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Light Chicken Tetrazzini

Named after opera singer Luisa Tetrazzini, Chicken Tetrazzini combines cooked vermicelli, chicken, and vegetables with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use that leftover cooked chicken or turkey. It is easy and super tasty.

Makes 6 servings.

Posted on August 16, 2011

IngredientsLight Chicken Tetrazzini

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • Cooking spray

  • 1 cup finely chopped onion

  • 2/3 cup finely chopped celery

  • 1 teaspoon freshly ground black pepper

  • ¾ teaspoon salt

  • 3 (8-ounce) packages presliced mushrooms

  • ½ cup chopped carrots

  • ½ cup dry sherry

  • 2/3 cup all purpose flour

  • 3 (14-ounces) cans reduced sodium chicken broth or homemade

  • 2 ¼ cups (4-ounces) shredded fresh Parmesan cheese, divided

  • ½ cup (4-ounces) reduced fat cream cheese

  • 7 cups hot cooked vermicelli (about 1 lb uncooked pasta)

  • 4 cups chopped cooked chicken breast (about 1 ½ lb)

 

Directions

1. Preheat oven to 350 F.

2. Melt butter in a large stockpot with olive oil over medium-high heat. Add onion, celery, pepper, salt, mushrooms and carrots, and sauté for 4 minutes or until mushrooms are tender. Add sherry, cook for 2 minute.

3. Lightly spoon flour into dry measuring cups, level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly with a whisk (mixture will be thick). Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring frequently. Remove from heat.

4. Add 1 ¾ cup Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the cooked pasta and cooked chicken, and stir until blended. Divide pasta mixture between 2 (8-inch square) baking dish coated with cooking spray.

5. Sprinkle the remaining Parmesan cheese over pasta mixture and bake at 350 F for 30 minutes or until lightly browned. Remove from oven; let stand for 15 minutes and serve.

 

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