Delicious Chicken Tetrazzini

Enjoy this creamy chicken and mushroom spaghetti casserole – a hearty pasta dinner recipe for your family.


Yield :

  • Slice into 8 pieces and serve.

Ingredients :

  • 12ozuncooked whole wheat pasta, use whole-wheat egg noodles
  • 1spray(s)cooking spray
  • 2Tbspfat-free margarine, divided
  • 3Tbspvinegar, tarragon-flavored
  • 1pound(s)fresh mushroom(s), sliced (about 6 cups)
  • 1 1⁄2cup(s)fat free chicken broth
  • 1cup(s)fat free skim milk
  • 4tsparrowroot powder
  • 1tspdried thyme
  • 1tspdried tarragon
  • 1⁄2tsptable salt, or more to taste
  • 1⁄4tspblack pepper, or more to taste
  • 1⁄4cup(s)fat free sour cream
  • 3cup(s)cooked skinless boneless chicken breast(s), cut into bite-sized pieces
  • 1cup(s)frozen peas and carrots, thawed
  • 3tspgrated Parmesan cheese

Preparation :

  • 1 Cook noodles according to package directions with added salt; drain and set aside.
  • 2 Preheat oven to 375°F.Coat a 9 X 13-inch pan with cooking spray. 
  • 3 Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat.Add mushrooms; cook until soft, stirring, about 5 minutes.Remove mushrooms and set aside.


  • 4 Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth.Stir in remaining tablespoon of margarine; set over medium heat.Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes.

    Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.


  • 5 Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl.Pour into prepared pan; sprinkle with grated topping.Bake until bubbling and hot, and top is starting to brown, about 20 minutes.

    Nutritional Info :

  • smart points 6

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