place bread in food processor, and pulse 10- times or until coarse crumbs form. combine breadcrumbs and remaining 1/2 cup parmesan cheese, and sprinkle evenly over pasta mixture. bake for 30 minutes remove from oven cool slightly and serve

Discover More

Category: Chicken
Keyword: #pasta bake
Ingredient: Chicken
Method: Bake
Culture: American

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes