Ingredients for Light Chicken Tetrazzini
- Vermicelli
- Cooked Chicken
- 1 teaspoon onion powder
- Salt to taste
- Black Pepper
- Dry Sherry
- 8 ounces sliced mushrooms
- 1 cup frozen peas (thawed)
- Skim Milk
- Fat Free Sour Cream
- Parmesan Cheese
- Reduced Fat Cream Of Chicken Soup
- Cooking Spray
- Dry Breadcrumbs
- 2 tablespoons butter, melted (plus 1 tbsp for mushrooms)
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How to Make Light Chicken Tetrazzini
- Preheat oven to 450°F (232°C).
- Cook 1 pound pasta according to package directions. Drain well and set aside.
- In a large nonstick skillet, sauté 1 tablespoon of butter then add 1 teaspoon onion powder, 1/4 cup dry sherry, and 8 ounces sliced mushrooms.
- Cover and cook over medium heat until mushrooms are tender, about 5-7 minutes. Drain off about half of the liquid.
- In a large bowl, whisk together 1 cup frozen peas (thawed), 1 cup milk, 1/2 cup sour cream, 1 cup shredded cheddar cheese, and 1 (10.75 ounce) can condensed cream of mushroom soup.
- Season with salt and pepper to taste.
- Add the cooked pasta, cooked chicken (about 2 cups shredded or diced), and mushroom mixture to the soup mixture.
- Gently toss to combine.
- Pour the mixture into a 13x9-inch baking dish coated with cooking spray.
- In a small bowl, combine 1/2 cup breadcrumbs and 2 tablespoons melted butter. Toss to combine.
- Sprinkle the breadcrumb mixture evenly over the pasta mixture.
- Bake at 450°F (232°C) for 12-15 minutes, or until bubbly and heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
26g
Carbs
16g
