Advertisement

Chicken Tetrazzini

October 1997

Your rating: None Average: 4 (132 votes)

This retro dish will please kids and adults alike.



READER'S COMMENT:
"Great recipe! We subbed the chicken for leftover Thanksgiving turkey which was a good exchange of lean meats. My two year little lady had seconds! "
Chicken Tetrazzini Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 6 ounces fettuccine, preferably spinach
  • 2 teaspoons canola oil
  • 3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
  • 6 ounces button mushrooms, quartered
  • 1 teaspoon chopped fresh rosemary, divided
  • 3 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup low-fat milk
  • 2 cups cubed cooked chicken breast
  • Grated zest of 1 lemon
  • Lemon juice, to taste
  • Salt & freshly ground pepper, to taste
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup fine dry breadcrumbs
  • 1 tablespoon finely chopped fresh parsley

Preparation

  1. Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
  2. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
  4. Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
  5. Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
  6. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.

Nutrition

Per serving: 295 calories; 6 g fat (2 g sat, 2 g mono); 47 mg cholesterol; 35 g carbohydrates; 25 g protein; 3 g fiber; 285 mg sodium; 449 mg potassium.

Nutrition Bonus: Selenium (34% daily value), Vitamin A (19% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 1/2 vegetable, 2 very lean meat


More From EatingWell

Recipe Categories

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner