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Made Over Chicken Tetrazzini Recipe

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This recipe for Made Over Chicken Tetrazzini is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 big chicken breasts (or 1lb)- Diced
10-12 oz of cooked pasta (your choice of spaghetti or egg noodles)
8oz 1/3 reduced fat cream cheese
heaping 1/4 cup of flour
1 - 14oz can of reduced fat/reduced sodium chicken broth
3 (or more) Tbsp parmesan cheese
1/2 cup (or so) shredded mozzarella cheese
1-2 cups sliced mushrooms
2-3 cups vegtables (I use broccoli, can use peas, carrots ect)- OPTIONAL
1 medium red pepper, chopped - OPTIONAL
Directions:
Directions:

Cook pasta to package directions, drain, set a side in (Needs to be at least 2qt round dish) cassarol dish.
In large skillet cook chicken, peppers, & mushrooms until no longer pink. Remove from skillet mix with pasta
& mix in vegtables.

Place cream cheese, flour, & chicken broth in skillet. Cook & stir with wire wisk until boiling. Reduce heat to
medium-low; simmer 5 min stirring frequently. Mix in with pasta chicken mixture.
Stir in 2 tbls of parmesan cheese & mix well. Cover with foil.
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Preheat oven 350 degrees F & Bake for 30 - 40 mins.
Casserole will be boiling when done. Then top with
1tbls parmesan cheese & mozzarella chesse:
Continue baking uncovered 5 mins. until cheese is melted.
Let cool 5-10 mins. ENJOY!

 

 

 

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