Chicken Tetrazzini Recipe

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Chicken Tetrazzini

Wallace Hale


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

☆☆☆☆☆ 0 votes
15 Min
30 Min


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


1Preheat oven to 350 degrees f.
2Melt 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.
3Lightly 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.
4Add 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.
5place 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

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, For Kids
Hashtag: #pasta bake