cooking light Chicken Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T.butter,cooking spray,1c.finely chopped onion,2/3c.finely chopped celery,1 tsp.freshly ground black pepper,3/4 tsp.salt,3 (8oz)packages presliced mushrooms,1/2 c.dry sherry,2/3 c.all purpose flour,3 (14.5 oz)cans fat-free chicken broth,21/4 c.(9oz)grated parmesan cheese,diveded.1/2 c.(4oz)1/3 less-fat cream cheese,7 c.hot cooked vermicelli(about 1 lb.uncooked pasta),4c.chopped cooked chicken breast(about 11/2 pounds),1 (1oz) slice of bread
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Directions: |
Directions:Preheat oven to 350 degrees.
Melt butter in large stockpot coated with cooking spray over med-high heat.Add onion,celery,pepper,salt,and mushrooms;saute 4 minutes or until mushrooms are tender.Add sherry,cook 1 minute.
Lightly spoon flour into a measuring cup:level with knife.Gradually add flour to pan:cook 3 minutes,stirring constantly(mixture will be thick) with a whisk.Gradually add broth,stirring constantly.Bring to a boil.Reduce heat;simmer5 minutes,stirring frequently.Remove from heat.
Add1 3/4c.Parmesan cheese and cream cheese,stirring with a whisk until cream cheese melts.Add the pasta and chicken,and stir until blended.Divide the pasta mixture between 2 (8 inch-square)baking dishes coated with cooking spray.
Place bread in food processor;pulse10 times or until coarse crumbs forms.Combine breadcrumbs and 1/2 c. Parmesan cheese;sprinkle evenly over pasta mixture.
Bake at 350 degrees for 30 minutes or until lightly browned.Remove casserole and let stand 15 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 casseroles-6 servings each |
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