Chicken Tetrazzini

This healthier alternative to the traditional chicken tetrazzini recipe tastes just as great.


Chicken Tetrazzini

by 19  people


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Servings: 4 servings
Prep Time: 30 mins
Total Time: 40 mins
Related Categories: Casseroles, Chicken, Chicken Casseroles

 
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Ingredients
  • 6 ounces
    dried spaghetti
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  • 1-1/2 cups
    sliced fresh mushrooms
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  • 3/4 cup
    chopped red or green sweet pepper
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  • 1/2 cup
    cold water
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  • 1/4 cup
    all-purpose flour
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  • 1 12-ounce can (1-1/2 cups)
    evaporated low-fat milk
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  • 1 teaspoon
    instant chicken bouillon granules
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  • 1/4 teaspoon
    black pepper
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  • 1/8 teaspoon
    salt
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  • 1 cup
    chopped cooked chicken or turkey (5 ounces)
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  • 1/4 cup
    finely shredded Parmesan cheese (1 ounce)
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  • 2 tablespoons
    dry sherry or milk
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  •  
    Nonstick cooking spray
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  • 1 tablespoon
    sliced almonds
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Directions
1.
Cook the spaghetti according to package directions, except omit the cooking oil and lightly salt the water. Drain well.
2.
Meanwhile, in a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water about 3 minutes or until the vegetables until tender. Drain well; return to saucepan.
3.
In a screw-top jar combine 1/2 cup cold water and flour; cover and shake well. Stir into the vegetable mixture in saucepan. Stir in the evaporated milk, bouillon granules, black pepper, and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken, Parmesan cheese, and dry sherry.
4.
Lightly coat a 2-quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Sprinkle with almonds. Bake, uncovered, in a 400 degree F oven about 10 minutes or until heated through and nuts are lightly toasted. Makes 4 servings.

Nutrition information
Per serving: Calories 394, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 44 mg, Sodium 492 mg, Carbohydrate 50 g, Total Sugar 3 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 76%, Calcium 30%, Iron 14%. Exchanges: Vegetable 1, Starch 3, Lean Meat 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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